I made my first London Broil when I was a teenager. Heck, anything resembling semi-raw steak was good enough for me. The recipe is unchanged since then, except for use of a vacuum sealer for marinating – they didn’t have such things when I was growing up!
London Broil is made with a pretty tough piece of beef, normally just a thick cut (about 1-1/2″) round steak. Marinating is an absolute necessity. I like to tenderize it before marination – it’s like a chewiness insurance policy.
Growing up, we had a gas range, and broiling was much easier. I don’t have that option in my gas-free neighborhood, so I’ve learned to adapt using the second slot from the top for my oven rack and broiling at the high setting.
Marinated and cooked very rare, London Broil can be a delicious addition to your dinner table. Just be sure it's not overcooked - the more 'done' it is, the tougher it gets! Cook time shown does not include marinating time, which can be 8 hours or more. Prep should begin the day before you plan to broil the beast.
- 2 lb. London Broil ~1-1/2" thick
- 2 tsp meat tenderizer unseasoned
- 3/4 cup red wine vinegar
- 2 tbsp olive oil
- 1 tbsp whole black peppercorns
- 2 tbsp minced garlic
Moisten both sides of meat with water. Sprinkle tenderizer on both sides of meat, poking with fork. Set aside.
NOTE: The longer the meat sets before adding marinade, the more effective the tenderizer will be. Take a break and go watch the first half of the Gator game or something if you wish.
Whisk together vinegar, olive oil, garlic, and peppercorns.
Place meat and vinegar mixture into a marinating dish, zip-lock bag or vacuum seal bag. Cover dish or seal bag and marinate for at least 8 hours, turning at least once.
Place broiler pan in oven and preheat, setting rack as close as possible to heat source, leaving space for London Broil (this may be the second slot in an electric oven).
Remove London Broil from marinating vessel and discard vinegar mixture; place meat on broiler pan.
Broil for 4-5 minutes each side. Meat will be very rare (about 125-130 °F).
Let stand for about 5 minutes, then slice very thinly across the grain.
Serve with baked potato and Romaine Salad.
My sister-in-law tenderizes meat in Diet Coke. I suppose this would work, although the flavor would certainly not be the same 😉