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Hey, wait a minute there…who are we calling cheap and easy? 
Me, I guess. I’ve always been frugal, and prone to trying to simplify things to their essence. So yeah, I guess that makes me cheap and easy. I yam what I yam.
Take this steak, though. There are some occasions you want to go all out, buy the best cut of steak you can, and go to town. Other times (most times, especially for families!), you probably want a cheaper cut, for everyday occasions like family dinners.
But the bottom line is you still want it to taste fabulous. So use a simple marinade that elevates a cheaper cut of beef, ramps up the flavor and satisfies everyone.
Put all marinade ingredients in a 2-cup measure
Whisk well to combine
Use the zipper-top bag to marinate the meat efficiently overnight
Grill it! Nice grill marks make all the difference
Cheap and Easy: Marinated London Broil
1/4 cup soy sauce
1/2 cup dark brown sugar
2 tablespoons olive oil
3 cloves garlic, minced or crushed
1/2 teaspoon ground ginger
1 1/2 to 2 1/4-pound piece of London Broil
Measure soy sauce in a 2-cup measuring cup. Add sugar, olive oil, garlic and ginger and stir until sugar is dissolved. Put meat into a heavy-duty zipper-top plastic bag and pour marinade into bag. Remove air from bag and refrigerate for 24-48 hours.
Remove meat from marinade (discard marinade) and grill meat until it reaches desired doneness for your taste buds; medium rare is perfect!
Remove from grill, let rest for 5 minutes, slice and serve.
Serves 4-8, depending on amount of meat and size of appetites.
Sing with me...Smoke gets in your eyes (the Platters)
Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
[...] it couldn’t be that difficult. I researched marinades last night and found one that was simple. I used this recipe. I marinated the meat for about 24 [...]
London broil is the top round cut of beef, I just recently started buying these and was looking for something better than just a dry rub. I came across your recipe and followed it mostly except I realized I didn’t have brown sugar so I substituted in honey and made for sort of a honey teriyaki type beef. My wife and I were both very happy with how it turned out and now I will browse your site to find some more delicious ideas!
Chris,
The honey sounds great to me! Pull up a chair and stay awhile!
Have just spent the morning reading every recipe on your site. The Slow Cooker has been retrieved from the back of the cupboard and the caramelised onions have just started cooking!! In Australia we are begining to see the signs of winter already and a number of your recipes have inspired me to move on from BBQ and salad everynight! I am however unsure of what the beef cut London Broil may be known as in Australia. Is anyone able to assist?
Dear Aussie Follower,
London Broil…hmmm.
In our U.S. markets, it is a cut of beef that is labeled London Broil. It is often among the cheaper cuts of beef. I think it is a top round steak. (I adore flank steak, but London Broil as I know it is NOT flank steak, or skirt steak. So ignore that chatter about flank steak in the links below.)
I will give you a few links to read, and perhaps you can find your answer there…
http://en.wikipedia.org/wiki/London_broil
http://www.ochef.com/267.htm
http://bbq.about.com/od/steaks/a/aa101604a.htm
Have fun cooking, and come back and let me know how you like it!
It makes me laugh when I come here and realize we are doing similar things in the kitchen. GREG
London broil is one of those great utility players in the kitchen — once marinated you can put it in just about anything. I like this marinade a lot. It would make for great lettuce cups. And, for the record…cheap & easy is better than plastic & slutty.
Ah, one of my favorite cuts of meat for weeknight dinners!!! Meat is hard to photograph and you’ve done an awesome job!!!