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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.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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This meat dish looks delicious. I have found it is really important to use enough spices and marinate meat properly, like this, to get it to taste best!
thank you
i read it, i love this article.
i will share it,tks
I have tried Marinated London broil in restaurant, glad to see your post, I will cook it myself. Thanks
mmm… Looks delicious. I’m going cook this for my family tonight. Hope it turns out well. Thanks for sharing ..
Toroso Restaurant,
Great! Let me know how you like it!
This looks awesome and it’s SO easy – adding this to next week’s meal plan for sure!
I tried it with boneless chicken breasts and thighs. Terrific. I loved it with london broil and then was trying to figure out how to cook with my boneless chicken thighs and breasts and thought let me try it. Marinated them for about 6 hours and cooked on the grill. They were really great. Thanks for this easy versatile marinade.
Susan,
I am so glad to hear all of that! You’re right…it is so versatile and balanced, flavor-wise!
It’s easy to do, I’m not sure it cheaper or not, but I will try because cooking is fun, can’t wait to see how it works.
Laura,
I used the word “cheap” because I wanted to emphasize that this cut of beef is usually not one of high-priced cuts at the meat counter.
It’s so good and not too hard. We can cook it at home and don’t have to pay a lot of money for restaurant. Thank you for the easy way
Thank you. So easy to make london broil, so I maybe don’t have to eat outside for this dish in the future.
Sanchez,
Yep, London Broil can be a fast and easy dinner!
This is such a great idea I love ordering london broil out, but i’ve never thought to make my own before. I’m loving this simple marinade! Definitely going to try this the next time we have steak. Sounds perfect for holidays, too! Thanks for your sharing!
Anthony,
Another plus of the cut London Broil is that it is generally a less expensive cut, so there’s that.
I don’t care for the taste of soy sauce, so I simply put olive oil and pepper and salt and marinate for a day or so. I also tenderize London Broil by going over whole cut with a fork, all over it top to bottom. Leave it for 2 hours in salt (tenderizes) and then wash salt off, put in bag with the olive oil and then cook the next night. Fork tenderizing (or if you have one of those mallets with little needle like prongs, I don’t have one) that way breaks up the toughness, marinating for as long as possible is also helpful. Rare is best for London broil. Anything more cooked will make it tougher.
I am making this for dinner tonight. I cannot marinate it for 24 hours. The max would be 9. Would that still bring out the same flavor?
Danielle,
I’m sure that will be fine!
Omg! So good. I didn’t even put it on the grill. I put it in the broiler! Thanks for sharing!!!
Lacee,
Thanks, so glad you liked it! It’s a yumfest, and so easy, eh?
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!!!
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