If you like to see the recipes and cooking tips that I discover and pin, I'd love to have you follow me on Pinterest! Thanks for stopping by! If you enjoy cooking or are looking for new recipes to try, these are ways to see more yummy ideas:. Each week usually on Mondays I send out an e- Newsletter to over 11, people with a link to the free dinner menus and printable grocery list that I've created for the week.
You can Sign Up for the Newsletter it's free to be added to my next mailing. I also share all kinds of cooking tips and recipes on Facebook. Pinterest , and Instagram. I'd love to have you follow along! Remove to cutting board. Cover with a loose aluminum tent; let rest for 10 minutes. Using sharp knife slice thinly against the grain. Serve promptly. Notes If this cut of beef is not available you can substitute flank steak.
Save yourself a bowl and mix the marinade ingredients in a large zipper bag. Marinate the steak for hours max. This will help tenderize the meat and make it really tasty from the marinade bath. Boil some baby potatoes and cook them in a little canola oi in the same skillet that you are going to sear the steaks in. Place them in the oven on warm while you fix the beef. They are a delicious side. This particular cut is best served medium rare to barely medium.
Cooking it too long makes it dry and tough. I added brown sugar because i had to substitute red wine vinegar and sugar for balsamic vinegar.
Tasted marinade and decided I wanted it sweeter even with the honey so I added brown sugar to taste. Marinating now. I will post how it turns out.. See More Comments. Thanks, Katie! Marinated and Grilled London Broil A truly tender and juicy and inexpensive! The best london broil marinade. Yield: 6 People. Prep Time 15 minutes. Cook Time 10 minutes.
After a few London broils out on Fire Island with a friend who is a die-hard fan, I'll have to admit I was converted. A London broil, when seasoned and cooked properly, is a wonderful way to serve steak to a crowd without breaking your family or beach budget.
But, Rhonda, it sounds like you followed your recipe pretty exactly and still ended up with something unpleasant, even inedible. Many of the London broil recipes I've encountered were very similar to yours—with lots of acid, including both lemon juice and vinegar. Apparently, in the s and s, when London broils were having their moment , Americans also preferred higher levels of acidity in their meats.
I assume that's probably because it masks the flavors of meat that were slightly off, but I guess it was also in vogue at the time. They put vinegar and lemon juice in everything! It's sort of like how we've been using sriracha over the last decade. Photo: Ditte Isager.
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