March 10, 2010

London Broil in Asian-style Marinade

I found a new Asian-style marinade recipe and wanted to use it for London broil. The marinade is amazingly good and I will be using it again and again and again! London broil is not an actual cut of meat, but a way to prepare it; by marinating steak and either broiling or grilling it. When butchers label it as "London broil", the cut of meat is actually a flank steak or round roast/steak.

  • 1 1/2 lb "London broil"
  • 3 cloves garlic, minced
  • 1 to 2 tbsp fresh ginger root, minced or 1 to 2 tsp dried ground ginger root
  • 2 tbsp white vinegar
  • 1/4 c soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp sesame oil
  • 1 tsp white sugar
  • 1/4 tsp crushed red pepper flakes (not pictured)


  1. Pierce meat shallowly with fork on both sides to allow some of the marinade to penetrate.
  2. Combine all ingredients in a Ziplock bag and marinate for at least 4 hours and up to 24 hours in refrigerator.
  3. Let the meat sit out for 20 minutes prior to cooking, to reach room temperature.
  4. Preheat oven to broil.
  5. Broil for 5 (rare) to 8 minutes on each side, to desired doneness.
  6. Take out of oven. Allow meat rest for 5 minutes. Slice into very thin slices with sharp knife against the grain. Do not overcook, as it is better on the rare side.

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