I love when there's a good London Broil sale and you can buy the family pack which has two steaks in the package. When I get home and unload the groceries, one of the first things I do is open all of my packages of meat, and re-pack them into zip-lock bags. I'll buy 3lbs of chicken and then break it up into 1lb packages. Not only is it economical to buy family packs, but I know how much my family eats so there's very little waste; and by taking them out of their original packaging, I also wind up saving space in my freezer!
London broil is often referred to as a cheaper, tougher cut of meat. This really depends on how you utilize it. It is best if you marinate, I cut a few slits into the top of the meat, as to let the marinade penetrate the meat more sufficiently. When you marinate, you can marinate for as little as an hour, or (and this is what I prefer) you can marinate for 24-48 hours. The longer you marinate, the more flavorful your meat becomes.
Since I only have indoor grills, I prefer to make London Broil in the oven. For me, it's just easier. But it can be prepared on an indoor or outdoor grill. It can also be made in a slow cooker, which I have tried before and DO NOT recommend! Let's just say that certain things really do sound good in theory, but the finished product is not quite up to par!
This recipe is a pretty much how my parents have always made their London Broil. Usually, they use the dried variations, but I just wanted to eat onions with my meat. For this, you would use at least a 2lb London Broil which would serve about 4-6 people. Usually, you figure a half pound of meat per person.
Ingredients:
- 2lbs or more of London Broil
- 1 small onion, sliced
- 2 tablespoons of chopped garlic
- 1/4 cup of soy sauce
- 1/4 cup of Worcestershire sauce
*YOU COULD USE MORE OR LESS OF THE SOY AND WORCESTERSHIRE SAUCES DEPENDING ON YOUR DIETARY NEEDS AND BASED ON THE SIZE OF THE LONDON BROIL. I JUST USE EQUAL PARTS OF EACH.
Directions:
- Set your meat in a container that you have enough room to marinate. Pour both of the sauces over the meat and then top with garlic and onions. Let marinate in the refrigerator for at least an hour and up to about 24 hours.
- Before cooking meat, bring to room temperature. The easiest way I do this is take it out of the fridge and let sit for 15 minutes. Then turn on oven to 325º F. By the time the oven preheats, it's been a half hour since the meat has been out of the refrigerator. Now you're ready to cook! Transfer the meat to a roasting pan and pour the left over marinade over the meat.
- Roast for about a half hour. When you test with a meat thermometer, you want it to read 140ºF. This will give you a little pinkness in the middle of the steak.
- Let rest for at least 15-20 minutes after removing from the oven. This will allow the juices to go back into the steak. Then slice thin and against the grain! Serve with the onion slices that you roasted with the meat.
