Easy London Broil Recipe

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8 Responses

  1. Marlene Manty says:

    I’ve made this twice. The first time I didn’t let it marinate long enough, but the second time I used a portion that I had frozen previously, and marinated for a full day. It turned out amazing!!

  2. Netta says:

    Hey Don:

    Thank you for reminding me of this. Less-tender cuts of meat do, indeed, taste delicious when they’re tenderized and marinated overnight.

    My other favorite is slow-cooking, turning the temperature down way low (300 to 350 degrees) and letting everything cook slow, slow, slow until the tough bits turn melt-in-your-mouth.

    The only problem with that one is that it tends to drive everybody crazy. The smells emanating from the oven are hard to take. (Is it done yet?)

    • Don Herman says:

      Haha! Oh yes, I’ve had that happen. We tend to eat at 4:30 when I’ve been baking all day. And yes, slow-cooking for tough cuts is the way to go – it’s amazing how good they can turn out with just the right prep work.

  3. theceoinslippers says:

    This looks really good. I like the idea of taking a fork and puncturing the London Broil. It looks like you put quite a few holes in it. I am going to have to try this technique. The Broil looks amazing and I actually think I am going to go out and buy some just so I can try this. Looks fantastic and easy to do. Thank you for the instructions, I promise not to over cook it.

    • Don Herman says:

      Haha! Yeah, you don’t want to over-broil this bad boy. And you’ll find punching with the fork is a good way to drive out your aggressions. 🙂

  4. Flora says:

    http://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-bladed-meat-tenderizer/1042507086?categoryId=12084
    Get one of these (or comparable) and cut that 15 minutes of forking down to 30 to 60 seconds.

    I may try this tomorrow or Sunday. Looks fantastic!

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