London Broil with a Sesame-Soy-Brown Sugar Marinade


Yesterday I posted my menu for Fourth of July indicating I was grilling up London Broil.  About a million of you sent me emails asking for the recipe.  There seems to be a bit of intrigue in making London Broil.  Who knew.

So in between running inside and out checking on my corn casserole, slicing up watermelon and telling the kids to stop bouncing off the walls waiting for the fireworks…I took some pictures for you.  Why?  Because I love you.  Okay that sounds corny but I’m exhausted.  It was a long day.  I swear, at 5 o’clock the kids came running in the kitchen…”How much longer, how much longer until we shoot off the fireworks”…”Five more hours” I said!  They almost died.  So did I. 

Anyway, back to the meat.  Why London Broil?  It was in the freezer.  Funny, I’ve only been here a short while and my freezer is already stocked.  Go figure. 

London Broil is one of those meats that can go either good or bad when making it.  It is very lean so it’s easy to overcook.  You have to watch it and use a meat thermometer if you are unsure if it’s done or overdone.

However, I’ve made this meat many, many times this way and it always turns out great.  And it’s easy. 

It does require a 24 hour marinade time.  48 hours is even better but it has to be at least 24 to get the meat to take on the flavor.

Here is the meat in the sea of marinade.  I would have used a smaller pan, as in a 9×13, but I couldn’t find one.  By using a larger pan the marinade did not cover the meat so I made sure I turned it several times and poured the marinade over the top.  In other words, it needed babysitting.

Bring the meat to room temperature before grilling otherwise you will have to cook it too long and the meat will be tough.

Place the London Broil on a very hot grill using indirect heat and sear the meat on both sides.

Let the meat cook for 15 minutes on one side, 10 minutes on the other.  If you are not sure use a meat thermometer and cook until medium.  It will continue to cook after you remove it from the grill so don’t leave it on too long.

While the meat is resting, place a few pats of butter on top.  They will melt and give the meat a richer flavor.  Slice the meat as thinly as you can on the bias/at a slant.

If you totally screw up and cook the meat too long and it’s tough, melt some butter and hit it with a bit of soy sauce and drizzle it over the meat, no one will ever know.

Grilled London Broil with a Sesame-Soy-Brown Sugar Marinade

One 4 pound London Broil
1-3/4 cups vegetable oil
1 cup soy sauce
1 cup Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1-1/2 teaspoons ground ginger
1 teaspoon garlic powder
1/2 teaspoon dry mustard

Whisk together oil, Worcestershire, soy sauce, brown sugar, sesame seeds, ginger, garlic powder and dry mustard.  Pour over London Broil in a 9 x 13 pan and marinate for least 24 hours and up to 48 hours.  If marinade does not completely cover the meat, turn the meat several times during the marinade period.

Bring the meat to room temperature before grilling otherwise you will have to cook it too long and the meat will be tough.

Let the meat cook for 15 minutes on one side, 10 minutes on the other.  If you are not sure use a meat thermometer and cook until medium.  It will continue to cook after you remove it from the grill so don’t leave it on too long.

While the meat is resting, place a few pats of butter on top.  They will melt and give the meat a richer flavor.  Slice the meat as thinly as you can against the grain.

If you totally screw up and cook the meat too long and it’s tough, melt some butter and hit it with a bit of soy sauce and drizzle it over the meat, no one will ever know.

One Year Ago Today:  A New Way to Love

Post a Comment

46 Comments

  1. HoneyB 1

    Yes! I’m so glad you love us! Thank you so much for the recipe. I have a london broil in the freezer and I will use your recipe when we make it now! :-) :-) (see, you made me smile!)

  2. Debbie 2

    Haven’t made London Broil in a very long time. The last few times I did make it the meat was so tough. I will give this marinade a try. You’re right. It can be very good when cooked properly. Thanks for the recipe!

  3. Hello Cathy!!!
    Just love this post and your beautiful London Broil!!
    I have to tell you.. I had to chuckle about your kids and fireworks..and tell you ‘I feel your pain!’. I did not last ’til the fireworks at our house…I had a long day – left at 4:20 am, got home at 4pm.. took a short nap.. then had to get the bbq ‘ready’, and do the dinner thing, too outside at our firepit. But, I went to bed – dog tired, while the kids and my husband set the world on fire!!! They had a ‘blast’!!!!
    Good for you for hanging in there!!!!

  4. Donna 4

    LOVE this recipe. I am so trying this asap. It looks fantastic and the flavors sound lovely.

    I almost felt your pain as the children asked you how much longer.. Then I felt the pain in my inner being when you said 5 hours. I almost died for you.

  5. Liz C. 5

    YUM! I’ve only done London Broil once before & the hubby hated it. But, yours looks divine, so I’m going to try it. Thanks!

    Now, about that corn casserole recipe…

  6. Yum! I looks de-lish. I just wish I had a London broil right now marinading! The day was long in the waiting for us, too! 😉

  7. annbb 7

    Yum! One of my favorite cuts of beef. Sounds and looks delicious, tho I like mine a bit more on the rare side.

  8. annbb 8

    Yum! One of my favorite cuts of beef. Sounds and looks delicious, tho I like mine a bit more on the rare side.

    I always cut mine on a slant – makes for tender tender London Broil slices!

  9. This is a great cut of meet to put on the barbeque. I like your suggestion to add the bit of butter at the end. I’ve never done that. Thanks for the tip.

  10. It’s me again. Lordy, I misspelled meat. Can’t even get it right with spell check. Yesterday was a long day.

  11. I have a huge London Broil in the deep freeze downstairs and I’ve been wondering just what to do with it. Now I know!

    Oh and we ALWAYS add butter to marinated meat. Something I picked up from my Grandma, and I immediately thought of her when you posted that!

  12. BTW….the sliders came out perfect! JUST like White Castle. I swear! Will post pictures later today when I have fully recovered from yesterday! Thanks again for posting that recipe.

  13. I am so going to make this. I love London Broil and this marinade sounds delicious. Perfect for summertime!

  14. Marlene 14

    Love me some London Broil…on the rare side.

    Question: Do you prefer gas grills or charcoal?

    If charcoal…what is your favorite brand of briquets? Do you use flavored wood chips? Hickory? Mesquite?

  15. Bob 15

    Love it! My parents used to do something similar during the summer. Good times.

  16. That’s some beautiful hunk of meat! My mom used to make marinated London broil all the time when we were kids. Always one of my faves. These days, I usually sub skirt steak and it works great too.

  17. elra 17

    Waaaaaaa,
    look so good Cathy! Thanks for sharing the recipe.

  18. Mary 18

    We love London broil, though I vary the type of meat I use depending on whim. I really like your recipe. I hope the bouys enjoyed their fireworks last night.

  19. Thanks so much for the recipe…love it! This was the first year my daughter, who just turned 12, wasn’t bouncing off the walls waiting for the fireworks. Instead, she was quietly playing on my iphone with a friend. Which is worse???

  20. umm yeah nothing like some good Angus bull, yep… drool…..

  21. dawn 21

    Thanks for the recipe…I was one of the million emails!

  22. LilSis 22

    That’s a beautiful London Broil. Thanks for your marinade recipe.

    If I ever end up not having time to marinade, I’ll just grill to medium rare and after slicing thinly, I drizzle with some melted herb butter. I usually use chopped basil, thyme, and oregano.

  23. Pat 23

    Thank you, Cathy, so much for the recipe. I, and probably the other 999,999, could have waited until the Holiday was over.
    It was a long day, especially for the little ones, but Great and Grand as the Fourth should be.

  24. This is a great recipe for London Broil, and I love your tips for cooking it on the grill. My husband is usually the grillmaster in our house, and he always looks for specific instructions. I love the soy-sesame flavor combo here, too. Next time London Broil is on sale, I know what we’re having for dinner.

  25. imom 25

    Great recipe! Thanks for sharing!

  26. Everyday Cookin' 26

    Looks amazing – really. I can see this, me, and a piece of bread – looks good!

  27. Di 27

    Drowning in my own drool on this recipe. I’m so glad you love us!

    Di
    The Blue Ridge Gal

  28. Hi, Cathy!–Happy 4th! I made London Broil last night on our camping trip. I knew our son was bringing a bunch of friends, so I pulled it out of the freezer, made up the marinade in a jar I put in the cooler, and then put it all together in a ziploc bag when we arrived on Friday at lunchtime. By last night it was ready for grilling and it easily and happily fed 10 of us with side dishes of corn on the cob, potatoes in the fire, steamed artichokes, etc. :-)

    Your recipe with sesame seeds looks very good! Of course, keeping bees, I’m partial to honey as one of my ingredients over any other sweetener. 😉

    Shirley

  29. Kristin 29

    Thanks so much! I see London Broil in the supermarket all the time and I never think to look up how to cook it…so I don’t buy it. I didn’t want something that I wasn’t sure how to make. 24-48 lead time, that’s important.

    do you have a good marinade for this?

  30. Sophia 30

    Hello?!! This thing is a piece of art, it’s gorgeously drool-worthy! No wonder ppl are begging for the recipe!

  31. Kayola 31

    Oooooooooooo those look so yummy!…My mouth is watering…

  32. Gorgeous meat! The Sesame-Soy-Brown Sugar Marinade sounds excellent!

  33. This looks incredibly tasty. Thanks for the detailed instructions and the worst-case-scenario advice at the end, as well!

  34. London Broil, ummm you had me at hello. Now that flank steak is a toney little cut of beef, I’ve moved on to LB, and glad I did. Look forward to trying your marinade. cheers, tc!

  35. Delicious looking broil! Especially fresh off the grill!

  36. That looks DELICIOUS!! I’ll keep that one in mind for my next special occasion!!

  37. Mmm, this would be nice on crusty bread for a summer picnic sandwich. Yum.

  38. We never make London Broil for the reason that it’s always dry…but this looks good. Maybe I should man the grill for this one-yeah, that’s probably the problem right there!

  39. The meat looks delicious, but I’ll admit to holding out hope that you post the corn casserole….

  40. grace 41

    oh glorious side of beef. thank you, mr cow, for your sacrifice, and thank you, cathy, for sharing the goodness with us. :)

  41. maris 42

    WOW Cathy, you had me at “brown sugar marinade.” I love steak. Not a huge red meat eater at all (most people I eat with have asked me at least once if I’m a vegetarian) but every once in great while I love a piece of steak!

  42. Kirstin 43

    I made this last night and it is AWESOME! I had a big birthday dinner and everyone loved it. I will definitely be making it again.

  43. Candy 44

    I have a very similiar recipe for London Broil but I plan on trying your version. It looks delicious!

  44. Daniel 45

    Isn’t London Broil a method of cooking rather than a cut of meat?? With that said could someone tell me the best cut to use for this. I was thinking a Top Round Steak.

    Thanks

  45. Every one understands that men’s life seems to be not cheap, nevertheless some people need cash for various issues and not every person earns enough cash. So to receive quick loan or consolidation loans should be a proper way out.