Now you’ve done it.\u00a0 You bought a London Broil and see that it also says “top round”.\u00a0 Well, that’s not a traditional London Broil.\u00a0 The real London Broil is usually flank steak.\u00a0 Here’s a recipe that will make it taste good, but don’t expect it to be tender.\u00a0 You can give it a real work-over with a meat needler if you have one, that should help a lot.<\/p>\n
Place London broil<\/strong> in a 1 gallon freezer bag. Pour marinade<\/strong> into bag and squeeze out as much air as possible. Knead steak<\/strong> to cover completely with marinade<\/strong> and place in the refrigerator in a shallow dish. Refrigerate for 4 to 24 hours, turning and kneading occasionally.<\/p>\n Heat grill. Remove from marinade<\/strong> and let marinade<\/strong> drip off. Grill for 6 to 7 minutes per side for medium-rare, 125\u00b0F internal temperature.<\/p>\n Rest, covered loosely for 10 minutes then slice across the grain with the knife held to 45 degrees from vertical.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 to 4 Servings Adapted from various others Now you’ve done it.\u00a0 You bought a London Broil and see that it also says “top round”.\u00a0 Well, that’s not a traditional London Broil.\u00a0 The real London Broil is usually flank steak.\u00a0 Here’s a recipe that will make it taste good, but don’t expect it to be tender.\u00a0 You can give it a real work-over with a meat needler if you have one, that should help a lot. 5large garlic cloves…<\/p>\n
\nPeel garlic<\/strong> and add to blender jar. Add remaining marinade<\/strong> ingredients. Blend to liquefy.<\/p>\n