London Broil

Paul, this one’s for you. 🙂


London Broil (this recipe originally from

1 minced garlic clove

3 tb. soy sauce

1 tb. Worcestershire sauce

1 tb. ketchup

1 tb. vegetable oil

1/2 ts. pepper

1/2 ts. dried oregano

Flank Steak up to 4 lbs.

Mix up ingredients in large sturdy zip-lock bag. Trim any fat off steak and place in bag. Refrigerate, turning bag occasionally, for at least 5-6 hours.

Marcus’s special grilling techniques: Turn grill on high and sear both sides for about 1 minute per side. Turn heat down to medium, then grill for approximately 7 minutes per side. Note: Grilling time varies depending upon thickness and size of steak. This cut of meat is best prepared medium to medium-rare.

You must serve this steak with sauteed onions and mushrooms. Absolute must. 🙂 Twice-Baked Stuffed Potatoes are fabulous with London Broil, too, but aren’t absolutely required.

Marcus and I like buy up the steak when it is on sale, trim it, combine it in a bag with the marinade, and freeze it. That way, we just take it out of the freezer and it marinates while it thaws. Clever, huh? Actually, that was a tip from my grandmother, who is an amazing cook. Anyway, that was some of our favorite recipes. Tomorrow, maybe some actual quilt pictures! 🙂

One Response to “London Broil”

  1. Paul Says:

    Mmmmmmm….thank you VERY much!!!!!!!!!!


Leave a Reply

You must be logged in to post a comment.