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Marinated London Broil

Cooking Light
Marinated London Broil
Photo: Randy Mayor; Styling: Jan Gautro
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Worthy of a Special Occasion

I think every mom in the 1950s, 60s, and 70s had some version of this dish, but it taught me how to take a less-expensive, tougher cut of meat and make it delicious, says David Bonom.

Yield: 8 servings (serving size: 3 ounces)

Ingredients

  • 1/2  cup  chopped shallots
  • 1/4  cup  low-sodium soy sauce
  • 3  tablespoons  fresh lemon juice
  • 3  tablespoons  balsamic vinegar
  • 1  tablespoon  olive oil
  • 2  teaspoons  fresh thyme
  • 1  teaspoon  dried oregano
  • 4  garlic cloves, minced
  • 1  (2-pound) boneless top round steak, trimmed
  • Cooking spray
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper

Preparation

1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

2. Preheat broiler.

3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.

Nutritional Information

Calories:
228 (30% from fat)
Fat:
7.5g (sat 2.5g,mono 3.3g,poly 0.4g)
Protein:
36.6g
Carbohydrate:
1.2g
Fiber:
0.1g
Cholesterol:
93mg
Iron:
3.4mg
Sodium:
263mg
Calcium:
12mg
David Bonom, Cooking Light, MAY 2008

Member Ratings and Reviews

5 stars
GigiGool
Marinade is easy to make and made the steak delicious and so tender. I will make this recipe often!06/07/09

5 stars
EllenDeller
This marinade was so tasty! I used onions instead of shallots (too much work for a marinade and I used them in the side dish) and petite sirloins instead of london broil, but that was the only change. The flavors were wonderful and it tenderized the meat perfectly. Served with simple baked potatoes, with asparagus and grape tomatoes sauteed with shallots in just a dab of butter.04/22/09