Dishaies Marinated London Broil
This is my best friend's recipe that I learned from her more than 20 years ago. She died way too young from cancer. I think of her every time I make this recipe. I would use at least a 1 inch thick three pound London Broil and double the marinade. I usually cut the large piece of meat in half so that I have to nice large thick pieces. My kids always wanted to drink the marinade - no I did not let them.
- 1/4 cup soy sauce
- 1 6 oz can pineapple juice
- 1 tbsp oil
- 1 tbsp brown sugar
- 1 Tbsp corn syrup
- 1 tbsp Sesame Seed
- 2 green onions sliced thinly, mostly the white part
- 1 tsp Onion Powder
- 1/4 tsp Black Pepper, Ground
- 1/4 tsp Garlic Powder
- 1/4 tsp Ginger, Ground
- 1 1/2 pounds London Broil
Adapted from mccormick.com
Use a meat tenderizer to punch holes into the London Broil on both sides. If you do not have a meat perforator, use a dinner fork and poke the meat zestfully all over on both sides. Set aside. In a bowl all all ingredients and stir to combine, put meat in a gallon bag or a container big enough to marinade and pour over the marinade. Let marinate for at lease 4 hours or even better over night, turning occasionally.
You can grill the London Broil or broil it in the oven, If I use a large London Broil I usually cut it in half so it is easier to handle and I might cook one side slightly longer than the other. I like to cook mine to medium so it will be pink but not raw in the center. Try not to char the meat.
Once the London broil is on to cook pour the marinade into a small sauce pan, bring to a boil for 4 minutes, add a Tbsp of cornstarch and two tbsp of water, make a slurry and stir into the sauce to slightly thicken. Once the sauce comes back to a boil, boil for one minute and turn off heat. Serve the sauce on the side for extra flavor, even good on your baked potato. Which means this great served with a baked potato.