I am about to go full gonzo on this London Broil. [UPDATED]

[UPDATE: We cooked it. We looked it a little. We cooked it some more. Then we devoured about a pound and a half of it.  This recipe works.]

This recipe.  This recipe is telling me to break every rule of the London Broil and simply treat it like… a steak. No marinades, no slow-cooking, no careful use of specialized enzymes, nothing: just salt, pepper, and garlic that bastard, and throw it on the goram grill.



Screw it.  No guts, no glory, right?  Honor my name if I don’t make it out.


  • Luke says:

    Pretty much. Just slice it across the grain, and you should be fine.
    (I tend to use a frying pan and butter instead of garlic and the grill, but to each their own.)

    • acat says:

      From memory, wasn’t the original London broil intended to be a way to make a cheap cut tasty?
      ‘s in the round end of the bovine, so not kosher, and .. much is going to depend on the tenderness and marbling and suchlike ..
      So, yeah, a London broil from a stringy cow would be a cheap cut needing a wet cooking method .. but it’s possible it could be good from a good cow.
      Let us know!

  • Aetius451AD says:

    To paraphrase predator: “If it’s meat, we can grill it.”

    • acat says:

      While true, there’s a difference between “grilling to the consistency of a hockey puck” and .. stealing from Homer Simpson .. “fire makes it good”.

  • Freddie Sykes says:

    You are tenderizing the meat if you salt it for an hour. I prefer a good quality soy sauce for salting and flavoring my meat along with balsamic vinegar for some acid and letting it sit for the same hour before cooking. I must admit that most of the London Broil I buy – stocking up when on sale – ends up as beef jerky.

  • Patrick Thomas says:

    That’s how I usually cook it. Just thin slices at an angle cross grain and all is good.

  • AndaO says:

    This IS a long post, but worth it. my version of a Thai take on (cheap) beef

    Spicy beef strips wrapped in cabbage
    Nuer num tok

    3 serrano chilies
    ¼ C white vinegar
    Remove stems but not seeds. Slice crosswise 1/8” thick. Place in vinegar in small bowl. Let stand 15 minutes.

    1 ½ lb steak (flank steak, thin sirloin)
    Grill beef until brown. Slice into thin strips 1/8” wide

    1 large red onion sliced vertically into strips (at least 1/4 lb)
    4 large green onions sliced diagonally (use more small green onions)

    ¼ C lime juice (scant)
    4 T fish sauce
    2T ground roasted red chilies (can buy in jars in the Thai section of the market)
    1T ground toasted rice (or rice flour)
    1T chili powder (more or less to taste)

    Mix lime juice, fish sauce, ground chilies, toasted rice & chili powder together. Pour over sliced red & green onions in a large skillet. Cook briefly on high heat to warm onions. Add grilled beef strips to skillet. (Suggest adding mint here)

    Red lettuce leaves
    Coriander sprigs
    Mint or basil leaves
    ½ head of cabbage cut in wedges.

    Arrange single layer of lettuce leaves on platter. Place beef and onions on top. Garnish with sprigs of coriander and mint or basil.

    Set out cabbage wedges
    Serve with vinegar sauce

    Wrap cabbage leaf around beef strips.

    Beef may be served hot or cold.
    (May also be served over rice)

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