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Nutrition Facts
Serving Size 1 (228g) Recipe makes 8 servings
Calories 541
Calories from Fat 370		(68%)
Amount Per Serving		%DV
	Total Fat 41.1g	63%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 475mg		19%
Potassium 586mg		16%
Total Carbohydrate 9.0g		3%
	Dietary Fiber 0.5g	2%
	Sugars 6.3g
Protein 32.0g		64%
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Guaranteed Winner London Broil

Recipe #159268 | 1¾ hours | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Sarah Chana
Mar 9, 2006

Got this recipe from a cookbook produced by a local chapter of Amit Women ("The Making of a Meal". These kinds of cookbooks can be goldmines, as everyone does their best to strut their stuff. In this case, the original author, Rachel Abittan, did just that, offering us a scrumptous roast recipe that has been acclaimed by many (and is incredibly easy, to boot!) Hope you enjoy it as much as we do.

SERVES 8 -10 (change servings and units)

Ingredients

3-5 lbs london broil beef
1/4 cup oil
1/3 cup vinegar
2 onions, diced (or chopped)
6 garlic cloves, minced
3 tablespoons tamari (soy sauce)
3 tablespoons brown sugar
1/2 teaspoon pepper

Directions

1
Combine everything except the meat in a large plastic bag. Add the meat and close well. Marinate overnight, or at least for a few hours.
2
Roast meat, covered, for 30 minutes per pound of meat at 400F, or until meat is tender.
3
I often let it cool, cut it, and reheat it, but it is delicious any way.
4
In the original recipe they recommend broiling the meat for 5 to 10 minutes per side before roasting, but I must admit that I have never bothered to do so and it is still delicious each time.

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Featured Reviews for This Recipe

From: Chef #1353244

On Aug 15, 2009

Absolutely WRONG temp settings. Do yourself a favor: sear on both sides, then do medium over flame or burner, or broil this for 8 minutes.

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From: Chef #1242855

On Apr 26, 2009

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From: Chef #1218070

On Mar 27, 2009

I found the meat didn't taste as good as I hoped. I marinated overnight and all the next day, and the meat was still pretty bland after cooking. However, the marinade tasted great! After cooking the meat in the marinade, I blended the sauce in my blender turning it into an "au jous". I made french dip sandwiches with the meat... the sauce made all the difference. One tip - don't use the 30 min. per pound rule; use a meat thermometer... I had over 3 lbs of beef, but it was a thinner cut, so it cooked in less than an hour (and was almost overdone).

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From: bobbikg

On Mar 15, 2007

This was an easy recipe that turned out just great. The first time I made this London Broil I needed something sort of quick for dinner. I marinated for just about one hour and then put it in the oven to roast(no broiling.) My kids and husband all commented how good it was. I like that it is both delicious and easy. I'll be making this again for tomorrow night's dinner.

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