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Simply Succulent London Broil

A mouthwatering London Broil that's tender and juicy, thanks to a time-saving marinade and convenient broiling method. Serve this exquisite dish for a delightful dinner without the hassle.
5
2 hr 13 min
TOTAL TIME
139
CALORIES
$2.95
PER SERVING
Simply Succulent London Broil
Ingredients
10 INGREDIENTS
6 SERVINGS
Italian Dressing
1/2 cup italian dressing
London Broil Round Steak
2 lbs london broil round steak
Garlic
2 cloves garlic
minced
Soy Sauce
1/4 cup soy sauce
Lemon Juice
1/4 cup lemon juice
Honey
1/4 cup honey
Worcestershire Sauce
1 tbsp worcestershire sauce
Black Pepper
1/2 tsp black pepper
Salt
1/2 tsp salt
Red Pepper Flakes
1 pinch red pepper flakes
Directions
7 STEPS
2 hr
PREP TIME
13 min
COOK TIME
2 hr 13 min
TOTAL TIME
1
In a large resealable plastic bag, combine the Italian dressing, soy sauce, lemon juice, honey, Worcestershire sauce, minced garlic, black pepper, salt, and red pepper flakes.
2
Place the London Broil steak into the bag with the marinade, seal it, and refrigerate for at least 2 hours or overnight.
3
Preheat the broiler on high heat and position the top oven rack about 4 inches from the heat source.
4
Remove the steak from the marinade, allowing any excess to drip off, and place it on a broiler pan or in a baking dish.
5
Broil the steak for 6-7 minutes on one side, then flip it over and broil for another 5-6 minutes, or until the internal temperature reaches 130°F for medium-rare.
6
Remove the steak from the oven, cover it with aluminum foil, and let it rest for 10 minutes before slicing against the grain.
7
Serve the cooked London Broil with your favorite side dishes and enjoy.
Health Info
Macros
13g
CARBS
9g
FAT
1g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
Contains these allergens
SOYBEANS
FISH
WHEAT
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Frequently Asked Questions
What type of meat is best for London Broil?
How long should I marinate the meat?
I don't have time to marinate, can I skip this step?
How do I know when the London Broil is done?
Why is my London Broil tough?
What does 'slicing against the grain' mean?
How thick should the slices be for London Broil?
Could I use a different meat for a London Broil?
Can I use an oven if I don't have a broiler?
What side dishes pair well with London Broil?