London Broil

The Backstory: When I was cooking for my family of four, I would often turn to this meat as a safe dish to make.  It’s easy and was always a wiinner. My family enjoyed it and so did whomever was at my table when I barbecued it.   More of the Backstory after the recipe

London Broil

Brown on the outside and slightly pink on the inside this is done to perfection. It smells as good as it looks because of the flavors of the marinade.
Course Main Dish
Cuisine American
Prep Time 2 hours
Cook Time 8 minutes
Total Time 2 hours 8 minutes
Servings 6 People


  • 2 lbs. Kosher Flank Steak or london broil of your choice
  • 1/3 cup soy sauce
  • 1/3 cup canola or vegetable oil
  • 2 cloves garlic chopped
  • 1 tsps. dried parsely flakes
  • 1/2 tsp. yellow or Dijon mustard
  • 1 tbsp. honey
  • 1/2 tsp. onion flakes


  1. Pat steak dry. Set aside. Put all ingredients (not the steak) into a 13 x 9.5 baking dish. Mix well. Add the steak, coat on one side, turn to coat other side. Cover dish with foil or clear wrap. Refrigerate for 2 hours or more. Turning the steak over at least once. Remove from refrigerator. Let steak rest for about 30 minutes.
  2. Heat barbecue grill. Let coals get hot. When you go to remove steak from marinade let most of it drip off. Put steak on grill. Keep marinade. Grill 4+ minutes. Before you turn steak over brush top with some marinade. Turn and grill another 4+ minutes. Check to see if it is done to your taste. If more cooking time is needed.use your judgement..
  3. Remove to a platter and cover lightly with foil. Let rest 5 - 10 minutes. Slice and serve.

…The Backstory continues: My son and I are beef lovers. The rest of the family, not so much but they managed to indulge their mom.  That is why I always wanted other people around to enjoy it as much as  my son and I did.  This London Broil is also budget-friendly. Oh, I know what you are probably thinking, “How could steak be economical?” Well, sliced thin and served with different side dishes it can be.

For an easy menu, try serving potato salad, coleslaw, baked beans, and some rolls.  With so much to eat, the meat will not dominate the plate.

I usually barbecued from the middle of March to the end of November.  Sometimes it was cold out and other times it was so hot, but weather did not deter me from firing up the grill.  This can also be made indoors using an electric grill or a stove top grill pan, or even in the oven. Try it.  I hope you enjoy it as much as my Sonnyboy and I did.

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Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

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