London Broil

One of my pet peeves is that there are numerous names for a cut of meat, and in the case of London Broil, well, that is the name of the recipe, not the cut of meat.  It is often referred to as flank steak.  My supermarket calls it top round.  Or maybe they are two different cuts of meat, but if that is the case, both can be used for London Broil.  Ugh.

Anyway, the top round was on sale  this week.  And it is such an inexpensive cut of meat and so good, I have no idea why I do not buy it more often.  My family loves it as much as any other steak.  It is lean, and really tasty.  Well the tastiness comes in part from the marinade, which is what I am sharing here.

This recipe comes from Allrecipes.com.  Here is the link.

Delicious London Broil

(this photo is from google images, although my steak looked like this)

Marinade:

1 clove garlic, minced (I just crush mine)
1 tsp salt (next time I will cut back on this - even with using low sodium soy sauce my son thought it was a little too salty)
3T soy sauce (I recommend low sodium, otherwise omit some of the salt)
1T ketchup (remember when it was called catsup?  when did it change?)
1T vegetable oil (I used canola)
1/2 tsp ground black pepper
1/2 tsp dried oregano

flank/top round/whatever steak  (the recipes calls for 4 pounds, my piece was only abt 2.24 pounds but I still made the same amount of marinade)

Score top and bottom of steak about 1/8 deep with a knife

Mix marinade ingredients, rub into steak

Wrap steak in aluminum foil (or put in a plastic bag, or in a covered dish...however you marinate your meat, I don't think it really matters)

Refrigerate for 5-6 hours  (I never think about dinner until late in the day, so I did not marinate it for that long, maybe two hours, but it was still very good)

Grill for about 15 minutes or until desired doneness, flipping once.

This was a big winner, as everyone loved it.  I served it with baked potatoes, green beans, and mushrooms and onions sauteed in butter and soy sauce.  Yum.