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I'm all about cheap cuts of beef, and this marinated London Broil is as cheap as beef gets – especially when it's on sale. London Broil is funny though… traditionally, it was another name for the flank steak. But now, it refers to a number of cuts of beef and usually never an actual flank steak (which has gotten popular in recent years and shot up in price).
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Ok back to the recipe at hand…
So when you buy a London Broil at the butcher counter, you are more likely getting the top round cut of beef. It's not bad – just different. It's a bit tough so you will definitely want to marinade it – and I've got a TERRIFIC marinade for you using ingredients that you probably already have on your kitchen… Soy sauce, oil, water, mustard, black pepper, garlic powder. Easy, easy, easy.
To cook, throw it on a piping hot grill.
Now, I know that many consider this to be almost sacrilegious – but flip it as many times as you want!! The whole thing about only flipping it once because the sear locks in the juices? It's bogus. When you flip often, you can get a better sear and less of the “gray meat” in between the crust and the pink interior.
Just cook until it's to your liking (medium rare works great for this cut) and then let is rest for about 5 minutes. Slice against the grain and then serve!
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