London Broil 101

While Foothills Meats does not frequently stock this cut of meat, feel free to ask about availability! London Broil is a wonderful, flavorful cut that loves marinade very well and makes a tasty beef jerky or bresaola. From the hind quarter of the animal, some argue that it’s not so much a defined cut of meat as it is a style of preparation. Best prepared on the grill or pan broiled and baked at high temperatures, it can be cooked to medium or medium well and remain juicy.

Ingredients for Skip-the-Steak-Sauce London Broil

4 pounds of London Broil

3 TBSP soy sauce

1 TBSP ketchup

1 TBSP vegetable oil

1 clove garlic, minced

1 tsp salt

½ tsp ground black pepper

½ tsp dried oregano



In a small bowls, mix together soy sauce, ketchup, vegetable oil, garlic, salt, pepper, and oregano. Score both sides of the meat, diamond cut and 1/8 inch deep. Rub soy mixture into all sides of the steak, wrap tightly in aluminum foil, and refrigerate for 5-6 hours or overnight, turning every couple of hours.

Heat grill on high heat, and lightly oil the grate. Place meat on the prepared grill for 3 to 7 minutes per side for medium rare (135 degrees F, or 57 degrees C), or to desired degree of doneness. Let rest for 5 minutes once removed from heat.

Serve by slicing across the grain and garnishing with a sprig of parsley. Your guests will love it so much, they won’t need steak sauce.