I cook london broil at least once a month. At times this might be our only serving of red meat each month. Our local grocery store typically has a BOGO deal once a month on London Broil making it very affordable, and if marinated and cooked correctly this can be delicious cut of meat. This Asian-style marinade is perfect for entertaining or an everyday meal. Best of all you make the marinade before hand and let the steak start soaking up all the wonderful flavors.

When I make this marinade I typically make a few batches of marinade and in each bag of marinade I place a london broil, label the freezer bag and then freeze it. London broils that sit in a bag of marinade are perfect for freezing and then defrosting at a later date and cooking for dinner. Just think–while the steak defrost its also marinating at the same time. It’s another two-for-one deal.

This recipe was original published on January 23, 2010. Although I’m not 100% pleased with my photos on this go-around I am much

Adapted from Super Supper Cookbook

Asian London Broil

Prep Time: 10 minutes

Cook Time: 10-16M

Total Time: 20-26M


  • 1-2 lb London broil
  • 1/2 cup of soy sauce
  • 1/4 cup minced onion
  • 1/4 cup brown sugar
  • 2 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tbsp grated fresh ginger
  • 1 tbsp minced garlic
  • 1 tsp dried red pepper flakes


  1. Place freezer zip lock baggy inside a container so you can add all the contents of the marinade in it. Add soy sauce, minced onion, brown sugar, sesame oil, sesame seeds, ginger, garlic, and red pepper. Seal the bag and knead all the ingredients together.
  2. Carefully open the bag and place the steak inside. Make sure their is no excess air in the bag then seal. (You can make multiple packages of meat and freeze them at this point) or you can let it marinade for a minimum of one hour prior to cooking. *If cooking a previously frozen steak make sure your steak is completely thawed out--I suggest pulling it out the night before you want to eat it and placing it in the refrigerator.
  3. Pre-heat grill to a medium-high heat and clean.
  4. Remove steak from bag, and reserve marinade. Grill for 10-16 minutes so that the steak is medium-rare to medium (depending on how you like your meat). You never want to london broil to be well done... it will be very chewy and not very enjoyable!
  5. In a sauce pot, place remaining marinade in the pot and cook on medium until the marinade has reduced to half.
  6. Let the steak sit for at least 5 minutes. When you cut the steak, make sure you slice it against the grain into very thin slices. After the steak is cut drizzle the reduced marinade on top.


This recipe is great to work into leftover meals... you can make Asian steak and noodle wraps for lunch by using cooked spaghetti and Asian salad dressing with julianne carrots, cucumber, and bell pepper! You can also have steak and eggs for breakfast, or a steak salad, or a steak and rice bowl. The sky is the limit on what you can do with these leftovers!

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We are not big red meat eaters in our house. Heck, we eat 1-3 vegetarian meals a week. We both really have to be in the mood for steak. I was drawn to this recipe solely because of the warm bean salad. I loved all the ingredients in the salad and knew it was a match made in heaven. Both of us were in the mood to have steak that night, but unfortunately this steak did not deliver for multiple reasons. 1. We both like our steaks preferably not “mooing” aka medium-rare. 2. After make this meal I realized that this cut of steak is not meant to be cooked close to well done. Hence the reason why the steak was so extremely tough. I have no problem admitting where I fail. I am human like every other person out there, and hope that others can learn from my mistakes! I was not going to blog about this meal, but figured that there are people in the world that like their steaks “mooing” and would hopefully appreciate this post. But to be honest the real reason why I wanted to blog about this recipe was because of the warm bean salad. It’s amazing. So amazing, I plan to make this as a side dish or even a main meal often. I leave you with a final question: do you like your steak “mooing”?  

Source: Everyday Food June 2011
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

2 tsp olive oil
1-1/4 lb skirt steak, cut into 4 pieces, patted dry
salt and pepper
2/4 lbs green beans, trimmed and cut into 1-1/2 inch pieces
2 small garlic cloves, thinly sliced
1 cup grape tomatoes
1 can cannellini beans, rinsed and drained
1 tbsp plus 2 tsp red-wine vinegar
fresh basil leaves

1. In a large skillet, heat 1 teaspoon olive oil over medium heat. Season steak with salt and pepper. Cook steak until browned, 3 to 5 minutes per side for medium-rare. *The longer you cook the steak the tougher the meat gets. Transfer steaks to a cutting board and let them rest. 
2. Rinse out skillet and return to heat, along with 2 teaspoons olive oil. Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring until tomatoes begin to burst *roughly 3-5 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes. Remove from heat; season to taste with salt and pepper and sprinkle with basil. 
3. Thinly slice steak against the grain and divide among four plates. Serve next to the warm bean salad. 

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