Asian-Style London Broil
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
- 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
- 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.
- 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.
- Pre-heat grill to a medium-high heat and clean.
- 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!
- In a sauce pot, place remaining marinade in the pot and cook on medium until the marinade has reduced to half.
- 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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