Reviews (1)        Add Rating & Review     43 Ratings   5 star values:        7    4 star values:        5    3 star values:        15    2 star values:        13    1 star values:        3                Martha Stewart Member     Rating: Unrated       08/05/2012   Very blah....didn't add anything to taste of the meat.

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Gallery London Broil Recipe Summary prep: 30 mins total: 9 hrs 30 mins Servings: 10

Ingredients Ingredient Checklist 1 cup cola 1/4 cup red-wine vinegar 1/2 small white onion, grated 1 1/2 tablespoons garlic, chopped (from 3 garlic cloves) Coarse salt and freshly ground pepper 1/4 cup safflower oil, plus more for grill 1 London broil (5 to 6 pounds; 2 1/2 inches thick)

Gallery London Broil

Recipe Summary prep: 30 mins total: 9 hrs 30 mins Servings: 10

London Broil

London Broil

London Broil

Recipe Summary prep: 30 mins total: 9 hrs 30 mins Servings: 10

Recipe Summary

prep: 30 mins total: 9 hrs 30 mins

Servings: 10

prep: 30 mins

total: 9 hrs 30 mins

prep:

30 mins

total:

9 hrs 30 mins

Servings: 10

10

Ingredients

Ingredients

  • 1 cup cola 1/4 cup red-wine vinegar 1/2 small white onion, grated 1 1/2 tablespoons garlic, chopped (from 3 garlic cloves) Coarse salt and freshly ground pepper 1/4 cup safflower oil, plus more for grill 1 London broil (5 to 6 pounds; 2 1/2 inches thick)

Directions

Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.

Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.

Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.

Reviews (1)

 Add Rating & Review     43 Ratings   5 star values:        7    4 star values:        5    3 star values:        15    2 star values:        13    1 star values:        3        

   Martha Stewart Member     Rating: Unrated       08/05/2012   Very blah....didn't add anything to taste of the meat.

Reviews (1)

Add Rating & Review     43 Ratings   5 star values:        7    4 star values:        5    3 star values:        15    2 star values:        13    1 star values:        3

Add Rating & Review

43 Ratings 5 star values: 7 4 star values: 5 3 star values: 15 2 star values: 13 1 star values: 3

43 Ratings 5 star values: 7 4 star values: 5 3 star values: 15 2 star values: 13 1 star values: 3

43 Ratings 5 star values: 7 4 star values: 5 3 star values: 15 2 star values: 13 1 star values: 3

  • 5 star values: 7 4 star values: 5 3 star values: 15 2 star values: 13 1 star values: 3

    Martha Stewart Member     Rating: Unrated       08/05/2012   Very blah....didn't add anything to taste of the meat.

    Martha Stewart Member

    Rating: Unrated 08/05/2012

Very blah….didn’t add anything to taste of the meat.

Rating: Unrated

All Reviews for London Broil

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for London Broil

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest