London Broil Secrets Revealed

Meatland is famous for our legendary corned beef, and winning brisket, and understandably so.


Ultra-tender, and packed with succulent flavor, they feature on many a wise cook's Shabbat menu.


London Broil, on the other hand, is regarded with ill-deserved suspicion, as it's unfamiliar to many.


The name actually refers to the recommended cooking method - it's best broiled over high heat and served thinly sliced and pink inside - and is thought to have originated in the USA and not London at all.


It takes wonderfully well to marinades, happily adapts to the BBQ, and adds an element of surprise to al fresco summer dining.


Head to London just as soon as you can.


No serological tests required and this winning cut features on our Summer Sale!


London Broil Made Best



1/2 cup soy sauce

2 tablespoons balsamic vinegar (notes)

2 tablespoons fish-free Worcestershire sauce

2 tablespoons olive oil

1 tablespoon lemon juice

2 teaspoons crushed garlic

1 tablespoon fresh grated ginger

1 tablespoon brown sugar

1.5 kg London Broil (approximately)


1: Slice defrosted roast open like a book by cutting through the middle lengthways but leaving one long side intact. Score back and front with a sharp knife to allow marinade to penetrate. Alternatively, cut defrosted roast into 6 cm thick steaks, and score on both sides. See notes.

2: Whisk together all of the marinade ingredients, pour into a Ziploc bag or large dish, add the meat and seal, then refrigerate for 24 to 36 hours.

3: Allow meat to come to room temperature, remove from the marinade, and cook open on a BBQ till meat is at your preferred level of doneness. Remember London Broil is meant to be slightly pink inside.

4: Cut into strips or slices to serve.



COOK'S NOTES: London Broil in the United States is not anywhere near as thick as local versions and this is why cutting open lengthways and opening up like a book is advisable. It is meant to cook on high heat for a short period - hence the name broil - and does not cook for a long time on low heat like brisket. Feel free to cut into 6 cm thick steaks for a best value BBQ with a difference. Some customers report that they marinate London Broil, pat dry, and brown well on all sides in a pot. Then cook covered, turning occasionally, at 180 C for approximately 1 to 1 1/2 hours or till soft. This is not the broiling method recommended but works effectively too. Red wine vinegar can replace balsamic and Dijon mustard can replace ginger.