Grilled London Broil
15 comments
Appears in Cook's Country August/September 2012
If recipes produce a nice char on the outside, they typically produce overcooked gray bands of meat on the inside. We wanted to do better.
WHY THIS RECIPE WORKS
London broil used to be a catchall term for inexpensive cuts of meat. Today, it’s usually a top round that’s marinated and quickly grilled. A savory marinade of garlic, herbs, ketchup, vinegar, and soy sauce soaks into the meat as it comes ...
