London Broil

London Broil

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Every butcher I have ever used calls a different cut of meat-London Broil. In general, it is a long flat piece of meat that can be seasoned and cooked quickly. I like to keep a few in my freezer for last minute dinner guests. I find each piece serves three people. Add a baked potato and salad and you’ve got an easy dinner. If I should have leftovers, I prefer to serve it at room temperature or cut up in a salad.

Note: This recipe is based on using a Minute Steak cut in two.

London Broil

By Gloria Kobrin Published: January 30, 2014

  • Yield:

  • 6 Servings
  • Cook time:

  • 15 mins


  • 2 Minute Steaks cut in two=London Broil
  • 1 Cup Marinade of your choice I like Chinese ones with lots of garlic, ginger, and soy sauce


  • 1 Broiling Pan


  1. Rinse steaks and place in any dish large enough to hold them with marinade. Pour marinade over steak and turn steak over once or twice to be sure all sides have been coated with it. Cover with plastic wrap and refrigerate several hours or overnight.
  2. Turn on broiler. Place steaks on broiler pan. Broil about 5 minutes on first side before turning steak over to the other side. Broil 5 minutes longer. Make a small incision in the steak to test If it is too rare, continue to broil steak five minutes at a time until you are satisfied. Remember- allow steak to rest uncovered until serving time. If you cover it, the steak will steam in the wrapping and become over cooked. Slice steak right before serving and pour pan juices over it.