Marinated London Broil

October 19, 2008

6-8 servings

  • 1/2 cup fresh lime or lemon juice
  • 3 tablespoons water
  • 2 tablespoons vegetable oil
  • 3 tablespoons minced scallions
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon salt
  • 2 pounds top round steak, 1 inch thick

  1. In a medium bowl, combine all the ingredients except the steak; mix until well blended.
  2. Place the steak in a large resealable bag and pour the marinade over it. Seal the bag and marinate at least 8 hours or overnight.
  3. When ready to cook, see the Top Round Steak Cooking Guidelines. Carve thinly, across the grain, into 1/4- to 1/8-inch-thick slices.

Top Round Steak Cooking Guidelines

Grill over medium coals, turning occasionally.

3/4" thick: Cook 8-9 minutes
1" thick: Cook 16-18 minutes
1-1/2" thick: Cook 25-28 minutes (grill covered)

Broil on rack in broiler pan in preheated broiler. Surface of 3/4- to 1-inch steaks should be 2-3" from heat; 2-4" for thicker steak. Turn once.

3/4" thick: Cook 12-13 minutes
1" thick: Cook 17-18 minutes
1-1/2" thick: Cook 27-29 minutes (grill covered)

Pan-Broil in preheated heavy, nonstick skillet over medium heat. Cook steak uncovered with no liquid added to pan, turning occasionally.

3/4" thick: Cook 11-12 minutes
1" thick: Cook 15-16 minutes

Recipe and information courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association and the Beef Checkoff. For more information, go to

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