For several years, the secret to cooking London Broil eluded me. It always turned out tough and chewy and I was NOT happy! They were on sale this week and I was determined to find out how to cook them so they were tender and juicy. Who knew that the answer was to cook them quickly and serve them as a medium rare? I’ll be honest here….I am a rare, VERY rare beef eater. The beloved says to throw it on the plate while it is still moo-ing and I’m good to go. He isn’t exaggerating. One of my FAVORITE restaurants serves a beef carpaccio that is heavenly! 
WARNING: If rare/raw beef is not your thing, you may want to skip the photos 👀. If it doesn’t bother you, then this is definitely a recipe you will want to try.

2.5 pound (+/- a pound or two) London Broil
1 clove garlic, minced
3 tablespoons soy sauce
1/2 teaspoon hot sauce
1 tablespoon ketchup
1 tablespoon olive oil
1/2 teaspoon pepper
1/2 teaspoon oregano
Mix all the ingredients (except the meat) into a small bowl. Score the meat on both sides 1/4-1/2 inch deep. Pour the marinade over, rubbing into the meat and filling the scores. Wrap in aluminum foil and marinate for a minimum of 6 hours…overnight is the BEST! 


Preheat the grill to high heat. Place the meat on the grill and cook for 4-7 minutes per side or until desired doneness. Note: the more “well-done” you cook this cut of beef, the tougher it will be. 
This marinade made for wonderful flavors and was juicy and tender! What more could you ask for? 

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