Alice McGinty's London Broil

Lynnda Cloutier


This one is from the 1960's. (Didn't even know they had London broil then!) The marinade uses gin and brown sugar and frankly, I think this recipe will go down in history as one of the best. The meat can be either broiled or grilled. source unknown


★★★★★ 1 vote


  • ·
    1 1/2 to 2 lbs. flank stead, 1 inch thick
  • ·
    1/2 cup extra virgin olive oil
  • ·
    3 cloves garlic, smashed and peeled
  • ·
    3/4 cup firmly packed brown sugar
  • ·
    1/2 cup red wine vinegar
  • ·
    juice of 2 lemons
  • ·
    1/3 cup soy sauce
  • ·
    3 tbsp. gin
  • ·
    1 tsp. coaresly ground black pepper

How to Make Alice McGinty's London Broil


  1. Rinse steak under running water, pat dry with paper towels and set aside.
  2. To make marinade, mix olive oil, garlic, brown sugar, wine vinegar, lemon juice, soy sauce, gin, and black pepper in a large nonreactive stainless steel or glass bowl. Put steak in heavy duty plastic bag, add marinade and close securely.Put sealed bag in nonreactive glass dish in refrigerator for 8 hours or overnight. Shake and turn bag at least three times while steak is marinating.
  3. Set oven rack 6 inches from broiler. Set oven temperature to broil. Line metal baking pan with foil. If using an outdoor grill, follow manufacture's instructions for heating.
  4. Remove steak from plastic bag and place on prepared pan or grill. Brush steak on both sides with marinade and discard marinade. Broil or grill for 4 minutes on each side for medium rare. Remove steak from oven or grill and allow to rest 10 to 15 minutes. Carve against the grain into thin slices and serve.Cover leftovers with plastic wrap and store in refrigerator.
  5. London Broil should not be cooked to well done. it will be too dry. Carving against the grain means carving on the diagonal. London Broil does not refer to a cut of beef. it refers to a method of cooling. (Didn't know that either). Serves 4

Printable Recipe Card

About Alice McGinty's London Broil

Course/Dish: Beef

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