We like to serve this with rice and a vegetable. I LOVE, LOVE, LOVE this recipe. The original called for 1 cup of oil, but we decided that was way too much. It really is sooo flavorful, and for those who don't do wine, you could sub some beef broth. I bought this cookbook about the time my husband and I got married (over 20 years ago), and this has been one of our favorite recipes out of it .
2 lblondon broil
1/2 cvegetable oil
1 cred wine (or beef broth)
4 Tbspsoy sauce
2scallions chopped (white and greens)
2-3 clovecrushed garlic
1/4 tspblack pepper
How to Make London Broil
- Put everything into a large zipper bag, squeezing all the air out and allow to marinade for at least 4 hours or over night.
- Pour everything into a 9x13 baking dish and broil for about 5-7 minutes each side depending on how rare or well done you like your meat.
- Let the meat rest for 5-10 minutes before slicing. Spoon the juice over the rice and enjoy.