Marinated London Broil

Remember the 70’s? Okay, I am certainly dating myself. But in the 70’s we ate a lot of beef. A lot. One dish my family used to eat all the time was my mom’s London Broil. It is the strangest concoction of ingredients, but I’m here to tell you- it is The best!

Serve the beef with tons of the marinade

I’m not certain where my mom found the recipe or if she just dreamed it up one night. Full Disclosure: My mother is the fabulous and always entertaining Marci Arthur, owner of truffles & trifles, a gourmet cooking school in Orlando that has been in business for over 30 years. Before my mom had her shop, she was the original “hostess with the mostess.” She was President of the Florida Symphony Orchestra, a founding member of the Mt. Dora Art Festival, served on the Florida Audubon Board, so much more. She used to have these incredible 70’s cocktail parties at our family home in Tangerine, Florida on Lake Beauclaire and folks would drive in from Orlando. She’d wear blue silk kaftans, hire bartenders to serve chic cocktails and have incredible food. My sister and I would watch the guests from our stairs and steal little sips of cocktails when no one was looking. I still picture her in the kitchen at the beach whipping up lime daiquiris for her and my aunties or stirring her incredible bolognese sauce all day. She was the kind of home cook that would drive an hour to shop at Gooding’s grocery store (back in the day) just to get the special ingredients she could not find in rural Lake county.

The center of the London Broil tends to stay rare. Folks who like it more cooked can enjoy the ends.

My mom used to make this London Broil all the time. I made it so much for my husband when we were first married, we have taken a 20 year break from it. But recently, I thought, “Hey, I bet Hunky Hubbie would really go for a London Broil.” I tend to make lots and lots of chicken as my blog reveals.

Another recipe where I bet you have everything in your pantry.

The only thing I have changed is I recall mom using bottled lemon juice. I’m using fresh. I also add a large shallot and a dash or two of Worcestershire sauce. You can whip up the marinade in the morning, pop the whole thing in the fridge, bake it up while the kids are doing their homework and have a fantastic family supper. Or serve it a the Firm Dinner Party with a great Bordeaux, chocolate soufflé’s and I promise you, the boss will give you that promotion. Impress your mother-in-law. Impress your spouse. Impress your dog with a piece of the leftovers. And as always- Enjoy!

Soy sauce for tang
Loads of onions and garlic

Marci's London Broil

  • 3 lb London Broil

  • 1/2 cup fresh Lemon Juice

  • 1/2 cup soy sauce

  • 4 garlic cloves, peeled

  • 1 large shallot, peeled

  • 1 tsp fresh pepper

  • 1 TBSP Worcestershire sauce

  • 1 large yellow onion, peeled

  • 2 cups vegetable oil

Fresh lemon juice

Method- Prep 10 minutes. Baking- 3-40 minutes

  • In a blender, combine lemon juice, soy sauce, oil, garlic, onion, shallot, pepper and Worcestershire sauce. Blend until smooth and frothy- it will look like a frappuccino.
  • Pour a thin layer of the marinade in a glass baking dish. Top with beef. Pour remaining marinade over the top, cover and chill in fridge for two hours or up 8 hours. I’ve left it overnight and it fantastic.
  • Bake at 350 degrees for 30 minutes for medium rare. Let rest before slicing. Beef will continue to cook. Slice on a diagonal to serve. Serve with the marinade.
My eyes! The onions are pungent!
I added shallots- cause I’ve got to be me….
You want it to look like an Arby’s Mocha milkshake
Pour a thin layer on the bottom of your pan
Beef- it’s what’s for dinner
Cover and pop in the fridge for the day
Baked potatoes, green salad, crusty bread…Call me fed!
This dinner is for a crowd….

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  1. You actually make it seem so easy with your presentation but I find this topic to be really something which I think I would never understand. It seems too complex and extremely broad for me. I’m looking forward for your next post, I will try to get the hang of it!

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