This quick-and-easy Thai Marinated London Broil recipe is going to become your new favorite!
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Everywhere I go, I keep hearing people talk about Passover recipes, but can I just say that I am not ready yet! I hate this time of year. Pesach is in a month but the grocery stores are already clearing the crackers, cookies and cereals off the shelves. Can’t we have another week or two of eating normally before we inflict the deprivation on ourselves?
Ok, I’ll get off of my soapbox now, but I am not ready to start posting pesach recipes yet. Nope. We’re going to discuss this fabulous london broil – it’s got soy sauce (which I guess you can actually replace with the imitation stuff for Pesach), but let me just tell you guys. This is about to become your new favorite meat recipe. Five minutes (or less) of prep time? You got it. Loads of flavor? Oh you bet. See what I mean? This recipe is amazing, and I can’t wait for you to all try it.
Don’t worry… Pesach recipes are coming soon.
Anyway, back to this recipe. You can serve it hot as a main dish, or cold, sliced and over salad. Either way, make it. You’ll thank me later.
- 2 Tablespoons lime juice
- ⅓ cup rice vinegar
- 1 Tablespoon sesame oil
- ¼ cup canola oil
- ¼ cup soy sauce
- 2 Tablespoons brown sugar
- 1 teaspoon garlic
- ½ teaspoon ground ginger
- 1 (approx 2 lb) london broil
- 2 scallions, thinly sliced (optional)
- Combine all ingredients except for the meat and scallions. Whisk to combine. Pour over the london broil.
- Cover and refrigerate for a few hours or overnight.
- If desired, sprinkle sliced scallions over the meat before broiling.
- Place the meat and marinade in a (9x13) pan. Broil on high for 7 minutes. Turn it over, then broil an additional 6-8 minutes, depending on the size of the meat and your desired level of done-ness.
- Let meat sit for about 5-8 minutes before slicing.
- To reheat: save the liquid after broiling the meat, and reheat in the same liquid. Careful not to overcook the meat.
Tools needed for this recipe:
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Thanks for stopping by! Make sure to come back soon for more delicious recipes! -Miriam
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Delicious !! I made it last shabbat and it was a hit
Quick and easy to make
Hmmmm. How do I keep this warm for Friday night meal? Don’t want it to dry out
Can’t wait to try this for Shabbos! Can you recommend a good meat cutting knife? Thanks!
I use a Santoku knife to cut meat. Here’s a good one: http://amzn.to/1NJkWSY
Also you said you could put the London broil on a salad but what dressing would you use with it? Don’t want to lose Thai flavor.
Want to make this for Shabbos. Does it reheat well?
Hi! I love London Broil and excited to try this recipe. How do you NOT burn the juice in the pan? I find broiling in the oven singes the outside of the meat (which I love!) but any sauce in the pan gets burnt and unusable for sauce. Any suggestions
It’s never been an issue when I made it. There’s plenty of sauce and it doesn’t burn!
I also had a bad experience with the sauce burning. It probably has to do with the distance of the meat to the broiler. Mine was too close and I had to move it down when it started burning.
Hi. How do I keep this warm for Friday night without it getting rubbery? Or will it be fine just sealed in a pan in the oven?
Hi! I’m about to make your Thai marinated London broil again. I have a 6-7 lb piece of meat I got for the holiday. Should I just triple the recipe? Is there a different way to cook it since it’s so big?
Assuming it’s not a london broil, you’ll have to completely change the cooking method. If you’re using a roast, I would recommend a few hours at a lower temperature.
It is a London broil- how would I cook it then?