London Broil

Name: London Broil
Prep time: 30 min
Total time: 570 min
Ingredients: 1 cup cola; 0.25 cup red-wine vinegar; 0.5 small white onion, grated; 1.5 tablespoons garlic, chopped (from 3 garlic cloves); Coarse salt and freshly ground pepper; 0.25 cup safflower oil, plus more for grill; 1 London broil (5 to 6 pounds; 2 ½ inches thick)

3.0

(43)

By

Martha Stewart Editors

Updated on January 6, 2023

Prep Time:

30 mins

Total Time:

9 hrs 30 mins

Servings:

10

Try our easy recipe for cooking a tender London broil. Though its name might suggest broiling, we prefer to grill this big steak—after it has marinated for an hour in a tangy mixture of cola, red-wine vinegar, onion, and garlic. Be sure to let the meat rest when it comes off the heat to allow the juices to redistribute. Using a serrated knife, slice it thinly against the grain on a slight bias to serve beef that’s juicy, not tough.

Ingredients

1 cup cola
¼ cup red-wine vinegar
½ small white onion, grated
1 ½ tablespoons garlic, chopped (from 3 garlic cloves)
Coarse salt and freshly ground pepper
¼ cup safflower oil, plus more for grill
1 London broil (5 to 6 pounds; 2 ½ inches thick)

Directions

Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.
Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.
Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.