I love grilling, and it’s a “skill” that takes years to acquire and even more to master (and I still haven’t “mastered” it). Each grill is different and heat up differently, so it’s a matter of trial and error to get good at it.
Here’s one of my favorite all time recipes for a cheap cut of meat which ends up tasting fantastic. It’s a London Broil marinade that I came across years and years ago in the Bismarck Tribune which means I’ve been doing it since about 1978. It’s pungent and incredibly flavorful. I like to keep about a half cup of it aside as a dipping sauce and use the rest as a marinade.
Give it a try and let me know what you think.
Recipe: Grilled London Broil with Mustard, Ginger, Brown Sugar Marinade
Summary: A flavorful, pungent marinade makes this grilled London Broil tender and incredibly tasty.
Ingredients
- 1/2 cup Worcestershire Sauce
- 1/3 cup Soy Sauce
- 3 tblspn Mustard
- 2 tblspn Brown Sugar
- 2 tsp Ground ginger
- 1 tsp Garlic powder
- 1 tsp Cumin
- 1 tsp Onion powder
- Couple of good shakes Tabasco Sauce
- 2 ½-3 lb “London Broil” 1 ½”-2” thick (Bottom Round)
- or 1 ½”-2” thick sirloin steak
Instructions
- Get all your ingredients out and a medium bowl. Dump everything into the bowl
and stir well. This should be pungent and be thicker than water but not like a syrup. - Put the meat into a “non-reactive” container (or a large freezer bag if it fits), cover with the marinade and let the meat “soak” for at least 4 hours—overnight if you can or all day. If the marinade needs a bit of thickening, add more mustard
or brown sugar. The color should be “muddy” because of the mustard not dark brown like the Worcestershire and soy. - Stoke your grill up to high heat after you’ve marinated the London Broil. Sear it on the grill (high heat about 4 min. per side) then turn the grill down and let it cook for a while on a
The marinade has absorbed about 1/4 inch deep all around the London Broil!
cooler area of the grill. Flip the meat about every 3-4 minutes and baste it every turn.
- At 1 ½ inches thick total cook time will be about 12-14 minutes for medium rare and 14-16 minutes for medium. It’ll be “chewy” because it’s bottom round but it’s super tasty.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (General)
My rating 5 stars: ★★★★★ 1 review(s)
The good thing about the “London Broil” or bottom round cut is that it’s inexpensive. I used to be able to buy it consistently for $1.99 a pound and now feel lucky when I can get it for $2.80 a pound. But it will feed the family and give you leftovers for some terrific sandwiches or fried rice. I like to keep at least one or two of these in the freezer to either put on the grill or to put in the slow cooker to make “Roast Beast” or shredded beef.
This is cooked medium. Let the meat "rest" for about 10 minutes before serving!
The Cheap Bastid Test: The meat cost me about $9 at $2.80 a pound and I keep all the ingredients for the marinade in my pantry or fridge. Add some baked potatoes and some baked beans and you’ve got a really good dinner for 4 for about $2.50 per person.
That’s the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful!
