London Broil

London Broil

School is in!  Can I get an a-men?

I no longer have the challenge of filling my tween daughter’s schedule so she’s not booooooooorrred.  I would love to have some of her boring moments to do absolutely nothing.  This will be one of those things I can say “I told you so” someday, like naps.  Ah, naps….

Over the summer I kept trying to bring up topics that might actually teach her something, like current events or actual real-life ways we use math (since she’s convinced she’ll never go beyond 1+1=2 as an adult).  I’ve gotten pretty skilled at casually slipping something educational into a conversation before she even had time to realize what I was doing.

I even attempted to secretly throw in a little science when talking about cooking to make sure her brain doesn’t fully rot from her 24/7 ipod playing.   Of course, according to her, she wasn’t allowed to learn in the summer.  But that didn’t stop me from trying.

I’m trying to teach her, over time, that all the lessons she learns in school are applicable in real life.  Take this piece of top round.  Did you know marinating a piece of meat not only injects flavor, it also tenderizes certain tough cuts so they are more palatable to eat?  And the best type of marinade to use on tough cuts is something acidic, such as citrus or vinegar.  The acidity actually breaks down the protein fibers so we’re not left chewing incessantly until finally spitting it into a napkin (not that that ever happened to me as a kid or anything….)

The top round (what we use for the London Broil) is not one of the cheap cuts of meat just ’cause.  It’s cheap because it’s tough.  But by marinating it red wine (or red wine vinegar), apple cider vinegar and lemon juice, you can serve a meal that’s better for the budget and easier on the digestion.

Another quick tip: if you leave meat to marinate too long you’ll make it soggy, kind of like your fingers and toes after swimming all day.  This is a great meal to make ahead in the morning for it to be ready by dinner but I wouldn’t leave it in overnight until dinner or it will marinate too long.


London Broil
Author: Christine @ Refined Tastes
Prep time: 6 hours
Cook time: 15 mins
Total time: 6 hours 15 mins
Serves: 6-8
Adapted from the book, “Against All Grain” by Danielle Walker, Victory Belt Publishing, 2013
  • 1/4 cup red wine or red wine vinegar
  • 4 cloves of garlic, finely minced
  • 1 Tbs soy sauce
  • 1 Tbs apple cider vinegar
  • 1 Tbs whole-grain mustard
  • 1 Tbs lemon juice
  • 1 tsp chopped thyme
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 pounds top round or “london broil”
  1. Place all ingredients in a shallow dish and mix well. Score the meat in a diamond pattern on both sides about 1/8-inch deep. Place the meat in the marinade and turn over once, making sure it’s covered on both sides. Place in the refrigerator to marinate 6 hours while you’re off having fun.
  2. Come back for dinner and position an oven rack at the top of the oven or high enough to keep meat 4 inches from the heating element. Preheat the broiler for 500 degrees. Pull the meat out of the refrigerator and let rest in room temperature for 30 mins.
  3. Broil the meat for 5 to 7 minutes on each side. Let stand 10 minutes before slicing diagonally against the grain.





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