The Tailgater's Handbook Recipe for London Broil

London Broil on the grill

Game Day London Broil
by Christian Cali, Tar Heel Fan


5 to 6 lbs. London Broil
1 Cup soy sauce
3 cups Teriyaki sauce
4 to 5 celery sticks
1/4 Onion
2 carrots
4 garlic cloves
2-3 Tablespoons Adobo seasoning
2-3 Tablespoons garlic salt
2-3 Tablespoons Worchester Sauce
1/4 cup Italian or Caesar Salad Dressing
Make five 1" deep cuts to each side of the meat.  Place the meat and all the above marinade ingredients in a one gallon plastic resealable freezer bag for two days prior to the game.   You don't have to use all the above ingredients - make it the way you like it, but make sure you use enough Soy and Teriyaki sauces. Zip up the bag, mix everything around, then refrigerate.  Turn the bag over every six to eight hours to ensure that all sides of the meat become saturated.
Flip the meat while grilling in order to prevent the marinated meat from burning.  Cook the meat to your taste.
Serve sliced on hearty bread or rolls with Monterey Jack cheese or straight up with the right Memphis style BBQ sauce.  Compliment with potato salad, slaw, beans etc.

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