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Sliced Steak

London Broil with Rosemary

Despite its fancy sounding name, this dish is easy to prepare and cooks in less than 30 minutes. The London broil cut is lean, so there is little fat or grizzle to contend with. You gotta like that. Pair with a green salad and some mini roasted potatoes and — voila! — instant dinner. The biggest time-consumer here is the wait time that is recommended between prep and cooking (3 hours to overnight).


2½ pounds London broil
½ cup olive oil
½ cup low-sodium soy sauce
¼ cup light brown sugar
3 Tbsp. coarsely chopped fresh rosemary
(or 1 Tbsp. dried rosemary)
1½ Tbsp. coarsely ground pepper
1 tsp. sea salt
6 cloves of garlic, minced


Put the meat in a seal-tight plastic bag. Combine the olive oil, soy sauce, brown sugar, rosemary, pepper, salt and garlic. Seal and toss to coat. Place the meat in the refrigerator for at least 3 hours; remove and let stand, at room temperature, for 30 minutes. Preheat the grill to medium-hot or set your oven to broil.

Remove the meat from the bag but save the marinade for basting. Grill or broil, basting liberally, for 10 minutes on each side (for medium-rare) or longer, depending on how you like it cooked.

Place the meat on a cutting board and let your masterpiece stand for 5 minutes. Cut against the grain into thin strips.



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