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STEAK: London Broil

Main Courses

Recipe compliments of Dianne Horst, Crescent Olive Team Member since April 2016!

London Broil is not a cut of beef, but a cooking method. So, choose your favorite cut, and enjoy Dianne's marinade.


  • 3/4 cup Tuscan Herb Olive Oil
  • 1/4 cup Neapolitan Herb Balsamic
  • 4 tablespoons lemon juice
  • 2 tablespoons Worcestershire
  • 4 tablespoons soy sauce
  • 2 tablespoons Dijon mustard or dried mustard
  • 3/4 tablespoons garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons dried parsley


  1. Combine all ingredients in small mixing bowl to create marinade.
  2. Place cut of beef and marinade in large (gallon size) zip lock bag and seal.
  3. Place in refrigerator; marinate 12-24 hours or overnight; turn over at least once.
  4. Grill* and enjoy! It will be tender and sumptuous!

*Preheat a grill and on an oiled rack set about 4 inches over gloving coals, grill the meat, turning once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees on a meat thermometer for medium-rate meat. (Alternatively, meat may be broiled.)