Martha Stewart's London Broil
Martha Stewart’s London Broil

Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias. We found that a serrated knife works best.


• 1 cup cola

• 1/4 cup red-wine vinegar

• 1/2 small white onion, grated

• 1 1/2 tablespoons garlic, chopped (from 3 garlic cloves)

• Coarse salt and freshly ground pepper

• 1/4 cup safflower oil, plus more for grill

• 1 London broil (5 to 6 pounds; 2 1/2 inches thick)



Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.


Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.


Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.

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