{"id":768,"date":"2009-08-25T08:38:12","date_gmt":"2009-08-25T08:38:12","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=768"},"modified":"2009-08-25T08:38:12","modified_gmt":"2009-08-25T08:38:12","slug":"filipino-style-london-broil-marinade-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2009\/08\/filipino-style-london-broil-marinade-recipe\/","title":{"rendered":"Filipino-Style London Broil (Marinade Recipe)"},"content":{"rendered":"

\"filipino.jpg\"London Broil is the name given to top round in California. It’s a very lean, very tough cut of meat. I used to use it to make a tomato-sauce based stew, that cooks just for under an hour, and it was quite good for that. But I’ve always been weary about grilling it because of its toughness.
\nStill, the times are tough and, like everyone else, I want to save money. And London broil is ridiculously cheap right now – last week it was under $2 lb – so I wanted to cook it. I found this recipe<\/a> at epicurious.com which got raves. Alas, thinking back, given all the ingredients for the marinade, the final dish is not necessarily cheap, but other than the beef, I had everything else saved for the lemons.
\nIn any case, the meat was VERY yummy, I loved the tangy flavor given by the marinade. I’d use it with london broil again. The key is to marinade the meat OVERNIGHT, any less and it won’t get enough flavor.
\nNote that I’m writing the quantities needed to make HALF of the quantity that the original recipe makes – the original recipe says to keep half to serve as a sauce, but I found the sauce too tangy to go with either the beef or the couscous I served with it. I’d just skip it. The quantities below should be enough to marinate a 2lbs (or even bigger) chunk of meat. You can use flank, tri-tip or other similar cuts in addition to top round.
\nIngredients<\/i><\/p>\n