# London Broil Marinade **URL:** \ **Category:** Cafe Society\ **Created:** [November 13, 2013, 5:05pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832 "2013-11-13T17:05:56Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![llcoolbj77](https://avatars.discourse-cdn.com/v4/letter/l/eb9ed0/32.png) [@llcoolbj77](https://boards.straightdope.com/u/llcoolbj77)\ **Post date:** [November 13, 2013, 5:05pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/1 "2013-11-13T17:05:56Z")
Hey Teeming Masses… Please share your favorite marinade recipes. I will sear the LB in the cast iron skillet, then finish in the oven. Thin sliced, against the grain. Served with horseradish/sour cream sauce, mashed pots and steamed broccoli. But my marinades always suck. HELP! ---
**Author:** ![puddleglum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puddleglum/32/137_2.png) [@puddleglum](https://boards.straightdope.com/u/puddleglum)\ **Post date:** [November 13, 2013, 6:17pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/2 "2013-11-13T18:17:56Z")
Equal parts soy sauce, sugar, and vegetable oil. Then garlic, black pepper, paprika, and tomato paste. ---
**Author:** ![llcoolbj77](https://avatars.discourse-cdn.com/v4/letter/l/eb9ed0/32.png) [@llcoolbj77](https://boards.straightdope.com/u/llcoolbj77)\ **Post date:** [November 13, 2013, 6:26pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/3 "2013-11-13T18:26:46Z")
> [@puddleglum](#): > > Equal parts soy sauce, sugar, and vegetable oil. Then garlic, black pepper, paprika, and tomato paste. Do you need to pat the meat dry before searing? Does the tomato paste burn? ---
**Author:** ![Dallas\_Jones](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dallas_jones/32/3277_2.png) [@Dallas\_Jones](https://boards.straightdope.com/u/Dallas_Jones)\ **Post date:** [November 13, 2013, 6:51pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/4 "2013-11-13T18:51:47Z")
Yoshida’s original. Should be available in most major stores near you. > **[Mr Yoshida's ® Marinade & Cooking Sauces](https://www.mryoshidas.com/)** > > Mr. Yoshida’s Asian Marinades and Cooking Sauces make it easy to infuse Asian flavors into your everyday meals. With bold varieties including Original Gourmet, Hawaiian Sweet & Sour, and Ginger & Garlic, Mr. Yoshida’s is perfect for... ---
**Author:** ![Casey1505](https://avatars.discourse-cdn.com/v4/letter/c/dc4da7/32.png) [@Casey1505](https://boards.straightdope.com/u/Casey1505)\ **Post date:** [November 13, 2013, 7:02pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/5 "2013-11-13T19:02:59Z")
[State Fair Spiedie Sauce](http://www.amazon.com/Salamida-Original-State-Spiedie-Marinade/dp/B002JVDS5C). I’ve gotten away with regular Italian dressing. I’ve also only grilled a London Broil. ---
**Author:** ![puddleglum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puddleglum/32/137_2.png) [@puddleglum](https://boards.straightdope.com/u/puddleglum)\ **Post date:** [November 13, 2013, 7:20pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/6 "2013-11-13T19:20:03Z")
> [@llcoolbj77](#): > > Do you need to pat the meat dry before searing? Does the tomato paste burn? I have only grilled, but I have never had a problem with the tomato paste burning. I only use one tablespoon and I don’t think that is enough to burn. ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [November 13, 2013, 7:27pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/7 "2013-11-13T19:27:15Z")
I add old coffee to many marinades. Could be confirmation bias, but it seems to tenderize well. ---
**Author:** ![WordMan](https://avatars.discourse-cdn.com/v4/letter/w/e8c25b/32.png) [@WordMan](https://boards.straightdope.com/u/WordMan)\ **Post date:** [November 13, 2013, 7:32pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/8 "2013-11-13T19:32:41Z")
Worcestershire sauce - half a cup or so - with minced garlic, black pepper, oregano, and whatever else strikes me. Put into a Ziploc bag up 24 hours ahead. Easy and tasty. Oh, and I grill - try to leave it strongly pinkish/red in the middle, then rest for 10 min, covered. Hope this helps. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [November 13, 2013, 7:39pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/9 "2013-11-13T19:39:31Z")
I have yet to need a marinade on an LB. However, I do have some recommendations about prep and cooking. About an hour before cooking time, salt the slab(s) liberally with kosher salt. Bag in a gallon ziplock bag or similar, make sure it’s tight. Put in a sink of warm water and leave it there until the meat and water reach equilibrium, around 70 degrees. Then broil or grill as hot as you oven or grill can go. Be sure to allow the slabs to rest before carving. The salting replaces nearly everything a basic marinade does, and bringing the slap to room temperature before cooking ensures a faster through-cook without the overcooked gray band. ---
**Author:** ![llcoolbj77](https://avatars.discourse-cdn.com/v4/letter/l/eb9ed0/32.png) [@llcoolbj77](https://boards.straightdope.com/u/llcoolbj77)\ **Post date:** [November 13, 2013, 9:32pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/10 "2013-11-13T21:32:25Z")
> [@Amateur\_Barbarian](#): > > I have yet to need a marinade on an LB. However, I do have some recommendations about prep and cooking. About an hour before cooking time, salt the slab(s) liberally with kosher salt. Bag in a gallon ziplock bag or similar, make sure it’s tight. Put in a sink of warm water and leave it there until the meat and water reach equilibrium, around 70 degrees. Then broil or grill as hot as you oven or grill can go. Be sure to allow the slabs to rest before carving. > > The salting replaces nearly everything a basic marinade does, and bringing the slap to room temperature before cooking ensures a faster through-cook without the overcooked gray band. This is a great idea. I will do the water bath while I’m prepping all the other ingredients for dinner. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [November 13, 2013, 9:44pm UTC](https://boards.straightdope.com/t/london-broil-marinade/673832/11 "2013-11-13T21:44:02Z")
> [@llcoolbj77](#): > > This is a great idea. I will do the water bath while I’m prepping all the other ingredients for dinner. Credit due to Cook’s/ATK. Most thick beef will cook much better if it’s not put in the oven with a fridge-temp center. Bring it all up to some consistent temp around 60-70 and you will be much more even and predictable cooking.