Inspired loosely by the flavors of shaking beef—the tangy, slightly sweet Vietnamese stir-fry—this London broil gets lots of flavor from a mixture of soy, sesame, ginger and garlic that's rubbed into little slits cut into the meat before cooking. Top round, which is typically a tough cut of meat, is best served rare or medium-rare and sliced super-thin. The vibrant onion and cucumber salad is the perfect accompaniment to the sliced beef. Unlike many recipes for London broil, this version doesn't require marinating the beef, but you can certainly coat it in the marinade and refrigerate it for few hours before broiling it.
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Author
Justin Chapple | 2020-12-31
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