Wynnewood London Broil



My parents were making this recipe for London Broil long before I was born.  The debate continues between them over who gets credit for creating this recipe, but as the story goes, they purchased a bottle of marinade at an Oak Hills Garden Club function.  They loved it so much, they decided to recreate it when their supply ran out.  This is the fruit of their labor, and my God, it’s good.


2-3 lbs top round steak (often marked in grocery stores as London Broil), about 1 1/2 inches thick

The zest (in 1-inch wide ribbons) and juice of 1 lemon

1 cup dry red wine

1/4 cup olive oil

1 tsp Black peppercorns

1 medium yellow onion, peeled and thinly sliced

3 sprigs rosemary

1 tsp kosher salt


1. Combine all the ingredients in a gallon-sized plastic zip-top bag.  Allow the meat to sit in the marinade 12-24 hours.   The longer it sits, the more flavorful it will be.

2. Pat the meat dry with paper towels, then place it on an oiled grill over high heat for 5-10 minutes per side, depending on the thickness of the meat and how rare you like it.

3. Once removed from the grill, allow the meat to rest on the cutting board for 10 minutes.

4. Thinly slice the meat across the grain and serve.

Serves 4-6


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