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Brachs in Queens, one of the first kosher superstores in the Tristate area, was renowned for its takeout and especially for its London broil. I am pleased to be able to share this recipe with you, contributed by Mr. Brach’s daughter, Elana.
1 and 1/2 to 2 pounds (680–900 grams) London broil
4 tablespoons olive oil
4 tablespoons Gefen Soy Sauce
4 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Dijon mustard
6 tablespoons brown sugar
4 cloves garlic, crushed
Combine all marinade ingredients in a large ziplock bag.
Rinse meat and pat dry. Place in the bag with marinade. Seal bag and toss to completely coat. Allow to marinate for at least 30 minutes, or up to overnight.
Preheat broiler to high.
Place meat in a nine- by 13-inch (20- by 30-centimeter) baking pan. Broil for five to seven minutes on each side. When it’s ready, it will be slightly charred on the outside and have a soft bounce when touched. If you prefer it more well-done, broil for another few minutes.
Photography: Moishe Wulliger Styling: Renee Muller
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So good! Rivky Kleiman’s recipes never disappoint!
We loved the flavor!
Don’t love the london broil cut of meat. Wondering if I could use the sauce on something else
yes, you can definitely use this sauce on almost any piece of meat!
it was fine – nothing special – savory, not sweet
also yummy on chicken, pour on, cover & bake