Would you (do you) marinate London broil? If you do,what ingredients do you use? Thanks?

I do marinate London broil. You marinade should contain some acid like lemon juice and/or vinegar or and/wine which is what really tenderized the meat. The cut of meat traditionally used for London Broil is flank steak, but butchers may label top round steak or roast as London broil. All of those cuts of beef can be bit tough so it is important to marinate them using some acid and these cuts of London broil should not be cooked beyond medium rare and must be sliced very thin. You can use sirloin or strip steak for London broil and those are quite tender cuts of beef which do not have to be marinated. If I am short of time I will marinate the meat in regular, not lite, bottled Italian dressing or Ginger Sesame Teriyaki dressing or marinade. Just be sure that the ingredients in your marinade contain some acid or you can add some lemon juice or vinegar.

This is my recipe for marinating flank steak.

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1 teaspoon Smoked Paprika

1/2 teaspoon ancho or chipotle chili powder

2/3 cup olive oil

1 London broil (1 1/2 - 2 1/2 pounds)

Combine all the ingredients and mix well. Pour the marinade into a gallon size Ziploc bag, add the steak and carefully seal the Ziploc bag, squeezing out as much air as possible. Be sure the bag is sealed tightly and refrigerate for 8 hours, turning occasionally. When ready to cook the London broil, pour off the marinade and pat dry, especially if broiling in the oven or panfrying.

When your London broil has cooked to your liking, remove it from the oven, pan or grill to a warm plate, tent with foil and let rest for 10-15 minutes. Slice very thinly across the grain.

I never do.

I just grill it like a steak.