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Dinner for 7

Grilled London Broil

$18.04for 418 minServes 7

London broil grills with a tangy ketchup, mustard, soy, and garlic coating until tender and safely cooked.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Beef chuck roast, 4 lb$6.99/lb typical4 lb$27.96Typical price
Fresh ginger, a little$0.40/oz typicala little$0.03Typical price
Garlic, 0.25$0.75 each typical0.25$0.22Typical price
Total for the servings shown$31.57

Swaps

  • Swap beef chuck roast for pork roastabout $4.50/lb less at typical prices

Pantry staples you likely have

Mustard, mayo, ketchupVinegarCooking spray, shortening, ghee, coconut and sesame oilSoy sauceAsian sauces and pastesRelish, dressings, steak sauceHoney or maple syrupSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blends

Not included in the cost.

  • 18 minstart to table
  • Easydifficulty
  • 7servings as written
  • $$$typical cost tier

AmericanDairy-freeHigh-proteinFamilyDinnersGrillSummer grillingSummer

Typical price

$4.51 per serving$18.04 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 4 lb london broil beef
  • 1/2 cup ketchup
  • 1/3 cup vinegar
  • 1/4 cup oil
  • 3 tbsp mustard
  • 3 tbsp soy sauce
  • 3 tbsp worcestershire sauce
  • 1 tbsp grated horseradish
  • 2 tbsp honey
  • 1 tsp grated ginger
  • 3 cloves garlic
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tbsp dried parsley flakes

Steps

  1. Whisk the ketchup, vinegar, oil, mustard, soy sauce, Worcestershire sauce, horseradish, honey, ginger, garlic, pepper, onion powder, and parsley.
  2. Brush the mixture over the London broil.
  3. Heat a grill to 450 F and grill the beef for 9 minutes on each side.
  4. Check that the thickest part reaches 145 F, then slice the beef thinly across the grain.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.

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