Purim is next week, and one of the four mitzvahs of the day is to have a festive meal. No need to go all-out for a brisket. London broil, when prepared correctly, also goes over well.

London broil must be cooked medium-rare, medium at the very most. Any more than that and it is tough and chewy. If you only like your meat well done, choose a different cut. It's hard to tell from the pictures, but the meat must be pink inside (the sauce has made it look darker than it was).

You can eat this warm, fresh from the oven. It is also good cold and mixed into a salad.


  • 1 piece London broil (1-2 lbs.)
  • 2 tbsp. olive oil
  • ¼ cup fresh orange juice (juice from approximately half an orange)
  • 3 tbsp. soy sauce
  • 2 tbsp. honey
  • ½ tsp. oregano
  • ½ tsp. paprika
  • 2 cloves garlic, crushed


  1. Whisk all dressing ingredients together in a bowl.
  2. Place the meat in a zip-top bag and pour in the dressing. Seal and refrigerate for at least 1 hour, ideally longer.
  3. Transfer the meat with the marinade to a baking pan. Broil for 8 minutes on each side. Do not overcook. If you don't have broil on your oven, cook at 450-500F. London broil must be pink on the inside to be tender. If it is cooked too long it will be tough and chewy. If you only like meat cooked well done, choose a different a cut.
  4. Remove from oven and rest 10-15 minutes before slicing thinly against the grain.