Rip’s Own Marinade for London Broil or Flank Steak

Preparation info
  • Makes about

    11/2 cups

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

My dad’s dear friend Peter Zacher claims to have met don the Beachcomber, originator of the tiki bar, on a beach in Hawaii and secured the famed restaurateur’s recipe for the ribs served at his eponymous bar-restaurant. He gave it to my father and called it peter’s own. My dad fussed with it some and made it his own. The sugar in the marinade gives the beef a flavorful charred crust; the soy balances the sweetness. It’s a great example of a marinade flavoring the exterior o