Recipe(tried): London Broil

Flank steak is traditionally a tougher cut of meat. Marinating it will help tenderize it some. Although this recipe calls for top round, flank steak is also commonly used when making a London broil. Feel free to substitute! Good luck!


From Gourmet Magazine, 1996

GRILLED MARINATED LONDON BROIL

Can be prepared in 45 minutes or less but requires additional unattended time.

For marinade
5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey

a 1 1/2-pound top-round London broil (about 1 1/4 inches thick)

Accompaniment: sliced vine-ripened tomatoes

Make marinade:

Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.

In a heavy-duty sealable plastic bag combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.

Prepare grill.

Bring steak to room temperature (which should take about 1 hour) before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

Holding a knife at a 45 angle, cut steak across grain into thin slices and serve with tomatoes.

Serves 6