How to Cook A London Broil

By Sarah Sandori

A London broil is a great way to cook steak. Note that I said a “way to cook.” In other words, it’s a method, not a specific cut of meat. This distinction has confused many a novice cook.

Adding to the confusion, some butchers will call a cut of meat “London broil.” Usually, though, the cut of beef used for a London broil is flank steak, although other cuts, notably top round steak, may be substituted.

Flank steak is naturally tough, so you need to tenderize it (by pounding with a mallet) or marinate it, or both, before cooking with it. To turn it into a proper London broil, you … broil it. Makes sense, right? But not so fast … you can also grill it and still call it a London broil.

Here are two recipes, one for broiled London broil, and the other for grilled London broil.

London Broil (Broiled)

Ingredients

<>1 beef flank steak (1 to 2 pounds)

<>1/3 cup Italian salad dressing

<>2 tablespoons red wine or red wine vinegar

1 clove garlic, minced

2 tablespoons cooking oil

Directions

1. Combine salad dressing, wine or wine vinegar, garlic and cooking oil in a bowl to make a marinade.

2. Make several shallow cuts on both sides of the steak. Place the meat in a baking dish.

3. Brush the steak with the marinade; be sure to coat both sides. Cover pan with plastic wrap. Place in refrigerator and let marinate for 1 hour.

4. Remove from refrigerator. Pour off excess marinade.

5. Preheat oven broiler. Place pan with steak approximately 3 inches from top heat. Cook 5 to 8 minutes per side (to medium doneness).

6. Cut steak into slices and serve.

London Broil (Grilled)

Ingredients

3/4 cup cooking oil

3 tablespoons lemon juice

2 tablespoons red wine or red wine vinegar

2 tablespoons soy or Worcestershire sauce

1 clove garlic, minced

1 teaspoon salt

1 tablespoon coarsely ground black pepper

1 tablespoon parsley flakes

1 flank steak (1 to 2 pounds)

Directions

1. Combine all ingredients except the meat in a bowl to make your marinade.

2. Make several shallow cuts on both sides of the steak and place in a baking dish. Try for a cross-hatching effect with several overlapping, diagonal cuts.

3. Brush steak with marinade, making sure to coat both sides. Cover pan with plastic wrap, place in refrigerator and let marinate for at least 1 hour.

4. Grill steak over hot charcoal or other high heat for 5 to 8 minutes per side, depending on the degree of doneness desired. Baste with leftover marinade if you wish.

5. Remove steak from grill, slice into thin strips, and serve.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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