How to Cook A London Broil

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 exact cut of meat. This dissimilarity 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.

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Flank steak is plainly 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 allowable London broil, you ... Broil it. Makes sense, right? But not so fast ... You can also grill it and still call it a London broil.

How to Cook A London Broil

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

2. Make some 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. Take off 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. Join all ingredients except the meat in a bowl to make your marinade.

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

3. Brush steak with marinade, manufacture 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. Take off steak from grill, slice into thin strips, and serve.

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