London Broil

Ingredients:

1 beef Flank Steak (about 1-2 pounds)
Coarse ground black pepper

Balsamic Marinade:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon basil, chopped
1 1/2 teaspoons Maille, coarse ground mustard
1 clove garlic, minced
1/2 teaspoon brown sugar

Directions:

Combine marinade ingredients in small bowl. Place beef steak and marinade in plastic food storage bag, turn to coat. Close bag securely and marinate in refrigerator at least 6 hours or overnight, flip bag over, occasionally.
Remove steak from marinade; discard marinade. Broil (or grill) 12-15-20 minutes (med rare-med-med well), turning occasionally.
Sprinkle with coarse black pepper and carve crosswise into thin slices

8 thoughts on “London Broil

  1. Last time I had London Broil, I pressure cooked it because I wasn’t sure whether it would be tough if baked. I’m not a griller, so can this be baked vs. broiled? I always think that it would be burned outside, but not cooked inside. I am a medium-well beef eater, with a tendency to go well done.

    Liked by 1 person

    1. Good Morning, Karina!
      My husband is the same way. It took me years of convincing that pork chops weren’t supposed to be crisp as bacon; and for me to find a way to cook beef that is juicy, tender and well-done. The trick with most all meats is pre-heat a frying pan over med-high heat, drizzle it with canola oil, then quickly sear the meat on all sides, until well browned. (use oven mitts & stand back because it will sizzle and pop) That seals in the juices. Next, place your seared London Broil in the middle of a large piece of heavy duty aluminum foil (big enough to completely encase the London Broil and seal it). Deglaze the frying pan with a little red wine or water and pour it over the London Broil in the foil. Tightly seal the foil, giving a little “air space” at the top.
      Bake in a pre-heated 325F oven for about 40 minutes to one hour for your average size London Broil cuts. Take out of the foil and put under the broiler, if desired, just enough to crust the meat again.
      To serve: diagonally cut slices against the grain after the meat has “rested” for 15 minutes.

      Liked by 1 person

  2. I haven’t had London broil roast in a long time.. I like the idea of basalmic vinegar marinate 🙄
    I’ve done it with Dad’s Hawaiian teriyaki marinate and love it.. I wonder how the basalmic marinate would be, marinating thin slices then grilling them on skewers, like he did with the teriyaki..

    Like

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