London Broil
Although it takes a bit of planning ahead, this is a great Sunday dinner option because it doesn't take a lot of work or effort.
London Broil
1 to 2 pound beef flank steak
1/4 to 1/3 cup vegetable oil
1 to 2 teaspoons vinegar
1 to 2 cloves garlic, minced
Score steak on both sides. Place meat in a plastic bag and set in a bowl. Combine oil, vinegar and garlic; pour over meat. Close bag and let stand at room temperature 2 to 3 hours, turning several times. Remove meat from marinade and place on rack in broiler pan. Broil 3 inches from heat 4-5 minutes. Sprinkle with salt and pepper and turn. Broil 4-5 more minutes for medium rare. Season to taste with salt and pepper. Carve in very thin slices diagonally across the grain.
April 2018 - We tried this with a couple of things added to the marinade, and it was quite delicious. In fact, Wayne said it would be a great option for when he feels like steak, but shouldn't be choosing to have a 14 oz. ribeye!
1/4 cup olive oil
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon freshly ground pepper.
I marinated the flank steak in the fridge over night, then moved it to the counter after church for an hour or so while I peeled and mashed potatoes. Then I broiled it. Grilling would work as well. Note also that 4 minutes on the first side is plenty. Then 3-4 minutes on the second side. 140° is medium rare.
London Broil
1 to 2 pound beef flank steak
1/4 to 1/3 cup vegetable oil
1 to 2 teaspoons vinegar
1 to 2 cloves garlic, minced
Score steak on both sides. Place meat in a plastic bag and set in a bowl. Combine oil, vinegar and garlic; pour over meat. Close bag and let stand at room temperature 2 to 3 hours, turning several times. Remove meat from marinade and place on rack in broiler pan. Broil 3 inches from heat 4-5 minutes. Sprinkle with salt and pepper and turn. Broil 4-5 more minutes for medium rare. Season to taste with salt and pepper. Carve in very thin slices diagonally across the grain.
April 2018 - We tried this with a couple of things added to the marinade, and it was quite delicious. In fact, Wayne said it would be a great option for when he feels like steak, but shouldn't be choosing to have a 14 oz. ribeye!
1/4 cup olive oil
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon freshly ground pepper.
I marinated the flank steak in the fridge over night, then moved it to the counter after church for an hour or so while I peeled and mashed potatoes. Then I broiled it. Grilling would work as well. Note also that 4 minutes on the first side is plenty. Then 3-4 minutes on the second side. 140° is medium rare.
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