Things You'll Need:
- One and a half (1.5) pound cut of flank steak
- Broiling pan
- Sherry vinegar
- Extra virgin olive oil
- Two (2) shallots
- Fresh garlic
- Brown sugar
- Kosher salt
- Fresh ground black pepper
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Step 1
London broil is a fantastic alternative to preparing a sirloin steak or fillet of beef. The cut of beef used for London broil is a flank steak cut, which comes from the belly of the cow, and is considerably cheaper than most other, more popular cuts. It is a well marbled cut, which means it will have a lot of flavor. The only potential drawback to this cut is that, if it is not prepared properly, it could be tough or chewy.
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Step 2
Start this recipe with a one and a half pound piece of flank steak. You can ask your butcher to trim some of the excess fat if you like, but remember: the leaner the steak, the less inherent flavor it will have. Score both sides of the meat liberally with a fork. Now it's time for the marinade.
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Step 3
A marinade that I like to use for this steak is very simple, but very flavorful. Combine 1 cup of extra virgin olive oil, 2 tablespoons of sherry vinegar, 2 medium sliced shallots, 3 crushed garlic cloves, and one 1 tablespoon of dark brown sugar. Stir together in a casserole dish until the sugar has dissolved, then place the meat in the dish. The marinade should come up about half way. Cover with plastic wrap and let sit in room temperature for three hours, turning once.
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Step 4
Turn on your oven to "broil." Take the steak out of the marinade, and pat off the excess with a paper towel. Season both sides with kosher salt and fresh cracked black pepper. Put the steak on the broiler pan (no need to heat the pan, the steak will cook fast in the broiler), and set the meat in the broiler. It should be around three inches from the heat source. Cook for five minutes, then turn and cook the other side for five more minutes. Remove from the heat and let rest for five more minutes before slicing.
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Step 5
When slicing the London Broil, slice AGAINST the grain, not with the grain, of the meat. If you slice with the grain of the meat, the steak will be stringy and chewy. Use the drippings from the bottom of the broiler to make a jus or a sauce for the steak, and serve alongside roasted potatoes and grilled asparagus.
