How to Broil Marinated Flank Steak... Also Known As London Broil

This is one of my favorite cuts of beef. And there are only two of them per beef animal, one on each flank. When I was young they were quite reasonably priced. Actually, they were cheap. Today they are not cheap, but they are reasonable. And they are full flavored and not high in fat. Because they are not high in fat they benefit from a quick marinade and rapid cooking under a hot broiler or over hot coals. It is then thinly sliced across the grain on a slight diagonal and served with any pan juices if broiled. This dish is sometimes called London Broil, although lately thick cut round steak is more often sold as London Broil. Round steak has a different flavor than flank and I prefer it with the full flavor of the flank cut. I found myself explaining this recipe to a friend today and thought I would write it out. This one is for you Yenvy. Enjoy it.... Angel

Difficulty: Easy

Instructions

Things You'll Need:

• a steak preferably flank
• 1/2 cup of red wine
• 1/4 cup olive oil
• 1/8 cup of red wine vinegar or the juice of one lemon
• 1/2 tsp salt
• fresh ground black pepper
• a fresh herb of your choice...choose from thyme, basil, oregano, rosemary, or marjoram.
• one large or two smaller cloves of fresh garlic, minced fine
• OPTIONAL: 1 tablespoon cornstarch if you want to make sauce from the pan drippings and reserved marinade

1. combine all the ingredients except the steak and mix together well. You can do this in a bowl with a wisk or in a plastic zipper type bag. If you use the bag, just add the ingredients, seal the bag and squish and shake the marinade until it is well mixed.

2. Now, take out your steak and look it over. It is longer than it is wide and the grain of the meat runs end to end. When you carve your steak you will slice it across the grain, side to side. If you want you can lay the knife down at an angle when you slice it and make thin slices on th diagonal. Many people feel that this makes a nicer looking presentation.

3. Now that you have met your steak and gotten to know it a little, it is time for the marinade. Put the steak in the marinade. If you have it in the bag, press out the air, seal the bag and massage the marinade into the steak from outside the bag. Just a few squishes and squeezes to completely cover the steak with the marinade.

4. Place the bag of steak and marinade in a dish in the refrigerator and allow it to rest and absorb the marinade for at least 1 hour. Do not leave it for more than 4 hours. You can turn it occasionally.

5. When you are ready to cook the steak remove it and the marinade from the refrigerator and allow it to come to room temperature.

6. If you have an electric oven, move the rack in the oven to the top position closest to the broiler. The rack should be about 6 inches below the broiler. Turn on the broiler and set the temperature dial on the over to broil. Allow the oven to preheat.

7. If you have a gas oven just turn on the broiler or salamander.

8. Remove the steak from the marinade and place it on a rack in a shallow pan. Lightly salt and pepper both sides. Reserve the marinade.

9. Broil the steak for 4 minutes per side for medium rare.

10. Remove the steak from the oven and cover loosely with a foil tent. Let the steak rest at least 10 minutes so the juices will redistribute within the meat. If you do not let the meat rest, all the juices will flow out of it when you cut the steak.

11. OPTIONAL: Place the pan juices with the reserved marinade in a small pan or skillet and heat until it is bubbly. Mix 1 tablespoon of cornstarch in 3 tablespoons of cold water to make a slurry. Quickly stir the slurry into the bubbling pan juices and marinade. This makes a very nice sauce for the meat.

12. After the meat has rested, slice it thinly across the grain and serve with a veggie and a starch. Steamed asparagus and Yukon Gold potatoes and mushrooms roasted with a little olive oil and seasonings, a crisp salad, and some nice fruit or melon for dessert makes an elegant and healthy meal. Serve the sauce along side of the meat as a dipping sauce or drizzle it over the meat as an accent sauce. Arrange it artfully on the plate and think about how much a fine dining restaurant would be charging you for this elegant meal that you whipped up in no time at all in your kitchen.

13. If there should be any leftover steak, it is wonderful sliced thin and served with the sauce like a French dip sandwich or cold over a salad to make a meal. Enjoy..... Angel

Tips & Warnings

• You can also use a grill pan if you want instead of the broiler or salamander.
• Remember to slice the steak very thin and across the grain. The meat will be very flavorful.
• A variation on this is to make an oriental marinade with sherry, ginger, garlic, soy sauce, and toasted sesame oil. Yummmmm Serve it with stir fried veggies and rice... a great meal.
• Marinated Steak will cook very quickly, so time it carefully. Do Not Overcook!!! You definitely want it to be very pink in the middle.

[MidniteWriter]

on 7/6/2009 So that's what london broil is. I will try to get this the next time flank steak is on sale. Summer seems to be a good time to buy meat in the Midwest. 5*

[dlcass]

on 6/2/2009 Good beef, red wine marinade...what could be better than that?

[xrayness]

on 5/21/2009 You know I don't ask for much in life...just trying to finish writing my 500th eHow article by the end of the month. So how is that supposed to happen when talented writers like you keep producing original content and distracting me!!! What a great article. With Memorial Day coming you should have geared this to celebrating the holiday. You're my eHow of the Day! 8 stars on a scale of 5.

[amylaine]

on 5/20/2009 Sounds yummy.

[QueenofMisc]

on 5/13/2009 Yum! Yum! Yum! Now i'm hungry! :-)