This simple London Broil recipe makes a young, juicy steak that may be grilled or popped underneath the broiler!
Flank steak is marinated in a savory marinade and cooked to perfection for a young juicy steak any time of yr!
- This steak is tender, juicy, and scrumptious each time!
- The marinade breaks down robust fibers and provides plenty of taste.
- This marinade makes use of easy components you doubtless have readily available.
- London broil marinates for as much as 24 hours so you’ll be able to make it forward and prepare dinner simply earlier than serving—excellent for company.
What You’ll Want For London Broil
- Beef: The time period “London Broil” refers back to the cooking technique not the reduce of beef. Search for cuts labeled London Broil or flank steak, or use skirt steak or high spherical steak.
- Oil: Use olive oil or any light-flavored oil.
- Acid: Balsamic vinegar is the acid on this marinade; it’s wanted to interrupt down the meat and tenderize it.
- Taste: Soy sauce provides salt and umami, whereas garlic and herbs add taste.
- Butter: A little bit of melted butter earlier than broiling/grilling helps with browning.
The right way to Cook dinner London Broil
This simple London Broil recipe makes a young, juicy steak that may be grilled or popped underneath the broiler!
- Tenderize and rating the steak for marinating (recipe beneath).
- Whisk marinade components collectively and marinate the steak for two to 24 hours.
- Brush with melted butter. Grill steak or broil to desired doneness.
- Relaxation, slice, and serve.
Serve with melted herb butter and your favourite steak sauce.
Professional Suggestions
- An instant-read meat thermometer will guarantee London Broil is just not underneath or overcooked. Correctly cooked steak ought to learn 125°F for uncommon as much as 130°F for medium-rare.
- As soon as the steak is cooked to your liking, it would proceed to prepare dinner because it rests, so you’ll be able to pull the steak a couple of levels shy of these numbers if desired and wrap it in aluminum foil.
- Slicing throughout the grain is an easy trick for tender meat! The grain is the route of the muscle fibers, and whenever you slice towards it, you make these fibers shorter and for extra tender bites.
Leftovers?
- Retailer leftover London Broil in an hermetic container within the fridge for as much as 4 days.
- Leftovers are nice in Beef Barley Soup or as a steak sandwich.
- Freeze London Broil in a zippered bag for as much as one month and thaw within the fridge earlier than serving chilly or reheating.
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London Broil
A flavorful marinade ensures juicy tender meat that cooks up shortly underneath the broiler.
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Pound the steak on both sides with the textured facet of a meat mallet or poke it throughout with a fork to tenderize. Utilizing a pointy knife rating diagonal traces, ⅛-inch deep on both sides of the meat.
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In a casserole dish or glass baking dish, mix the oil, soy sauce, balsamic vinegar, Worcestershire sauce, garlic, thyme, and rosemary.
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Add the flank steak and canopy with plastic wrap. Marinate for not less than 2 hours or as much as 24 hours, turning often.
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Line a rimmed baking sheet with foil for straightforward clear up (non-compulsory). Put aside.
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Preheat the broiler to excessive warmth (500°F) and set the rack 6-inches beneath the broiler or preheat the grill to excessive warmth.
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Take away the steak from the marinade and let the surplus drip off. Dab the steak dry with a paper towel.
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Brush the melted butter over the steak and season with salt and pepper.
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Broil or grill for 4 to six minutes per facet or till the steak reaches the specified doneness.
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Relaxation for six to eight minutes.
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Reduce the meat ½-inch thick throughout the grain. Serve with butter if desired.
- You need to use high spherical or flank steak for this recipe.
- Wrap leftovers and retailer as much as 4 days within the fridge or as much as one month within the freezer.
Energy: 421 | Carbohydrates: 3g | Protein: 50g | Fats: 22g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 11g | Trans Fats: 0.2g | Ldl cholesterol: 146mg | Sodium: 885mg | Potassium: 832mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 4mg
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.
Course Beef, Entree, Predominant Course
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