Wednesday, September 23, 2015
GRILLED LONDON BROIL
There is no such cut of beef called London Broil. It is usually a flank steak. The name comes from the way it is prepared and grilled or broiled. Some butchers will label a top round steak "London Broil." The name is unknown in London, England. I served it with sautéed mushrooms, baked new potatoes, and steamed garlic green beans.
4 cloves garlic, pushed through a garlic press
2 T extra-light olive oil or grape seed oil
3 T dry red wine
3 T honey or balsamic vinegar
2 T Worcestershire sauce
2 T Dijon mustard
2 T soy sauce
1 t fresh or freeze-dried oregano
1 t fresh or freeze-dried basil
1 t fresh or dried thyme
1 t paprika
2 t Montreal Steak seasoning (optional)
Sea salt and freshly ground black pepper
1 (2 lb) flank steak
Place a large zipper plastic bag in a bowl and open the top
Put all of the above marinade ingredients in the bag.
Pat steak dry with paper towels, then place in the plastic bag, squeeze out most of the air and swish around to coat the steak evenly with herbs, oil, and wine.
Zip bag closed and refrigerate for 4 to 8 hours.
Remove steak from refrigerator and place on a platter or baking sheet, and let come to room temperature.
Meanwhile, prepare a charcoal grill.
Grill steak over hot coals for 5 to 6 minutes each side, turning once.
Transfer steak to a cutting board and let rest for 5 minutes before carving.
Slice across the grain into thin diagonal slices.