One particular cut that I’ve run across is usually labeled “London Broil”. A quick internet search and I learned that London Broil is actually a method of cooking and not a cut of meat.
However, butchers sometimes label flank and top round steaks as “London Broil”. Learn something new every day. Thanks Google!
What I also learned is that this super inexpensive flank steak packs a lot of flavor if treated right. Give your flank steak some love, people. Basically, this is a very lean cut a meat, so it needs to be cooked over high heat and very quickly…otherwise it’ll be dry city. bleh.
A few times a year, I find “London Broil” on sale at my local grocery store for $1.99/pound!! One steak, which is kind of like a small roast really, feeds our family of 4 for two whole meals. Gotta’ love that!
Besides being frugal, this is a really quick and simple meal to prepare with very little hands on time during the hectic din din hour. It’s all in the marinade.
Marinated “London Broil” or Flank Steak
For a 1 1/2 to 2 pound London Broil or flank steak:
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce (I use low sodium)
- 1 Tablespoon lemon juice
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons thyme, crush before adding to marinade
- 2 teaspoons garlic powder or 1 Tablespoon fresh garlic, crushed or minced
- fresh ground black pepper
In a small bowl, mix together the following and refrigerate until ready to use:
- 1/3 cup sour cream
- 3 Tablespoon prepared horseradish
- 1 Tablespoon mayonnaise
- black pepper to taste
Mix all marinade ingredients in a medium sized bowl. Place steak into gallon sized zipper bag and pour marinade into bag. Marinate in refrigerator overnight.
To grill, remove meat from bag and pat dry with paper towels. Place on a plate and let it sit at room temperature for at least 20 minutes before grilling. For a 1.5 inch steak, grill over direct heat for 5-7 minutes PER SIDE for medium rare. With this lean of meat, you really don’t want to overcook it. Place grilled steak on platter and loosely cover for at least 10 minutes to rest the meat.
To serve, make very thin slices, against the grain, and at a slight diagonal so that the slices are wide. Serve immediately with horseradish sauce if using.
But WAIT!!! There’s more!
Leftovers: Refrigerate any leftover slices to use for a dinner salad or sandwiches the next day.
For the above sandwich, I warmed up several slices of the left over flank steak )medium heat in microwave) with slices of provolone on top of the meat. Then, I placed the melted cheese/meat on a hoagie bun with caramelized red onion and a bit of the leftover horseradish sauce. YUM!!!
Hope you enjoy trying out this two for one meal as much as we did!
Oh and did you enter my CSN Giveaway???
It’s a $75 gift certificate!!