London Broil

This recipe was featured in my newsletter dated March 1, 2007.

London Broil
by Chip Desormeaux

London Broil is not a specific cut of beef but a cooking method. Traditionally, it is flank steak that's marinated then grilled or pan-cooked to medium-rare, then cut on the bias (against the grain at a 45° angle). This method helps make tougher cuts of meat more tender. Cuts best suited for London Broil are: flank steak, top sirloin, top or bottom round.

½ cup bourbon
1 tbs. cooking oil
1 tbs. cracked pepper
1 tbs. white vinegar
2 cloves garlic, crushed
½ tsp. dry mustard
¼ tsp. ground allspice (optional)
1 tsp. salt
1 small onion, finely diced
2# sop sirloin, flank steak or top round

Mix all of the marinade ingredients in a large bowl.

Click to view larger image.

With a dinner fork (longer tines), pierce the meat vigorously all across each side.

Place the meat and the marinade in a large Ziploc bag and push all the air out so the meat is totally submerged in the marinade. Marinate at room temperature for 2 hours or overnight in the fridge (preferred).

Grill the steak until medium or medium rare. Be sure to let the steak rest for about five minutes before carving and serving.

Serves 4.

London Broil Recipe