This is a good, old English-style London Broil recipe that has lots of flavor and will produce a tender cut of steak. Marinating is key for a tender and delicious finished product.
- 1 1/2 to 2 pounds/680 to 900 kg flank steak
- 1/2 cup/120 mL butter
- 1/4 cup/60 mL beef broth
- 1/4 cup/60 mL dry red wine
- 2 tablespoons/30 mL olive oil
- 2 tablespoons/30 mL minced fresh parsley
- 2 cloves garlic, minced
- 2 tablespoon/30 mL red wine vinegar
- 1 tablespoon/15 mL minced scallion tops
- 1 teaspoon/5 mL Worcestershire sauce
- 1 1/2 teaspoons/7.5 mL sea salt
- 1/2 teaspoon/2.5 mL coarse ground black pepper
Cut 1-inch diamonds about 1/8 inch deep in both sides of the flank steak. Combine crushed garlic, olive oil, red wine vinegar salt, and black pepper in a small non-metallic bowl. Place steak in a resealable plastic bag. Pour marinade over steak, making sure all surfaces are covered. Seal bag, letting out any excess air and place into the refrigerator for 6-12 hours.
To prepare sauce: melt butter and mix together with beef broth, dry red wine, Worcestershire sauce, parsley and scallions.
Keep warm until ready to serve.
Preheat grill for high heat. Remove steak from bag and discard marinade. Grill steak about 5-6 minutes on each side. Once cooked to desired doneness, remove steak from grill, let rest for 8-10 minutes. Cut into thin strips and serve with sauce on top.
|Nutritional Guidelines (per serving)|
|Total Fat||18,547 g|
|Saturated Fat||7,654 g|
|Unsaturated Fat||7,475 g|
|Dietary Fiber||1 g|