Julies London Broil Marinated Flank Steak Food

PERFECTLY TENDER LONDON BROIL

Steps:

• Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. Add the steak and let marinade for 2 hours or overnight.
• Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 125 for medium rare.
• Let the steak rest for 10 minutes and slice

EASY STUFFED LONDON BROIL

Steps:

• Trim any excess fat and sinew from your flank steak. Rinse and pat dry with paper towel.
• At your workstation or on a cutting board, butterfly your flank steak by slicing horizontally, almost through the middle of the narrow side of it. Open like a book, and unfold the flank steak to make a rectangle-ish shape. It should be around 1/2 of an inch thick.
• Place a sheet of plastic wrap over your butterflied flank steak and pound lightly with a meat mallet until it is even or uniform thickness. Set aside.
• In a large bowl combine ground pork, veal or beef, salt and pepper. If using onion and garlic, add it now to the ground meat. Just use your hands to mix. Continue mixing until well blended. Set aside.
• Place flank steak back at your work station. Form ground pork mixture into a roll the same length as the flank steak; between 2 and 3 inches in diameter.
• Place your roll on the bottom 1/3 of the flank steak, from one end to the other.
• Starting at the bottom end, roll your flank steak around the ground pork mixture as tight as you can, while making sure the ground pork mixture keeps its log-like shape.
• Using butcher's twine, tie the flank steak up around the ground pork mixture snuggly, but not too tight. Ensure the ground pork mixture doesn't squish out the sides. Tie a knot every 1 1/2 - 2 inches. Remember when tying the knots, you are going to eventually slice your roll and each slice is going to have at least one tied string holding it together.
• Cover and refrigerate until ready to bake. This stuffed flank steak can be made the day before you need it. Wrap tightly in plastic wrap or parchment paper and refrigerate until needed. The longer you refrigerate, the easier your stuffed flank steak will be to slice.
• Preheat oven to broil and place one of your racks almost at the top. Place the rack one level down from the top. Another rack should be placed two levels from the bottom. This will save you from doing it later on when your oven is hot.
• Prepare a rimmed baking sheet with rack in tinfoil and lightly coat in cooking spray. Set aside.
• Remove roll from your refrigerator and place on your work surface. Now that your stuffed flank steak has been refrigerated, it will slice so much easier.
• Using a sharp serrated knife, saw (don't press your knife) into your roll. Cut slices so that every slice will have at least one string holding it together. Cut between the strings. Slices should be between 1 1/2 and 2 inches thick. Try and make them about the same size so they will all cook at the same rate. Also make some thinner slices for children and larger ones for adults. Just remember to adjust your cooking time accordingly. You usually end up with between 6 and 8 slices. Make small slices into your stuffed flank steak to properly space out your slices before cutting. This way, you ensure there is at least one string holding every slice together.
• Place your slices on prepared baking sheet.
• Place baking sheet under the broiler for 7- 9 minutes. You want to see the tops browning nicely.
• Flip and repeat with on the other side.
• Next, place baking sheet on lower rack and reduce oven temperature to 350 degrees.
• Bake for an additional 20-25 minutes, depending on the size of the slices and the amount of filling.
• Make sure your thermometer reads 160 degrees before removing Stuffed London Broil from your oven.
• Cut away all of the strings and serve. Enjoy!

LONDON BROILED FLANK STEAK

Steps:

• Remove excess fat from steak and then score on both sides.
• Place all other ingredients in a shallow pan (or ziplock bag) and mix well.
• Add steak and turn over a few times to coat. Marinate 3-24 hours, turning several times during the marinating time.
• Place steak under preheated broiler 3" from the heat and broil each side 4 minutes.
• Slice thin across the grain diagonally.

LONDON BROIL ( BROILED FLANK STEAK)

Steps:

• Mix marinade ingredients together.
• Put steak in shallow dish in which it can lie flat. Pour marinade over and refrigerate 2 hours.
• Broil 4 inches from broiler for 15 minutes. Turn, brush with marinade and broil 5 more minutes.
• Slice very thinly across the grain.

EASY MARINATED LONDON BROIL OR FLANK STEAK

Steps:

• Mix the last three ingredients together in a ziploc bag.
• Add meat and marinate, refrigerated, for 6 hours.
• Remove meat from marinade; discard marinade.
• Broil steak to your favorite doneness.

JULIE'S LONDON BROIL (MARINATED FLANK STEAK)

Steps:

• Lightly score meat on top and bottom.
• Mix marinade and soak meat for several hours, then barbecue.
• NOTE: I removed the 1/8 t kosher salt after the reviews, although I suspect those reviewers probably used regular soy sauce rather than the low sodium as listed. When I use the Italian dressing, I don't use the kosher salt, but if I use olive oil, I do use it.

MARINATED LONDON BROIL

Steps:

• Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a non-reactive broiling pan. Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Drain off marinade and put into a saucepan. Place steak under broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare, for 4 to 5 minutes on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates. Meanwhile bring marinade to the boil. Remove from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate with cress.