Perfect Flank Steak London Broil Food

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.

SIMPLE BROILED FLANK STEAK WITH HERB OIL

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

PERFECT FLANK STEAK (LONDON BROIL)

Steps:

• Put whole flank steak into a shallow pan the bottom of which has 1/8-inch of Japanese style light soya sauce (Kikkoman is perfect for this). Cover the top of the meat with more soya sauce. Let stand (turning several times) in the marinade for 15-20 minutes but no longer as it begins to cook the meat.
• Have ready a mesquite charcoal fire going in a barbecue grill. Make sure there are enough embers to produce flames from the charcoal. Toss the flank steak on the grill and cook for 4 minutes on each side (this has to be adjusted with meat thickness). The meat should be cooked rare but should be nice and seared on the outside.
• Slice the meat across the grain at a sharp angle and in thin slices. Layer the pieces on the plate so the red center of each piece shows. Sprinkle a tablespoon of sumac over the slices. Sumac is a lemon-flavored Middle Eastern spice found at International grocers. It's not critical to the success of this dish, but it's a great flourish.
• This dish can also be accomplished under a good broiler but never picks up the wood flavors and it is more difficult to sear. You need a hot temperature to make the recipe work. When you start to nail this recipe, it's exceptionally spectacular. It takes a couple of shots to get it down. I've seen variations on the presentation where the meat is topped with chimichurra or placed on top of a mixture of crushed tomatoes, garlic and basil. Whatever is done, the marinade/cooking process is the most critical aspect of this dish.
• This goes well with a salad and a good rice dish.

LONDON BROIL MARINADE FOR FLANK STEAK NOT BOTTOM ROUND

Steps:

• Pour everything into your blender and crank it to 11.
• Once it's been completely 11ed, pour it in a 1 gallon zip top freezer bag with you target meat (flank steak I hope).
• Let the meat marinade overnight at a minimum for great flavor.
• When I find a good meat sale and acquire more steaks than I can cook in a week, I'll freeze steaks in this and a few other marinades. When you pull the steak out to thaw, it continues the marinading and I think it makes for a more tender steak because of the cell damage done by the freezing. I also think that the marinade gets deeper into the meat. Or maybe I'm crazy.

LONDON BROIL II

Steps:

• In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
• Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

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.

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.

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.