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{{#seo:
|title=London broil recipe
|titlemode=replace
|keywords=#londonbroil #barbecue #grain #flanksteak #grill #northamerican #marination #thricecookedchips #juice #images #restfor
|hashtagrev=032020
|description=London broil is a North American beef dish made by grilling marinated flank steak, then cutting it against the grain into thin strips
}}

{{Template:AdvancePreparation}}

London [[Broil|broil]] is a [[North American]] [[Beef|beef]] dish made by [[Grilling|grilling]] [[Marinated|marinated]] [[Flank steak|flank steak]], then cutting it against the [[Grain|grain]] into thin strips.

The name generally refers to the [[Marination|marination]] method rather than the [[Cut of beef|cut of beef]].

This recipe can also be cooked on a [[Barbecue|barbecue]].

Please ensure that you [[Rest|rest]] the [[Meat|meat]] for at least 10 minutes before serving. It won't go cold and this method ensures a tender [[Steak|steak]] that is not too bloody.
{{recipesummary
|TotalCalories = 1808
|PortionCalories = 452
|DatePublished=18th August 2014
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 12 hours, 10 minutes
|PrepTime = 12 hours
|CookTime = 10 minutes
|Image = [[Image:London_broilII.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Looks fab.''

5/5 

Tastes fab too. I marinate mine for 24 hours or more though.

 [[User:TheJudge|The Judge]] 
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{{RecipeIngredients

| 900g (2 lb) [[Flank steak]]
| [[Juice]] and [[Zest|zest]] from 1 [[Lemon|lemon]] (or [[Lime|lime]])
| 5 tablespoons [[Olive oil|olive oil]]
| 4 [[Fat|fat]] [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]]
| 4 tablespoons [[Balsamic vinegar|balsamic vinegar]]
| 3 tablespoons [[Dijon Mustard|dijon mustard]]
| 1 tablespoon [[Worcestershire sauce]]
| 1 tablespoon [[Light soy sauce|light soy sauce]]
| 1 teaspoon [[Chilli powder|chilli powder]]
| 1 teaspoon [[Dried oregano|dried oregano]]
| 1 teaspoon [[Dried thyme|dried thyme]]
| Splash of good [[Chilli sauce|chilli sauce]] (to taste)
}}

===Method===
{{RecipeMethod

| Place all of the ingredients in a shallow [[Lock & Lock]] style box.
| Shake vigorously for a minute.
| [[Refrigerate]] for 12 hours, shaking and turning now and then.
| Prepare a very hot [[Grill|grill]], [[Barbecue|barbecue]] or [[Griddle pan|griddle pan]]
| [[Grill]] for 3 to 4 minutes per side (or to your liking)
| Allow the cooked [[Meat|meat]] joint to [[Rest for|rest for]] 10 minutes in a [[Warm place|warm place]].
| Slicing the [[Meat|meat]] against (across) the [[Grain|grain]] will give you the most tender cuts of [[Meat|meat]].
}}
===Serving suggestions===
Serve with [[Horseradish cream|horseradish cream]], [[Thrice cooked chips|thrice cooked chips]] and a [[Green salad|green salad]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:North American recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Marinades dressings and butters]]
[[Category:Beef recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Meat recipes]]
[[Category:Barbecue recipes]]
[[Category:Grilled, griddled or barbecued]]

<code 'hashtagrev:12032020'>[[Special:Search/londonbroil|#londonbroil]] [[Special:Search/barbecue|#barbecue]] [[Special:Search/grain|#grain]] [[Special:Search/flanksteak|#flanksteak]] [[Special:Search/grill|#grill]] [[Special:Search/northamerican|#northamerican]] [[Special:Search/marination|#marination]] [[Special:Search/thricecookedchips|#thricecookedchips]] [[Special:Search/juice|#juice]] [[Special:Search/images|#images]] [[Special:Search/restfor|#restfor]]
</code>

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