London broil: Difference between revisions
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|description=London broil is a North American beef dish made by grilling marinated flank steak, then cutting it against the grain into thin strips | |description=London broil is a North American beef dish made by grilling marinated flank steak, then cutting it against the grain into thin strips | ||
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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. | |||
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|TotalCalories = 1808 | |TotalCalories = 1808 | ||
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|PrepTime = 12 hours | |PrepTime = 12 hours | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
|Image = [[Image: | |Image = [[Image:London_broilII.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Looks fab.</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Tastes fab too. I marinate mine for 24 hours or more though.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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[[Category:Grilled, griddled or barbecued]] | [[Category:Grilled, griddled or barbecued]] | ||
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Latest revision as of 11:04, 28 December 2021
This recipe requires preparation in advance!
London broil is a North American beef dish made by grilling marinated flank steak, then cutting it against the grain into thin strips.
The name generally refers to the marination method rather than the cut of beef.
This recipe can also be cooked on a barbecue.
Please ensure that you rest the meat for at least 10 minutes before serving. It won't go cold and this method ensures a tender steak that is not too bloody.
| London broil | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 452 |
| Ready in: | 12 hours, 10 minutes |
| Prep. time: | 12 hours |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 18th August 2014 |
|
Best recipe reviewLooks fab. 5/5 Tastes fab too. I marinate mine for 24 hours or more though. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 900g (2 lb) Flank steak
- Juice and zest from 1 lemon (or lime)
- 5 tablespoons olive oil
- 4 fat cloves of garlic, peeled and crushed
- 4 tablespoons balsamic vinegar
- 3 tablespoons dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light soy sauce
- 1 teaspoon chilli powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Splash of good chilli sauce (to taste)
Method
- 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, barbecue or griddle pan
- Grill for 3 to 4 minutes per side (or to your liking)
- Allow the cooked meat joint to rest for 10 minutes in a warm place.
- Slicing the meat against (across) the grain will give you the most tender cuts of meat.
Serving suggestions
Serve with horseradish cream, thrice cooked chips and a green salad.
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#londonbroil #barbecue #grain #flanksteak #grill #northamerican #marination #thricecookedchips #juice #images #restfor