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Cooking with David

London Broil

Copyright © 2006 by David E. Ross

One day while food shopping with my wife, we stopped in the butcher department of our local supermarket. Evelyn said, "Look! They have London broil." She then picked up a package of meat. I looked at the label. While the large type indeed said "London Broil", the small type said "round steak". Real London broil is flank steak!

1 flank steak
1/4 cup olive oil
1/4 red wine
2-4 cloves of peeled garlic

One day before serving …

Dice the garlic. Put the oil, wine, and garlic in a blender long enough to purée the garlic.

With a sharp knife, lightly score both sides of the steak in two directions.

Seal the blended marinade and steak in a Ziploc bag. Place the bag in the refrigerator to marinate the meat overnight.

On the day of serving …

In the morning, turn the bag over, leaving it in the refrigerator.

About two hours before serving, remove the bag from the refrigerator. Leave the bag sealed, allowing the steak to reach room temperature.

About 15 minutes before serving, discard the marinade. Cook the steak 5 minutes on each side, either on a barbecue or under the broiler.

After cooking, let the steak stand for about 5 minutes.

Slice thinly across the grain. Slice at an angle to make the slices wider than the thickness of the meat.

London broil is especially good if topped with a mixture of onions and mushrooms sautéed until brown.

3 December 2006

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