Tag Archives: Is London Broil really from London?

London Broil: Fit for a Feast

On our honeymoon, I tasted “London Broil” for the first time, and it’s been a favorite ever since! Although it sounds British, it’s really a North American dish made from marinaded flank steak that’s been broiled (or grilled) and cut across the grain into thin strips. If you like beef, you’ll probably love London Broil!

I think it makes a great holiday feast,
and here’s my personal favorite way of preparing it:Succulent London Broil
(serves 6-9)

1 thick flank steak (2-3 pounds).  You can ask the butcher for a “London Broil” cut, or sometimes they’re sold by that name at supermarkets; Meijer here in GR sells them so named. One pound serves about 3 people.

Sprinkle one side of the flank steak with a heavy coating of meat tenderizer and then use a meat tenderizer to puncture many holes into the steak. Rub in 1 tablespoon of Italian dressing. Turn the steak over and repeat the process on the back side of the steak.

Next, rub onto each side of the steak:
1 tablespoon of fresh-squeezed garlic
2/3 teaspoon Montreal steak seasoning
1/2 teaspoon onion powder

Place the steak in a covered dish on the counter for an hour or in the refrigerator for several hours. (This part can even be done the night before.)

Grill (or broil) on high heat, searing the meat on each side for about two minutes. Then, reduce the heat and continue to grill the meat for 2-3 minutes per side. Don’t overcook it, or it will be tough! For medium rare (considered the best flavor), you probably won’t want to grill it more than about 8-10 minutes total, but you can test it and see if it’s done enough for you.

Once it’s done, set the meat on the cutting board, and let it “rest” for five minutes, then slice it with an electric (or other very sharp) knife into thin slices. If you can’t serve it immediately, put it in a covered dish in the oven to keep warm (about 200°F.), but do serve it as promptly as possible after it’s cut.

We served it over Christmas with baked potatoes, but it goes very well with rice too. Other sides might be vegetable salad, fresh bread, fruit salad, and Brussel’s sprouts or some other hot vegetable. As we had 24 members of our family for the holidays, and a big group that night, I got so busy serving that I forgot to take photos of the completed meal, but it’s one of those memorable dinners that everybody loves!

Happy New Year to you!!

Therefore let us keep the feast, not with old leaven, neither with the leaven of malice and wickedness; but with the unleavened bread of sincerity and truth.
(1 Corinthians 5:8)