Okay, so this one is from a long lost book in my mothers kitchen (No idea which one any more).
There’s lots of takes on what “London Broil” really is, I have no idea if this is the proper interpretation or not, but it is what the original was titled ;-)
The recipe is flexible enough to have a couple uses and the leftovers (if you manage to have any) are just as good as the first time round!
- 1lb flank steak
- 2 tbsp soy sauce
- 1 tbsp honey
- ¾ cup red wine vinegar
- 1 tsp fresh minced ginger or ½ to ¾ tsp dried
- 1 bay leaf
- 2 cloves minced garlic
- N.B. You can add more or less garlic & ginger depending on your personal tastes
- I’ve marinated this one a few different ways, but the one that I’ve found works best is in a bag; Your butcher should have them, I always ask for one when I pick up the meat, they always have different sizes on hand and often toss them in at no cost.
Grill or broiling sheet/pan
- Two different ways to cook this, depending on the season (and what tools you have), Grilled is absolutely devine, but broiled works well if you have no other choice
- Mix the marinade in the bag
- Pierce or score the steak on both sides and place in the bag with the marinade
- Get as much air out of the bag as you can, tie it off, and toss it in the fridge (Warning, there’s lots of garlic in this one, baking soda in the fridge is a good idea)
- Marinate at least 12 hours, a longer time results in a more intense flavour
- Broil 5-7 minutes per side for medium rare
- Grilling time depends on your gril
- Slice thinly and serve as desired
- Serves 3-4 people
What you should know
This one works well for lots of people, all the prep work is done ahead of time so there’s very little fuss during the actual event.
The leftover secret ? This stuff is brilliant in a cheesesteak! Fry up some fresh peppers, onions with thinly sliced bits and toast it all on a fresh baguette topped with pepper jack cheese and you’re in heaven!
Warning: Food coma likely to result from the cheese steak ;-)