A beef broth, marinated flank steak, with Creole mustard, balsamic vinegar and herbs, prepared in the classic London Broil method, with a quick sear on a hot grill and sliced at an angle, against the grain, for a full-flavored tender steak.
Marinated Flank Steak - London Broil
If you set out to research it, over and over again, you will read that London Broil is not a cut of beef, but instead is a method of grilling and carving. Yet... like this chunk of meat I cooked here, there it sat in the meat case with a label calling it simply, "London Broil" and nothing else.
Really?
As if that isn't enough, that chunk of beef labelled "London Broil" might just be a chunk of top round, flank, skirt, hanger or some other cut.
Why the confusion?
Why not truth in labeling here - Flank Steak, great for London Broil? Makes sense to me!
No matter the actual "cut," there are a few important points for a London Broil preparation.
- The meat should be cooked over a high, one to three Mississippi, direct heat - whether over coals, or propane - meaning you can only hold your hand about four inches above the grate comfortably for that count, about 3 to 4 seconds.
- You'll want to take it more toward rare, though medium rare, as I have done here, mostly because The Cajun, aka my husband, won't yet fly with rare, works very well. For medium rare it will feel soft, but yield a bit when poked; for rare, it will feel much softer.
- When done, let the steak rest for about 10 minutes before slicing against the grain, and at an angle. In other words, you'll note the grain of the meat running one length of the steak all the way across. You want to turn the steak and slice opposite that. Carving the steak this way shortens the tough fibers, making an otherwise tough steak tender.
- One thing a London Broil will benefit from is a flavorful marinade, some cuts even more so than others. You can use either a dry rub marinade, or a liquid version, but either way I suggest using blade tenderizer, though if you don't have one, you can very lightly score a crosshatch pattern into both sides of the steak.
You can slice flank into fairly thick slices, if you're serving it like any other steak, as I did for our first meal.
A second meal could be for fajitas, salads or tacos, where you'll want to do more thinly sliced pieces.
These tacos pictured here were delicious, adding grilled corn cut from the cob and freshly made pico de gallo, on softened flour tortillas. You'll find my small batch pico on my garden fresh salsa post. Just scroll to the bottom of the notes there.
Important Note: There's no paywall on Deep South Dish - recipes, step by step photos and printables are available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!
For more of my favorite beef recipes, check out my collection on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
So many of you have said you enjoy when I share my favorite things with y'all. These are products that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebar. Some favorite things used in this recipe, include:Note: These are affiliate links to my Amazon store.
Unable to view the printable below on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
180523BHP/120515BRBD
.
