Wednesday, May 30, 2018

Marinated Flank Steak - London Broil

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.
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.


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Recipe: Marinated Flank Steak - London Broil

©From the Kitchen of Deep South Dish
Inactive time: 6 hours |Cook time: 10 min |
Total time: 6 hours 10 min
|
Yield: About 8 servings

Ingredients
  • 2 pound (1-1/4 to 1-1/2 inch thick) flank steak
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
For the Marinade:
  • 1 cup beef stock/broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Creole mustard
  • 2 garlic cloves, chopped
  • 1 teaspoon dried parsley
  • Sprig fresh rosemary
  • 1/4 teaspoon dried red pepper flakes, optional
For the Sauce (Optional):
  • Reserved marinade above
  • 1/2 cup (1 stick) butter
  • 1 teaspoon Worcestershire sauce
Instructions

Trim meat of any excess fat and season on both sides with salt and pepper. Puncture with a blade tenderizer on both sides, or use a sharp knife to cut very shallow crosshatch cuts into steak. Place into a large zippered bag.

Whisk together the marinade ingredients. Pour over steak, seal and place bag into a bowl; refrigerate 6 hours or up to 12 hours overnight, turning occasionally. Remove from refrigerator and place steak onto a plate, reserving marinade liquid. Let rest at room temperature for 1 hour before grilling.

Pour marinade into a saucepan and bring to a boil; continue boiling for 10 minutes, stirring regularly until reduced. Reduce heat to medium, add butter and Worcestershire sauce; hold over medium low heat.

Preheat grill to high. Cook steak over direct heat to an internal temperature of 130-135 degrees F, when instant read thermometer is inserted into the side of the steak, about 5 to 6 minutes each side, turning 1/4 the last minute. Remove from heat and let rest for 10 minutes. Slice at a 45 degree angle against the grain, into strips. Serve with sauce.

Cook's Notes: May substitute a dry red wine for the beef broth if desired. May also substitute dried rosemary. For steak sate, slice raw meat against the grain at a 45 degree angle, about 1/4 inch thick and 5 inches long. Marinate, then thread onto skewers; avoid bunching. Grill over direct heat for only 1 to 2 minutes per side.

Tip: Swap the cup of broth out for Coca-Cola or chilled coffee for different flavor profiles.

Herb Sauce: Add 1 tablespoon freshly squeezed lemon juice and 1/2 cup fresh chopped parsley to the sauce above.

Tequila Lime Flank Steak: Reduce broth to 1/2 cup, swap the vinegar for 1/2 cup lime juice and add 1/4 cup tequila. Swap out the parsley for cilantro, if you have it.

Source: http://deepsouthdish.com

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Posted by on May 30, 2018
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4 comments:

  1. Hi Mary, great recipe (as always!). I had purchased top round london broil and cooked it after marinating. Cut across the grain and it was still soooo tough! They were not thick cuts either, more like a steak cut. Is top round normally more "tough" or is there a different cut that would be better? My store does not normally carry flank steak or skirt steaks, etc. Just "london broil".

    ReplyDelete
    Replies
    1. They're both lean but top round comes from the hind end, hips and leg area, so since those muscles are used more, the meat is far less tender. I'd think that it would benefit more from a blade tenderizer before marinating. Be sure to let it come to room temperature before grilling it too. Flank comes from the underbelly and while lean, it's got a little more fat to it and definitely has a lot more flavor. To me it's easier to identify flank because the grain of the meat is much more obvious. It literally looks like it has lines!

      Delete
  2. Don't know where K Kapp lives, but I'm in N.C. and we must have the same stores. Never see flank or skirt steaks here, seldom see brisket. London Broil is always top round, nearly fatless and tough as nails without marinating and slow roasting. I've tried grilling it=shoe leather. I used to buy it for dear hubby - he used it for making beef jerky.
    So I am salivating over your photos. Steakhouse I worked at in college served flank cut on diagonal like this, and it was tougher than say NY strip full of flavor. That was flank. It does look striped, or grooved.
    Alas, dear hubby won't eat any beef but well done. And so the London broil in my fridge shall remain slow roasted. Thank you, Mary, for those wonderful old memories of the perfect London Broil/flank steak!

    ReplyDelete
    Replies
    1. Hey look, I thought getting my Cajun to eat this level of doneness would be an impossible task but I got him there. Actually, he seems to prefer it more medium to medium rare now, though he would never openly admit that lol!!

      He actually is the one who came home with this piece of meat, after finding it reduced in the meat case on a quick grocery pick up, so I think he felt compelled to eat it, even though I told him it had to be cooked more on the rare side. I'm not a huge meat eater, though I do love a good steak or roast on occasion, but I can tell you that I thoroughly enjoyed it - it was so tender and flavorful!!

      Delete

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