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.


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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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:
  1. Silicone whisks
  2. Blade tenderizer
  3. Pyrex 2-Cup Anniversary Measuring Cup
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Posted by on May 30, 2018
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