Yes, London Broil is great when prepared right, but it's a lean cut that needs to be cut across the grain for tenderness. And don't overcook it....it's also great if yer on an Adkins diet, lots of protein, no carbs, not too much fat.
I like to marinate mine to infuse flavor and a bit of fat. Here's my favorite London Broil recipe:
foodnetwork.com
1 (2 1/2 pound) tri-tip London Broil or flank steak
1/4 cup red wine vinegar
1/4 cup dry red wine
2 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoon Creole mustard, or other spicy whole-grain mustard
1 tablespoon Creole Seasoning
1 teaspoon coarsely ground black pepper
4 cloves garlic, smashed
Directions
Place the flank steak in a large, plastic resealable bag.
In a large, glass measuring cup, combine red wine vinegar, red wine, olive oil, Worcestershire, soy sauce, mustard, essence, salt, pepper, and garlic. Pour the marinade into the bag with the steak, seal and place inside a large, glass baking dish to prevent possible spills. Marinate in the refrigerator for 24 hours (or at least 6 hours).
Preheat a gas or charcoal grill to high heat. (Alternately, preheat the broiler). Remove the steak from the marinade and pat dry with paper towels. Place the steak on the grill (or under the broiler) and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to a cutting board and let stand for 5 minutes before carving.
Slice across the grain into thin diagonal slices. |
