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London Broil Recipe

London Broil Recipe photo by Taste of Home

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This recipe is delicious. I received it from my mother-in-law, who was a fabulous cook. Prepared on the grill, it's a real treat during warm-weather months. —Susan Wilkins of Los Olivos, California

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London Broil Recipe

Prep: 10 min. + marinating Grill: 15 min.

Yield: 6 Servings

10 15 25

Ingredients

1/2 cup water
1/4 cup red wine vinegar
2 tablespoons canola oil
1 tablespoon tomato paste
1-1/2 teaspoons garlic salt, divided
1 teaspoon dried thyme, divided
1/2 teaspoon pepper, divided
1 bay leaf
1 beef flank steak (1-1/2 pounds)

Directions

In a small bowl, whisk the water, vinegar, oil, tomato paste, 1 teaspoon garlic salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper; add bay leaf. Pour into a large resealable plastic bag.
Score the surface of the steak, making diamond shapes 1/4 in. deep; add to marinade. Seal bag and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
Drain and discard marinade. Pat steak dry with paper towels. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the grill for 6-8 minutes on each side or until a meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Thinly slice across the grain. Yield: 6 servings.

Nutritional Analysis: 3 ounces cooked steak equals 175 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 294 mg sodium, 1 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.

Originally published as London Broil in Light & Tasty April/May 2005, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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London Broil

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(1-1) of 1 reviews

Reviewed on Aug. 25, 2012 by anetazg

Follow the recipe when it comes to the temperature readings i cooked it to 160 and it was just enough to make the redness to go away put the meat still was slightly pinkish inside!!!!!! This is a great recipe that from now on will be my base for preparing any type of steak!!!