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London Broil

 London Broil
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
6 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 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)


  • 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,

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London Broil (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.