London Broil Recipe
London Broil Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

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.
On a lightly oiled 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 the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Thinly slice across the grain. Yield: 6 servings.
Originally published as London Broil in Light & Tasty April/May 2005, p29

Nutritional Facts

3 ounce-weight: 175 calories, 9g fat (4g saturated fat), 54mg cholesterol, 294mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

  • 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)
  1. 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.
  2. 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.
  3. Drain and discard marinade. Pat steak dry with paper towels. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak.
  4. On a lightly oiled 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 the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Thinly slice across the grain. Yield: 6 servings.
Originally published as London Broil in Light & Tasty April/May 2005, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLondon Broil

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
artless User ID: 6910636 227274
Reviewed Jun. 1, 2015

"This fine cut of meat was wasted on this recipe due to the excessive thyme flavor, which did not go with it at all. I'll be putting a beef flavored Au jus, barbecue sauce or maybe even some horseradish on the remaining portion in order to make it more palatable, as it was too pricey to just toss out. Next time I'll cut the meat in half and not risk the whole thing it on an untried (by me) recipe."

MY REVIEW
anetazg User ID: 5873013 134853
Reviewed Aug. 25, 2012

"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!!!"

Loading Image