This wonderful piece of meat was used recently to make a traditional Steakhouse Dinner. The Flank steak is sometimes labeled London Broil. The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. I would typically grill London Broil but its about 22 degrees outside and my grill is still covered with snow. EVEN THOUGH TECHNICALLY IT IS SPRING HERE IN MICHIGAN. It has become our "second Winter". I actually used a cast iron skillet on the stove top this time. Cooking it stove-top, rather than in the broiler, enables you to have more direct control. After cooking, the meat is served in thin slices, cut on a horizontal diagonal across the grain. Because the muscle fibers run the entire length of this cut, the meat can be tough if not tenderized marinating and massaging. Scoring, stabbing, cutting, penetrating, or otherwise mutilating the cut before sending it into the broiler results in a tougher finished product as it allows desirable juices to run out of the meat into the pan.
2 lbs. flank steak or London Broil
Marinade:1/2 cup olive oil
1/3 cup soy sauce
1/4 cup red wine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
- In a large plastic bag, place meat and marinade ingredients.
- Massage marinade into meat and place bag in the refrigerator.
- Refrigerate at least 8 hours or overnight.
- Prior to cooking, drain meat and pat dry. Let it sit at room temperature at least 30 minutes prior to cooking. This ensures a even internal temperature of the meat.
- Grill or cook the meat on medium high heat, searing both sides and turning several times throughout the cooking process to reach desired temperature and doneness:
Rare:120° - 125°
Medium-rare:130° - 135°
Medium:140° - 145°
Medium-well:150° - 155°
Well-done: 160° and above