What is a London broil? A London Broil is a method of preparation, so named because quick cooking using very high heat is the surest way to achieve a delicious result.
Flank steak is a popular non-kosher cut of beef of similar shape and weight. Recipes for flank steak can usually be substituted with the cut commonly called London broil. Most cuts are from the shoulder and weigh around two pounds. There is very little shrinkage, making it a relatively economical choice.
In Israel, this cut is the #7 and it comes with a large piece of gristle running through it that you or the butcher should cut alway. We call this a "#7 butterflied," and it results it two pieces of meat, essentially two London broils.
1 1/2- 2 pound London Broil
1/4 cup vegetable oil
1/2 cup tomato sauce, or 1/4 cup ketchup
1/2 cup tamari or soy sauce
1/2 cup brown sugar or honey
3 garlic cloves, minced
1/2 teaspoon pepper
1. In a shallow refrigerator container or zip lock plastic bag, combine all ingredients except meat and mix well. Add meat, turn and seal. Refrigerate 4 hours to overnight.
2. Preheat oven to highest setting or grill to very hot. Remove meat from marinade and place on foil lined baking pan or directly on grill grates sprayed when cold, with vegetable spray. Broil or grill until desired doneness: 4 min. per side for rare, 6 minutes per side for medium, 8 minutes per side for well done.
3. Remove from oven or grill, allow to sit 10 minutes, and slice thinly. Serve warm or at room temperature with pan juices.
Makes 4-6 servings ~ Must make ahead, partially
Active time: 5 minutes ~ Cooking time: 6-10 minutes
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from the comments page...I love reading your comments~
"Renee, I tried this recipe last night and loved it. It came out so juicy and tasty, I can't wait to try more flank steak recipes using the same cut of meat."