Mark In The Pit
Knows what a fatty is.
[ame]https://youtu.be/ebCC3m9edtY[/ame]
I made a really great London Broil the other day. Thought I'd share the recipe.
Ingredients:
Flank Steak
1/4 Cup Olive Oil
1/4 Cup Balsamic Vinegar
1/4 Cup of Soy Sauce
2 Tbsp Worcestershire Sauce
2 Cloves Freshly Chopped Garlic
1 Tsp Rosemary
1 Tsp Pepper
Method:
Mix all ingredients in a Ziploc bag, set in a Pyrex dish just in case any leakage occurs. Place in fridge for 4 - 6 hours. When ready to cook, get your grill hot. Around 500°F should be good. You just want to sear the outside of the flank steak and try to get nice looking grill marks at the same time. I recommend about 30 - 45 seconds per turn totaling between 2 and 3 minutes total depending on the thickness of your flank steak. I shoot for blue rare with a sear and paper thin slices. The thinner the better. The more well done your London Broil is cooked the tougher it will become. The thicker you slice it the tougher it will be to chew. This is a tough cut of meat if not prepared appropriately. But if you error on the side of rare and cut it nice and thin it can be one of the most tasty cuts of meat and well worth the effort. It is great served on top of a salad or toast points (literally just pieces of toast cut into triangles and stacked / fanned out nicely).
I made a really great London Broil the other day. Thought I'd share the recipe.
Ingredients:
Flank Steak
1/4 Cup Olive Oil
1/4 Cup Balsamic Vinegar
1/4 Cup of Soy Sauce
2 Tbsp Worcestershire Sauce
2 Cloves Freshly Chopped Garlic
1 Tsp Rosemary
1 Tsp Pepper
Method:
Mix all ingredients in a Ziploc bag, set in a Pyrex dish just in case any leakage occurs. Place in fridge for 4 - 6 hours. When ready to cook, get your grill hot. Around 500°F should be good. You just want to sear the outside of the flank steak and try to get nice looking grill marks at the same time. I recommend about 30 - 45 seconds per turn totaling between 2 and 3 minutes total depending on the thickness of your flank steak. I shoot for blue rare with a sear and paper thin slices. The thinner the better. The more well done your London Broil is cooked the tougher it will become. The thicker you slice it the tougher it will be to chew. This is a tough cut of meat if not prepared appropriately. But if you error on the side of rare and cut it nice and thin it can be one of the most tasty cuts of meat and well worth the effort. It is great served on top of a salad or toast points (literally just pieces of toast cut into triangles and stacked / fanned out nicely).
