Whether you call it London broil or flank steak, it can be a delicious cut of meat, especially grilled. But–and this is very important–it MUST be marinated to bring out its full flavor and tenderness, and that marinade must be acidic. THIS marinade is perfection: I use it for parties and for weeknights.
A step that can be omitted if you’re short on time is tenderizing with a mallet. (You can buy one here.) However, I don’t recommend skipping it because it really allows the marinade to penetrate.
It may also seem like a lot of ingredients, but it goes together really quickly and the chopping and slicing doesn’t have to be perfect, you’re tossing it out in the end after all.
See? Just a rough chop, but make sure to get up into the green part for added flavor.
Also consider that London broil is one of the more economical and calorie friendly steaks. Four ounces comes in around 190 calories. When you take all of that into account, on top of the rave reviews it always gets, this recipe is well worth it.
All ready to pop into the refrigerator or freezer.
2/3 cup red wine (My favorite is Merlot from Chilensis--a good, inexpensive winery. I also use Bota Box Pinot Noir. Tip - Only cook with wine you would drink. It doesn't have to be expensive, just PLEASE don't use that gross cooking wine found in the grocery store.)
1 small lemon, thinly sliced
1/3 cup sliced green onions or scallions
1 teaspoon dry mustard
1/4 teaspoon lemon-pepper seasoning
2 cloves garlic, minced
2 (1.5) London Broil steaks (Or one 3lb steak)
Combine first 8 ingredients in a heavy duty zip top bag.
Pound both sides of the steaks with a meat tenderizer mallet. Put into bag. Turn to coat.
Refrigerate for 8 to 12 hours, turning the bag occasionally. (Or you can freeze the steaks in the marinade for later. This actually gives the best flavor.)
Remove steaks from marinade, discard marinade.
Grill to desired doneness. Or broil in 450 degree oven about five inches from heat. (About 5 - 7 minutes on each side for medium rare.)
Thinly slice steaks diagonally across grain. I use an electric knife.