Marinated London Broil was my last cook in New York recently before we flew home to Blighty and I served it simply with fresh asparagus in olive oil, lemon and sea salt. This American invention has little to do with my home town but is usually a cut of flank steak or similar marinated overnight and then seared on the grill or under the “broiler” as the say stateside for 4- 5 minutes each side to serve medium rare and keep tender. This cut should not be over cooked but rested and is great served thinly sliced as I did here or simply with a salad, chips or in a crust baguette with mustard.
Remove the meat at less 30 minutes before cooking.
Double the quantities of marinade depending on size of meat.
Grill or oven
For the Marinade:
1/2 cup soy sauce
1 tablespoons balsamic vinegar
1 tablespoons Worcestershire sauce
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoons brown sugar
1kg flank or skirt steak or London Broil cut
In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag and add meat, squeeze out any air and seal the bag. Massage the meat in the bag and refrigerate for at least 4 hours or overnight. When marinated remove drain the marinade and grill for 3-4 minutes each side. The specific time will vary depending on the size and thickness of your steak, so use an instant-read thermometer to know when your meat is done. Transfer meat to a cutting board and let it stand 10 minutes. Cut the meat diagonally across the grain into thin slices and serve.
Eat and enjoy!