Julie’s London Broil (Marinated Flank Steak)

The aroma alone transports me back to summer evenings spent on my aunt Julie’s porch. Laughter, fireflies, and the irresistible scent of grilling steak filled the air. Julie’s London Broil wasn’t just dinner; it was an event, a celebration of family and good food, a memory forever etched in my culinary heart. The slightly sweet, savory, and smoky flavors made it the highlight of countless summer gatherings.

Recipe Overview

• Prep Time: 8 hours 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 8 hours 25 minutes
• Servings: 4
• Dietary Type: Gluten-Free (Check soy sauce ingredients)

Ingredients

• 2 lbs flank steak
• 1/2 cup low sodium soy sauce
• 1/4 cup olive oil
• 1/2 lemon, juice of
• 1 teaspoon liquid smoke
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar
• 4 garlic cloves, crushed
• 1 tablespoon fresh ground pepper

Equipment Needed

• Large Dish or Resealable Bag
• Grill or Broiler Pan

Instructions

1. Begin by preparing the flank steak. Lightly score the meat on both the top and bottom surfaces. Scoring helps the marinade penetrate deeper, resulting in a more flavorful and tender final product. Use a sharp knife and make shallow cuts in a crosshatch pattern.
2. In a bowl or large resealable bag, mix together the marinade. Combine the 1/2 cup of low sodium soy sauce, 1/4 cup of olive oil, the juice of 1/2 lemon, 1 teaspoon of liquid smoke, 1 tablespoon of Worcestershire sauce, 1 tablespoon of sugar, 4 crushed garlic cloves, and 1 tablespoon of fresh ground pepper. Whisk or shake well to ensure the sugar is dissolved and the ingredients are evenly combined.
3. Place the scored flank steak into the marinade. Ensure that the meat is fully submerged or coated in the marinade. If using a dish, turn the steak occasionally to ensure even coverage. If using a resealable bag, squeeze out as much air as possible before sealing.
4. Marinate the flank steak for several hours, or ideally overnight, in the refrigerator. This allows the flavors to fully infuse into the meat. The longer it marinates, the more tender and flavorful it will become. A minimum of 8 hours is recommended, but 12-24 hours is even better.
5. When ready to cook, remove the marinated flank steak from the refrigerator and allow it to sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
6. Preheat your grill to medium-high heat. Alternatively, preheat your broiler.
7. Grill the flank steak for approximately 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. If using a broiler, place the steak on a broiler pan and broil for a similar amount of time, keeping a close eye to prevent burning. The internal temperature for medium-rare is 130-135°F.
8. Use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the steak, avoiding bone or fat.
9. Once the flank steak has reached your desired level of doneness, remove it from the grill or broiler and place it on a cutting board.
10. Let the steak rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent the steak loosely with foil to keep it warm.
11. After resting, slice the flank steak thinly against the grain. This is crucial for ensuring tenderness. Look for the direction of the muscle fibers and slice perpendicular to them.
12. Serve immediately and enjoy!

Expert Tips & Tricks

• Scoring is Key: Don’t skip the scoring step! It’s essential for maximum marinade penetration and a more tender result.
• Marinade Enhancement: For an even bolder flavor, add a splash of bourbon or red wine vinegar to the marinade.
• Grilling Perfection: For optimal grilling, ensure your grill grates are clean and well-oiled. This prevents sticking and creates beautiful sear marks.
• Broiling Alternative: If broiling, keep a close watch to prevent burning. The sugar in the marinade can caramelize quickly. Move the steak to a lower rack if it’s browning too fast.
• Resting is Essential: Don’t be tempted to skip the resting period. It makes a huge difference in the final tenderness and juiciness of the steak.
• Slicing Against the Grain: This is the most important technique for tenderizing flank steak. If you slice with the grain, the meat will be tough and chewy.

Serving & Storage Suggestions

Serve Julie’s London Broil immediately after slicing. It’s fantastic served with grilled vegetables, a fresh salad, mashed potatoes, or rice. For a complete meal, consider adding a side of crusty bread for soaking up the delicious juices.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the steak thinly and gently warm it in a skillet over medium-low heat or in the microwave. Avoid overcooking, as this can make the steak tough.

Freezing is not recommended as it can affect the texture of the steak, but if necessary, freeze in a single layer in an airtight container for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	536.1 kcal	N/A
Calories from Fat	291 g	54%
Total Fat	32.4 g	49%
Saturated Fat	9.7 g	48%
Cholesterol	154.2 mg	51%
Sodium	1227.7 mg	51%
Total Carbohydrate	9.2 g	3%
Dietary Fiber	0.8 g	3%
Sugars	4.3 g	N/A
Protein	50.2 g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy twist.
• Citrus Boost: Experiment with different citrus juices like orange or grapefruit instead of lemon.
• Herb Infusion: Add fresh herbs like rosemary, thyme, or oregano to the marinade for a more complex flavor profile.
• Sweetness Adjustment: Adjust the amount of sugar to your preference. Honey or maple syrup can be used as substitutes.
• Soy Sauce Alternative: Coconut aminos can be used as a soy-free alternative to soy sauce, but be mindful of the sodium content.
• Italian Dressing Variation: You can substitute 1 cup of your favorite Italian dressing for the soy sauce, olive oil, lemon juice, liquid smoke, sugar, garlic, and pepper. If you do this, omit the salt.

FAQs (Frequently Asked Questions)

Q: Can I marinate the flank steak for longer than 24 hours?
A: While you can marinate it for longer, be cautious as the acid in the lemon juice can start to break down the meat fibers, potentially making it mushy. A 24-hour marinade is generally the sweet spot.

Q: What if I don’t have liquid smoke?
A: Liquid smoke adds a distinctive smoky flavor, but if you don’t have it, you can omit it. Consider grilling over wood chips for a similar effect.

Q: How can I tell if my grill is hot enough?
A: A good way to test the grill temperature is to hold your hand about 5 inches above the grates. If you can only hold it there for 3-4 seconds, it’s ready to go.

Q: Why is it important to slice flank steak against the grain?
A: Flank steak has long muscle fibers, and slicing against the grain shortens those fibers, making the steak much more tender and easier to chew.

Q: Can I cook this in a cast-iron skillet instead of grilling or broiling?
A: Absolutely! Preheat a cast-iron skillet over medium-high heat until smoking hot. Sear the steak for 4-5 minutes per side for medium-rare, then reduce heat and cook to desired doneness.

Final Thoughts

I hope this recipe brings as much joy to your table as it has to mine. Julie’s London Broil is more than just a recipe; it’s a taste of summer, a connection to family, and a celebration of simple, delicious food. Don’t be afraid to experiment with the marinade to make it your own, and most importantly, share it with those you love. Whether it’s a casual backyard barbecue or a special occasion dinner, this marinated flank steak is sure to impress. I’d love to hear your feedback and see your creations! Enjoy!