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London Broiled Flank Steak: A Flavorful Classic

The scent of sizzling beef, kissed by a smoky char, instantly transports me back to summer evenings spent with my family. My grandfather, a man of few words but immense skill at the grill, would always prepare London Broil for our Sunday dinners. He’d stand proudly by the barbecue, his brow furrowed in concentration as he carefully flipped the steak, ensuring each side achieved that perfect, slightly crusty exterior. The juicy, tender slices, served alongside grilled vegetables and crusty bread, were a testament to his simple yet masterful cooking. This recipe captures the essence of those cherished memories, bringing the rich flavors of a family favorite to your table.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 8 minutes
Marinating Time: 3 to 24 hours
Total Time: 13 minutes + Marinating Time
Servings: 8
Yields: 2 Steaks
Dietary Type: Generally Paleo, Keto, and Gluten-Free (Check Worcestershire Sauce Label)

Ingredients

2 lbs flank steaks
1 garlic clove, sliced thinly
1 cup olive oil
1/2 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
1 dash cayenne
1 drop Tabasco sauce

Equipment Needed

Shallow dish or zip-top bag for marinating
Broiler or BBQ

Instructions

Begin by preparing the flank steak. Remove any excess fat from the steak surface. Then, using a sharp knife, score both sides of the steak in a crosshatch pattern. This allows the marinade to penetrate deeper and helps tenderize the meat.
In a shallow pan or a large zip-top bag, combine the marinade ingredients. Add the sliced garlic, olive oil, red wine vinegar, salt, pepper, dry mustard, Worcestershire sauce, cayenne, and Tabasco sauce. Mix all ingredients thoroughly until well combined.
Place the flank steak in the marinade, ensuring both sides are well coated. Turn the steak over a few times to ensure even distribution of the marinade.
Marinate the steak in the refrigerator for a minimum of 3 hours, and ideally up to 24 hours. The longer the marinating time, the more flavorful and tender the steak will become. Remember to turn the steak over several times during the marinating process to ensure even soaking.
Preheat your broiler on high. Position the oven rack so that the steak will be approximately 3 inches from the heat source. Alternatively, preheat your BBQ grill to high heat.
Remove the steak from the marinade and discard the marinade.
Place the marinated flank steak under the preheated broiler. Broil each side for approximately 4 minutes, or until the internal temperature reaches your desired level of doneness. For medium-rare (130-135°F), a total cooking time of 8 minutes (4 minutes per side) is typically sufficient. Use a meat thermometer to ensure accuracy. If using a BBQ, grill each side for the same amount of time to achieve a similar internal temperature.
Once cooked, remove the steak from the broiler or grill and transfer it to a cutting board. Let the steak rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
To serve, slice the steak thinly across the grain on a diagonal. This is crucial for achieving maximum tenderness, as it shortens the muscle fibers.

Expert Tips & Tricks

Scoring the meat: Don’t be afraid to score deeply, but avoid cutting all the way through the steak. The scoring helps with marinade penetration and prevents the steak from curling up during cooking.
Marinating: While 3 hours is the minimum, a 24-hour marinade truly transforms the steak. The acid in the red wine vinegar helps to tenderize the meat significantly.
Doneness: Use a meat thermometer! Internal temperature is the only reliable way to ensure your steak is cooked to your liking. Remember that the temperature will rise a few degrees as the steak rests.
Resting is essential: Don’t skip the resting period. It’s crucial for allowing the juices to redistribute throughout the steak, resulting in a much more tender and flavorful bite. Tenting the steak loosely with foil during resting helps retain heat.
Slicing against the grain: This is absolutely key. Look closely at the steak to identify the direction of the muscle fibers and slice perpendicular to them.

Serving & Storage Suggestions

Serve the London Broiled Flank Steak immediately after slicing for the best flavor and texture. It pairs wonderfully with a variety of sides, such as roasted vegetables (asparagus, bell peppers, onions), mashed potatoes, a fresh salad, or grilled corn on the cob. For a complete meal, consider serving it with crusty bread and a vibrant chimichurri sauce.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat or in the microwave, taking care not to overcook it. Sliced leftover steak is also excellent in sandwiches, salads, or stir-fries.

Freezing is also an option for longer storage. Wrap the steak tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. Frozen steak can last for up to 2-3 months. Thaw it completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	430.3 kcal	N/A
Calories from Fat	329 g	77%
Total Fat	36.6 g	56%
Saturated Fat	7.6 g	38%
Cholesterol	77.1 mg	25%
Sodium	366.8 mg	15%
Total Carbohydrate	0.6 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.2 g	0%
Protein	24.2 g	48%

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

Variations & Substitutions

Marinade Variations: Experiment with different marinades to customize the flavor profile. Try adding balsamic vinegar for a sweeter tang, or soy sauce for a more umami-rich flavor. Herbs like rosemary, thyme, or oregano also add a delightful aromatic dimension.
Spicy Kick: Increase the amount of cayenne or Tabasco sauce for a spicier dish. You could also add a pinch of red pepper flakes.
Citrus Infusion: Add the zest and juice of a lemon or lime to the marinade for a bright and zesty flavor.
Garlic Lovers: If you’re a garlic enthusiast, feel free to add more minced garlic to the marinade.
Worcestershire Sauce Alternatives: If you’re avoiding gluten, look for gluten-free Worcestershire sauce options, which are increasingly available.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of meat?
A: While this recipe is specifically designed for flank steak, you could potentially use skirt steak as a substitute. However, cooking times may need to be adjusted.

Q: How do I know when the steak is done?
A: The best way to determine doneness is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding any bone. Medium-rare is 130-135°F, medium is 135-145°F, and medium-well is 145-155°F.

Q: Can I marinate the steak for longer than 24 hours?
A: While you can marinate the steak for longer than 24 hours, the acid in the marinade may start to break down the meat fibers too much, resulting in a mushy texture.

Q: What if I don’t have a broiler?
A: If you don’t have a broiler, you can grill the steak on a preheated grill over high heat. Adjust the cooking time as needed to achieve your desired level of doneness. A cast-iron skillet on the stovetop also works well.

Q: Can I make this ahead of time?
A: You can marinate the steak up to 24 hours in advance. However, it’s best to cook and serve the steak immediately for optimal flavor and texture. You can also slice the steak after cooking and use it in salads or sandwiches later.

Final Thoughts

This London Broiled Flank Steak recipe is a testament to the fact that simple ingredients and straightforward techniques can result in an incredibly flavorful and satisfying meal. The key is to use high-quality ingredients, pay attention to detail, and don’t be afraid to experiment with different flavor combinations. I encourage you to try this recipe and share your feedback. Pair it with a bold red wine for a truly unforgettable dining experience. Happy cooking!

London Broiled Flank Steak Recipe