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London Broil

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The price of steak this time of the year is usually high. In the summer you can get some great deals. We love to cook them outside on our good old Weber kettle grill. But since it’s February and I won’t be cooking anything outside I like to make London Broil. It has a great flavor but considerably cheaper then a New York Strip. My sister Marilyn taught me how to prepare London Broil this way years ago when we would vacation together at the Jersey shore. Gee, makes me wish summer was here right now. Oh well getting off subject… London Broil is actually the name of the way it’s prepared not the cut of meat. Most use top round steak or flank steak for London Broil. In the original preparation it was pan fried over high heat to medium rare, any longer and the meat would be to tough to eat. Here is the way my big sister taught me.

London Broil

Flank Steak or Top Round Steak (most stores will have a cut of meat labeled London broil)

Italian dressing (or your favorite marinade)

put steak into a plastic bag and add the Italian dressing

place in refrigerator for several hours or overnight

lay on large plate and repeatedly pierce with a fork to tenderize, both sides

broil on high 6 inches from top

broil 7 mintues on each side, until internal temperature of 130 F. is reached (depends on thickness of meat mine was 1 1/4 inches thick ), don’t over cook or meat will get tough

transfer to a plate and cover loosely with foil and let rest for 10 minutes

Slice the steak thinly against the grain. Top with juices from plate. The flavor is outstanding. 🙂

Shared on Reasons To Skip The Housework , Momnivore’s Dilemma , Saved by Lovely Creations , Fireflies and Jellybeans , Whole New Mom , Time Warp Wife , Raising Homemakers.com , Women Living Well , The Frugal Girls , Comfy in the Kitchen

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3 thoughts on “London Broil”

  1. Marilyn says:

    Thanks for mentioning my name…it jogged my memory of those days long ago at the shore!!

  2. Debbie @ Easy Natural Food says:

    I’ve never been a fan of London Broil because its always been tough! But this inspires me to give it another try, thanks!

    1. Diane says:

      The trick is to cut it thin. Thanks so much for stopping by!

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