Steak is the second most commonly grill cooked item. I chose this recipe because it has long been one of my family’s favorites and it is very simple. This cut is very flavorful, but a bit tough. Thinly slicing the meat across the grain for serving will solve that problem. Any leftover slices will make excellent sandwiches the next day.
A London broil is not a cut of meat, but a marinated and grilled flank steak. However, many butchers label a variety of thin cuts of beef as a London broil. The recipe was developed in the U.S. and first appeared in print in 1931. The food guru James Beard attributed its origin to the city of Philadelphia, but its exact origin is unclear.
1 1-inch thick flank steak
Extra virgin olive oil for brushing
Salt and fresh ground black pepper
Trim visible fat from the meat. Prepare the marinade (recipe follows).
Add the meat to the marinade in the zip-top plastic bag. Zip the bag almost closed, expel as much air as possible, and then zip the bag completely closed. Marinate refrigerated for 24 hours. Prepare the grill for direct cooking over a hot fire. Drain the meat reserving the marinade. Lightly brush the meat with oil and season with salt and pepper. Boil the reserved marinade for 10 minutes, reduce the heat, and hold warm. Grill the meat directly over the fire for 5 minutes per side for medium rare. Thinly slice the steak perpendicular to the grain, place it on a serving platter, and pour the heated marinade over it. Serves 4 to 6
1/2 cup soy sauce
1/4 cup dry red wine
1 tablespoon brown sugar
1/2 teaspoon ground ginger
3 cloves garlic, pressed or minced
Combine all ingredients in a plastic zip-top bag and knead until the sugar is dissolved.