London Broil Recipe
American · Main course · 22 min total
A classic American dish featuring marinated flank steak broiled to perfection and thinly sliced against the grain for maximum tenderness.
10
min prep
min prep
12
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 1/2 lbs flank steak
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- In a small bowl, whisk together soy sauce, olive oil, red wine vinegar, garlic, rosemary, pepper, and salt.
- Place flank steak in a resealable plastic bag or shallow dish; pour marinade over steak, turning to coat. Refrigerate for at least 2 hours, or up to 8 hours.
- Preheat broiler to high and place oven rack about 4 inches from heat source.
- Remove steak from marinade and pat dry with paper towels. Discard marinade.
- Place steak on a broiler pan or baking sheet lined with foil. Broil for 5-6 minutes per side for medium-rare (internal temperature 130-135°F), or to desired doneness.
- Remove from oven and let rest for 5-10 minutes on a cutting board.
- Slice steak thinly across the grain and serve.
Tips
- For best results, slice the steak at a 45-degree angle against the grain.
- Leftover London broil can be stored in the refrigerator for up to 3 days and is great in sandwiches or salads.
- Letting the steak rest before slicing is crucial to retain juices.
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