July 23, 2012 by Lauren
Everyone loves steak. Well, I’m sure vegetarians and the like don’t, but a good steak is worth its weight in gold. That being said if you buy everyone $5.99/lb ribeye’s (and that’s a deal) you’ve already broken the bank. This recipe is for a cut called “London Broil.” That’s sort of a lie, the preparation method is called London Broil, but most grocery stores are selling cuts that they label as London Broil. Traditionally it’s thick cut flank steak but I have (occasionally) seen it say London Broil – Top Round, which is another cut of beef. Honestly, either will do. London Broil has thick long muscle strands, so it’s important we cut it into strips (or you’ll be chewing all night). It’s about $4.99/lb regularly but I buy it almost exclusively at $2.99 or $3.99. That makes a whole steak $8 for 4 people. Plus this cut of meat is incredibly flexible after it’s cooked. We’ll slice off what we want and then cut and save the rest for later. I put it on salads, we make sandwiches out of it or just repeat the same meal but reheated.
Click on any picture below to see them larger and get a play by play (click the picture to close and return):
London BroilActive Cook Time: 15 minutes Inactive Prep Time: 30 minutes to 4 hours
- 1 London Broil cut steak (any size will do, compare your thickness to mine)
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons dijon or whole grain mustard (just not yellow)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Put all of the marinade ingredients in a gallon ziploc bag. Make sure to mash the mustard around in the liquid to break it up. Place your steak in the bag and press all the air out, then seal it. Place on a plate and refrigerate as you marinate. I’ve done as little as 30 minutes and as much as 6 hours.
- When ready to cook, pre-heat your grill. I like about 425 degrees for this steak. While your grill is preheating, pull the plate of meat out and let it sit on the counter.
- Once your grill is hot, place the steak down on the grill. Close the lid on the grill and flip at about 5 minutes.
- Cook the second side about 5 minutes as well and then temp with a meat thermometer. On most cuts 5 minutes per side (plus rest) will leave you at medium to medium rare. I usually cook it to about 115 or 120 degrees internal and then rest it. This is not a cut you want to cook to “well done” or it will get dry. Go to 130 degrees and you should end up with no pink.
- After resting make sure to cut thin strips AGAINST the grain (see the pictures). Cut the first piece off as a triangle so you’re cutting down, but also out (on the bias).
This marinade has enough salt that everything stays super juicy. You will have drippings on your board (see the rim on my cutting board? That’s what it’s there for) and I’ll sometimes serve those in a little ramekin for dipping.