I have never been to London. In fact, I’ve never been to the British Isles. While I have not travelled internationally extensively, I have been to Europe twice and missed it both times. If any loyal (and rich) reader from the UK wants to fly me over to cook for a week…..
London Broil is such an easy dish. Marinate and grill. Wait and remove. Wait and slice. What I didn’t know is that London Broil is a dish really only known in the Western Hemisphere and not in London at all. London Broil is not, contrary to popular opinion, not a cut of beef, but a style of cooking a cut. The cut of choice for London Broil in the United States is flank steak. You’ll love this.
I love this cut of meat. It grills easily and flavors well.
On the grill.
Once again, let it rest for 10 minutes before you cut into it. You won’t be sorry.
London Broil with Garlic and Herbs
Prep Time: 10 mins | Cook Time: 15 mins | Makes: 6 | Difficulty: Easy
- 2 tbsp red wine vinegar
- 1 cup olive oil
- 2 garlic cloves, crushed with a garlic press
- 3/4 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 beef top round steak, 1″ thick (1 1/2 lbs)
1) Prepare charcoal fire or preheat gas grill for direct grilling over medium heat. In large zip tight plastic bag, mix vinegar, oil, garlic, oregano, salt, and pepper. Add steak, turning to coat. Seal bag, pressing out excess air. Place bag on plate and marinate 15 minutes at room temperature.
2) Remove steak from marinade; discard marinade. Place steak on hot grill rack. Grill 7-8 minutes per side for medium rare or until of desired doneness.
3) Transfer steak to platter. Let stand 10 minutes to set juices for easier slicing. To serve, thinly slice steak across the grain.