Kohl's London Broil - Flank Steak

This flank steak marinade pulls from an unexpected direction: curry powder and ginger mixed with soy sauce, steak sauce, and garlic create a savory, warming glaze that’s part steakhouse, part Indian spice rack. It’s a combination that sounds odd on paper but makes sense once you taste how the curry deepens the soy and the ginger brightens the whole thing.

The steak soaks in this marinade all day, and that long soak is a must. Flank steak is a lean, tight-grained cut that needs time to absorb flavor past the surface. A quick 30-minute dip won’t cut it.

Slashing the edges before marinating does two things: it prevents the steak from curling under the broiler, and it gives the marinade more surface area to penetrate into the meat.

Three and a half minutes per side under a hot broiler gives you rare. Go to four and a half for medium-rare. Flank steak gets tough fast past medium, so pull it early and let it rest.

Pro Tips

• Slice against the grain on a sharp diagonal after resting. This is the single most important step for tender flank steak
• Pat the steak dry before broiling so the surface sears instead of steaming
• Position the oven rack about 4 inches from the broiler element for the best char
• Let the steak rest 5 to 10 minutes before slicing so the juices redistribute

Variations

• Grill over high heat instead of broiling for a smokier char
• Add a tablespoon of honey to the marinade for a sweet-savory glaze that caramelizes under the broiler
• Swap curry powder for Chinese five-spice for an East Asian twist