Easy London Broil
Submitted by msmith
Easy London broil scores flank steak in a diamond pattern, marinates in garlic, oil, and vinegar, then grills hot for a quick steak dinner. Six ingredients, no fuss.
YIELD
2 servingsPREP
10 minCOOK
11 minREADY
1 hrsEasy London broil is a back-pocket steak technique built on a single piece of flank or top round steak. The whole recipe relies on three principles: scoring the meat to break up the long grain, a sharp acidic marinade to tenderize, and a hot, fast grill that builds a crust before the inside overcooks.
The diamond-pattern scoring is non-negotiable for a tougher cut like flank or top round. The shallow cuts open up the dense muscle fibers so the marinade penetrates deeper and the heat distributes more evenly. Skip the scoring and you get a chewy, leathery slice instead of a tender one.
Chef Tips
- Score the steak ¼ inch deep on both sides. Too shallow and the marinade doesn’t get in, too deep and the steak falls apart on the grill.
- A 24-hour fridge marinade is better than a quick 1-hour room-temp one. The vinegar needs time to break down the muscle fibers.
- Pat the steak dry before grilling. Wet meat steams instead of searing, and you’ll lose the crust.
- Slice against the grain after a 5-minute rest. London broil is unforgiving here: cut with the grain and even a perfectly cooked steak will chew like a boot.
Variations
- Add a tablespoon of soy sauce and a teaspoon of brown sugar to the marinade for a teriyaki lean.
- Swap garlic for fresh minced rosemary and a strip of orange peel for a Mediterranean profile.
- Skip the grill and use a cast-iron pan over high heat for an indoor version, finishing under the broiler for the last minute.
Ingredients
Directions
Prepare and marinate steak by scoring meat and making shallow cuts at 1 inch intervals diagonally across the steak in a diamond pattern.
Repeat on second side.
Place meat in a plastic bag and set into a shallow dish.
For marinade, combine oil, vinegar, garlic, ¼ teaspoon salt and ¼ teaspoon pepper.
Pour over meat.
Seal bag.
Marinate at room temperature up to 1 hour or in refrigerator up to 24 hours; turn bag occasionally.
Grill marinated steak on an uncovered grill directly over medium coals for 6 minutes.
Turn and grill to desired doneness allowing 5 to 6 minutes more for rare or 7 to 8 minutes more for medium rare.
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