Cocktail London Broil

This is a retro cocktail party appetizer that still holds up.

Flank steak gets tenderized, slathered in barbecue sauce, and marinated overnight in red wine. The combination of acid from the wine and the enzymes in the tenderizer breaks down the muscle fibers so the meat slices like butter after broiling.

A quick broil under high heat gives the outside a char while keeping the center pink. Then the whole steak goes into the fridge for at least two hours. Cold flank steak firms up and slices paper-thin against the grain, which is exactly what you want for a passed appetizer.

Arrange the slices on one side of a platter with garlic bread baguette slices on the other. Guests grab a toothpick, pile steak on bread, and you’re done. No forks, no plates, no fuss.

Chef Tips

• Stab the steak thoroughly with a fork after applying the tenderizer. This creates channels for the marinade to penetrate deep into the meat.
• Broil only 5 to 7 minutes per side. Flank steak goes tough fast if overcooked. You want medium-rare at most.
• Slice against the grain when cold. The fibers are easier to see on a chilled steak, and cold meat holds its shape for clean, thin cuts.
• Make the garlic bread with real butter, fresh garlic, and parsley. Store-bought garlic bread won’t match the flavor.

Variations

• Use a bold chimichurri instead of barbecue sauce for the marinade for an Argentine-style spin.
• Swap red wine for dark beer in the marinade for a maltier, earthier flavor profile.