Dan's Peppery London Broil
Submitted by pjroay
Flank steak rubbed with garlic, red pepper, and seasoned salt, then marinated in Worcestershire sauce. Broil or grill for just minutes per side and slice thin across the grain.
YIELD
1 piecePREP
5 minCOOK
8 minREADY
4 hrsLondon broil doesn’t need to be complicated. This one proves it with five ingredients and a few hours of patience while the marinade does the work.
A garlic and red pepper paste gets rubbed into fork-pierced flank steak, then Worcestershire sauce takes over in a zip-lock bag. Four hours in the fridge and you’ve got meat that’s seasoned all the way through.
High heat, a few minutes per side, and you slice it thin against the grain. That’s it. Juicy, peppery, and deeply savory with almost zero hands-on effort.
Pro Tips
- Poking holes with a meat fork isn’t just for show. It lets the marinade penetrate deep into the muscle fibers.
- Don’t go past medium or flank steak gets tough. Pull it at medium-rare for the most tender slices.
- Let the steak rest 5 to 10 minutes before slicing so the juices redistribute instead of running all over your cutting board.
- Always slice against the grain on a sharp diagonal for maximum tenderness.
Ingredients
Directions
With a meat fork, poke holes in both sides of meat.
Make a paste with garlic, seasoned salt and red pepper; rub over both sides of meat.
Place steak in a gallon-size plastic bag.
Add Worcestershire sauce and close bag.
Refrigerate at least 4 hours, turning once.
Remove meat; discard marinade.
Broil or grill over hot coals until meat reaches desired doneness, 4 to 5 minutes per side.
To serve, slice thinly across the grain.
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