29 london broil recipes

Thick seitan steaks baked until firm, then simmered in a savory tamari broth with kombu and fresh ginger for deep umami flavor. Brushed with sauce and broiled until lightly charred, these vegan steaks have real chew and satisfying meatiness.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

London Broil flank steak marinated all day in soy sauce, steak sauce, garlic, curry powder, and ginger, then broiled to rare in just seven minutes flat.

Homemade beef jerky made from flank steak marinated in soy or teriyaki sauce, then dried low and slow in the oven or smoker. Chewy, salty, and completely addictive.

Homemade beef jerky from flank or top round, marinated in soy sauce and slow-dried in a low oven or smoker. Lean, chewy, and savory snack made simple in your own kitchen.

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

Flank steak marinated in balsamic vinegar and Italian dressing, then broiled to juicy medium-rare in under 10 minutes. Only 4 ingredients stand between you and a seared, tangy steak dinner sliced thin against the grain.

Easy beef stroganoff with thin-sliced steak, mushrooms and onions in a creamy sour cream sauce shortcut with A.1. steak sauce. A quick weeknight skillet dinner served over egg noodles.

Pan-broiled flank steak: a screaming-hot cast-iron skillet, coarse salt as the only seasoning, and 8 to 10 minutes total cook time. Two ingredients, fast, and sliced thin against the grain for a tender result.

Classic steak au poivre with flank steak: pepper-crusted beef pan-seared in butter, flambeed with brandy, and finished with cream for a bistro steak dinner in 30 minutes.

Master flank steak marinade method using only barbecue sauce. Layer, refrigerate, grill, and slice against the grain for juicy beef every time.

Master flank steak marinates two trimmed flank steaks in barbecue sauce for 4 to 6 hours, then grills to your preferred doneness. A two-ingredient summer cookout staple.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Grilled flank steak rolled with stir-fried cabbage, then wrapped in flatbread with wasabi-ginger cream cheese creates Japanese-fusion pinwheels for elegant entertaining.