Robust London Broil
"This dish can also be made ahead. Just cover tightly after adding marinade and refrigerate at least 6 hours but no longer than 24. Turn occasionally."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 lb high-quality beef flank steak, 1 inch thick
- 1⁄2 cup dry white wine or 1/2 cup beef broth
- 1⁄4 cup soy sauce
- 1⁄4 cup water
- 1 tablespoon molasses
- 2 cloves garlic, minced
directions
- Cut both sides of beef in diamond pattern 1/8" deep.
- Place beef in a shallow baking dish.
- Mix remaining ingredients; pour over beef.
- About 15 minutes before serving, set oven to broil.
- Place beef on rack in a broiler pan and broil 2-3" from heat for 5 minutes or til brown.
- Turn.
- Broil 5 more minutes for medium done.
- Cut beef across grain @ slanted angle into thin slices.
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Reviews
-
Great flavor on the marinade. Because it is summer and I live in HOT Arizona, we decided to throw it on the grill rather than broil it. I combined it with Recipe #290476 and it was oh so tasty. Thanks for posting. -
I thought this recipe was great. I found the London Broil very delicious and flavorful. I followed the cutting directions as written and cooked the meat right after I poured the marinade / liquid mixture over it. The molasses seemed to be the most pronounced taste. Very simple ingredients and very simple preperation. Leftovers I diced up and I served over a steamed vegetable mixture. -
The marinade didn't leave much flavor on the steak. I was really dissapointed in the flavor. I marinaded it for about 8 hours.
RECIPE SUBMITTED BY
bert2421
Oakville, Ont
I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.
