London broil is often sold as a specific cut of meat; however, it actually refers to a method of preparing and cooking flank steak. Although the name would indicate it originated in England, it’s actually an invention of North America.
- 1 flank steak (possibly labeled as London broil), 2 to 2 1/2 lbs
- 1/2 cup soy sauce
- 2 tbsp oil of your choice
- 2 tbsp ketchup
- 2 tbsp balsamic vinegar
- 1 tsp minced garlic (about 3 cloves)
- 1/2 tsp dried or 1 tsp fresh rosemary
- 1/2 tsp dried or 1 tsp fresh thyme
- 1/2 tsp paprika
- black pepper to taste
Score thawed steak on both sides in crosshatch pattern and place in zip-top bag. Mix all ingredients and pour into bag, coating meat; seal and squeeze out air. Allow to marinate at room temperature for at least 1 hour but no more than 2 (can marinate overnight in the refrigerator, but need to bring back to room temperature before cooking). Broil on baking sheet or broiling pan in oven for 15 minutes each side (internal temperature should reach 125 to 140); allow to rest for at least 10 minutes before slicing diagonally (against the grain) to serve. Can brush with herbed butter if desired.
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