It's a valued added steak—costing less, but delivering all the steak jazz on your dinner table. Don't be confused, it’s not a cut of beef, but rather a method of cooking which became popular from restaurant menus. Originally, the cut of meat was flank steak, but it’s common to find London Broil applied to almost any cut of beef that is very lean and less tender, often found in the market as labeled Top Round. The top secret to making a tasty London Broil is a great marinade or rub, grilled on high heat, allow it to rest a few minutes before slicing thin pieces of meat across the grain.
To make a tasty London Broil Steak this weekend get my recipe now, so you can marinate the steak for at least 24 hours!
George's London Broil
Makes 6-8 servings | From George Hirsch Living it UP! TV series
2 pounds hanger steak, sirloin, flank, or top round
1 cup orange juice
8 cloves garlic, chopped
1 Tablespoon Balsamic Vinegar
1 Tablespoon olive oil
1 Tablespoon cilantro, or other aromatic herb like rosemary
2 teaspoons soy sauce
2 teaspoons hot sauce
Fresh ground black pepper
Place orange juice, garlic, vinegar, olive oil, cilantro, soy and hot sauce in bowl and blend well.
Pour blended marinade over beef and marinate 24-48 hours in refrigerator.
Preheat a cast iron pan grill pan or outdoor grill to high heat. Remove meat from marinade, dry off with paper towels and grill on high heat for two minutes on each side, brushing with marinade while cooking. Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.
Serve London Broil sliced steak with optional toppings:
sour cream
sliced avocados
roasted peppers
chopped plum tomatoes
grilled onions
chefgeorgehirsch.com
