London broil initially referred to marinated flank steak that was broiled and then thinly sliced across the grain. As time has gone on butchers started labeling top round cuts as London broil. TLDR: London broil refers more to a method of preparation and cooking, rather than a specific cut of meat. We’re going to stick with the flank steak cut for this recipe though.
Like I said, marinating is going to be essential for this recipe. The other essential piece is the tangy, barbecue-esque sauce that goes on top of the steak. This is a super simple sauce combination that just takes this grilled meat to the next level. I know there’s controversy over whether you should put sauce on steak or whatnot, but for this recipe – do it!
Definitely get yourself a digital meat thermometer. Cook to 135 degrees for medium rare, 145 degrees for medium, 155 degrees for medium well, and 165 degrees for well done. Since flank steak is leaner and can tend to dry out, stick to cooking it to about medium.
This is a really easy steak recipe that I hope your family enjoys just as much as mine does.
London Broil-Style Flank Steak
1 flank steak
- 3 tablespoons olive oil
- 1 clove garlic, mashed
- 1 tablespoon vinegar
- ¼ teaspooon salt
- ¼ teaspoon black pepper
- ¼ teaspoon mustard
- ¼ teaspoon dried parsley flakes
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 tablespoon worcestershire sauce
- ½ cup chili sauce
- 3 drops tabasco sauce
- 1 medium onion, sliced
- In a shallow bowl with a cover or a Ziploc bag, combine all of the marinade ingredients. Place steak in marinade and let sit for at least 2 hours or overnight.
- Preheat your grill at 450 degrees. Begin grilling steak. While steak is grilling, mix up all of the finishing sauce ingredients in a small bowl. During the last few minutes of grilling, brush the finishing sauce on both sides of the steak.
- To serve, cut the steak in thin slices against the grain.