Scored flank steak brushed with a lemon and oil baste, broiled quickly, sliced thin across the grain and served with buttery sauteed onions. Serves 6 to 8.
London broil is less a cut than a method: a lean, flavorful steak cooked fast under high heat and sliced very thin across the grain. Flank steak is the classic choice. Scoring the surface helps the baste soak in and keeps the steak from curling under the broiler.
Sweet, buttery sauteed onions cook first and stay warm while the steak broils for about ten minutes total. Slice it on an angle and pile the onions on top.
Ingredients
1 tablespoon butter or margarine
2 medium onions, thinly sliced
1/4 teaspoon salt (for the onions)
2 tablespoons vegetable oil
1 teaspoon lemon juice
1/2 teaspoon salt (for the steak)
1/4 teaspoon pepper
2 cloves garlic, crushed
2 pounds flank steak, scored
Instructions
Score the steak. If your steak is not already scored, use a sharp knife to make shallow diagonal cuts about 1/8 inch deep and 1 inch apart across both sides in a diamond pattern.
Cook the onions. Melt the butter in a skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring, until the onions are tender and golden. Keep them warm over low heat.
Heat the broiler. Set the oven to broil (or 550°F) and position the rack so the top of the steak will be 2 to 3 inches from the heat.
Baste. Stir together the oil, lemon juice, 1/2 teaspoon salt, pepper and crushed garlic. Brush it over the top side of the steak.
Broil the first side. Broil the steak for about 5 minutes, until browned.
Broil the second side. Turn the steak, brush with the rest of the oil mixture and broil about 5 minutes longer for rare. Add a minute or two per side for medium-rare or medium.
Rest and slice. Let the steak rest for 5 minutes. Cut it across the grain at a slanted angle into very thin slices.
Serve. Serve topped with the warm onions.
Nutrition per serving (estimated)
280Calories
3 gCarbohydrates
<1 gFiber
3 gNet carbs
28 gProtein
17 gFat
Estimated per serving, based on 7 servings (the recipe serves 6 to 8), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
London broil is a cooking method rather than a single cut. Flank steak is traditional, and top round is also sold under the London broil name.
How long do you broil London broil?
About 5 minutes per side, 2 to 3 inches from the heat, for rare flank steak. Use a thermometer for accuracy.
What temperature should London broil be cooked to?
Flank steak is traditionally served rare to medium-rare (about 125°F to 135°F). The USDA safe minimum for beef steaks is 145°F followed by a 3-minute rest.
