London broil recipe
information
Despite its name, this dish is a standard lunch menu item all over the United States. It is often served, cut into diagonal slices, on toast or, as here, with Bearnaise sauce for a more formal meal.
ingredients
London Broil is one of the most popular lunch dishes in the United States. Serve, as here, with ' potatoes and Bearnaise Sauce for a formal lunch, or cut the steak into strips and serve over toast for a snack lunch.
4 x 225 g (8 oz) Rump or flank steaks
MARINADE
50 ml (2 fl oz) 1/4 cup White wine vinegar
50 ml (2 fl oz) 1/4 cup Olive or vegetable oil
1 Garlic clove, crushed
1 Tbs Lemon juice
4 Black peppercorns, crushed
1 tsp Salt
50 ml (2 fl oz) 1/4 cup Olive or vegetable oil
1 Garlic clove, crushed
1 Tbs Lemon juice
4 Black peppercorns, crushed
1 tsp Salt
method
1. Combine all the marinade ingredients in a large shallow dish. Arrange the steaks in the dish and set aside at room temperature for 2 hours, basting occasionally.
2. Preheat the grill (broiler) to high.
3. Remove the steaks from the marinade and discard it. Put the steaks on a lined grill (broiler) rack and grill (broil) for 3 minutes on each side.
4. Reduce the heat to low and grill (broil) for a further 3 to 4 minutes on each side, depending on the doneness of the steaks. Serve at once.
2. Preheat the grill (broiler) to high.
3. Remove the steaks from the marinade and discard it. Put the steaks on a lined grill (broiler) rack and grill (broil) for 3 minutes on each side.
4. Reduce the heat to low and grill (broil) for a further 3 to 4 minutes on each side, depending on the doneness of the steaks. Serve at once.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
