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London broil

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

serves 4
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

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.

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