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
- 4 Rump or flank steaks each weighing about 8 oz
marinade
- 2 floz White wine vinegar
- 2 floz Olive or vegetable oil
- 1 Garlic clove crushed
- 1 Tbs Lemon juice
- 4 Black peppercorns crushed
- 1 tsp Salt
Instructions
- 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.
- Preheat the grill (broiler) to high.
- 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.
- 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.
Calories: 607 kcal
Carbohydrates: 1 g
Protein: 46 g
Fat: 47g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 138 mg
Sodium: 701 mg
Potassium: 622 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 35 IU
Vitamin C: 2 mg
Calcium: 19 mg
Iron: 4 mg