London Broil


3/4 cup vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon freshly ground pepper
2 teaspoons dried parsley flakes
1 teaspoon dry mustard
1-1/2 pounds flank steak


Combine all ingredients except steak in a heavy-duty zip-top plastic bag.

Score steak by making ⅛-inch-deep diagonal slashes across the meat in two different directions to create a diamond pattern on both sides of the meat. Add steak to marinade; seal and chill at least 1 hour or overnight. (If you wish to reserve some of the marinade to use as a basting sauce, do so before adding the steak; see box, “Tips for Marinating.”)

Remove steak from marinade, reserving ¼ cup marinade. Boil reserved marinade 5 minutes to kill any bacteria; use as a basting sauce. Grill steak, covered with grill lid, over high heat (400° to 500°) 5 minutes on each side or to desired degree of doneness, basting occasionally. Remove from grill; let steak stand covered for 5 minutes. (To broil, place steak on a rack in a broiler pan. Broil 3 to 5 inches from heat for 5 minutes on each side or to desired degree of doneness.)

Slice steak diagonally across grain into thin strips.

  • Marinate beef in heavy-duty zip-top plastic bags or in covered glass, ceramic, or stainless steel containers. Do not marinate in aluminum containers, which can impart “off” flavors.
  • Marinate meats in the refrigerator.
  • To tenderize tough cuts of meat, marinate overnight. Thick cuts, such as top round, can marinate up to 48 hours. (If you just want to add flavor, marinate 30 minutes to 2 hours.)
  • Add roughly 1 cup marinade for 1-½ pounds of beef. If the marinade doesn’t completely cover the beef, turn beef every couple of hours.
  • When marinating a flank steak, cut diagonal slashes on both sides of the meat to allow the marinade to penetrate more quickly. For thicker cuts of beef, prick the meat all over with the tines of a fork.
  • Yield: 

    4 to 6 servings

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