It was a chilly winter evening in London. Sarah, a passionate home cook, had just returned from a month-long culinary journey across Asia. As she unpacked her suitcase filled with exotic spices and stories, there was a knock on her door. It was Mrs. Smith, her elderly neighbour, eager to hear about Sarah’s travels. Sarah’s eyes lit up, and as they settled into the warmth of her living room, she began to share tales of her culinary adventures.
One evening, as she dined in a small local eatery in Tokyo, she stumbled upon a steak dish with an aroma so delightful, it reminded her of the London Broil her mother used to make. But this one had a unique twist. Inspired, Sarah decided to bring that twist back to London. And that evening, as the aroma of her newly inspired London Broil filled her home, she knew she had created something special. As Mrs. Smith took her first bite, she remarked, “My dear, this isn’t just a good London Broil recipe; it’s the best I’ve ever tasted!” Today, we’re about to embark on that very culinary journey with Sarah.
How to Prepare London Broil
Ingredients for London Broil
- 3 tablespoons of a soy sauce blend (consider mixing traditional soy with a dash of fish sauce for depth)
- 1 tablespoon chili sauce (a richer alternative to ketchup)
- 1 tablespoon vegetable oil
- 2 cloves garlic, finely minced
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano, crushed
- 1 teaspoon ground ginger (for a hint of spice)
- 3-4 tablespoons lemon juice (acts as a tenderizer)
- 4 pounds flank steak, preferably organic
Directions for London Broil
- In a mixing bowl, combine the soy sauce blend, chili sauce, vegetable oil, garlic, salt, black pepper, oregano, ginger, and lemon juice. Whisk until all ingredients are well-integrated.
- Carefully score both sides of the flank steak in a diamond pattern, ensuring you don’t cut too deep.
- Liberally rub the marinade into both sides of the steak, ensuring it enters the score marks.
- Place the steak in a resealable bag or covered dish, and let it marinate in the refrigerator. For optimal flavour, marinate for 24 hours, flipping and massaging the meat occasionally.
- When ready to cook, preheat a skillet or grill to high heat. If using a stove top, ensure it’s at its highest setting.
- Place the steak on the grill or in the skillet, cooking for approximately 5 minutes on each side or until your desired level of doneness is achieved.
- Once cooked, let the steak rest for a few minutes, then slice thinly against the grain. Serve and enjoy!
What makes this London Broil recipe unique?
The incorporation of ingredients like chili sauce, ground ginger, and lemon juice not only enhances flavour but also ensures a tender and juicy steak.
Can I use a different type of steak for this recipe?
While flank steak is traditionally used for London Broil due to its lean nature and flavour profile, feel free to experiment with top round or sirloin cuts. Just adjust the cooking time accordingly.
How long should I marinate the steak?
While the steak will be flavourful even with a few hours of marinating, letting it sit for 24 hours will deeply infuse the flavours, ensuring a tastier outcome.
Why is there lemon juice in the marinade?
Lemon juice acts as a natural tenderizer, breaking down the proteins in the meat and ensuring a tender bite.
I don’t have chili sauce; can I use ketchup?
Absolutely! While chili sauce offers a richer taste, ketchup is a good substitute. Feel free to adjust based on your taste preference.
Can I prepare London Broil on the stovetop?
Yes, you can sear the steak in a skillet on high heat, ensuring you get a nice crust on the outside while keeping the inside juicy.
What side dishes go well with London Broil?
Grilled vegetables, mashed potatoes, or a fresh salad make excellent companions to London Broil.
How do I store leftover London Broil?
Leftovers should be wrapped in foil or placed in an airtight container and refrigerated. Consume within 2-3 days for best flavour.
Can I freeze the steak in the marinade for later use?
Yes, you can freeze the marinated steak. Make sure to thaw it thoroughly in the refrigerator before cooking.
Why score the steak?
Scoring the steak helps the marinade penetrate deeper into the meat, ensuring every bite is flavourful.
- 3 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 pounds flank steak
- Mix soy sauce, ketchup, vegetable oil, garlic, salt, pepper, and oregano together in a small bowl.
- Score both sides of steak in a diamond cut, about 1/8 inch deep. Rub marinade into both sides of the meat. Store in a covered dish or resealable plastic bag in the refrigerator to marinate for 5 to 6 hours, or overnight. Flip meat every few hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place steak on the preheated grill. Cook for 3 to 7 minutes per side, or to the desired doneness.