Julies London Broil Marinated Flank Steak Recipes

Steps:

• Lightly score meat on top and bottom.
• Mix marinade and soak meat for several hours, then barbecue.
• NOTE: I removed the 1/8 t kosher salt after the reviews, although I suspect those reviewers probably used regular soy sauce rather than the low sodium as listed. When I use the Italian dressing, I don't use the kosher salt, but if I use olive oil, I do use it.

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

Steps:

• Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a non-reactive broiling pan. Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Drain off marinade and put into a saucepan. Place steak under broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare, for 4 to 5 minutes on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates. Meanwhile bring marinade to the boil. Remove from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate with cress.

Steps:

• Mix marinade ingredients together.
• Put steak in shallow dish in which it can lie flat. Pour marinade over and refrigerate 2 hours.
• Broil 4 inches from broiler for 15 minutes. Turn, brush with marinade and broil 5 more minutes.
• Slice very thinly across the grain.

Steps:

• Remove excess fat from steak and then score on both sides.
• Place all other ingredients in a shallow pan (or ziplock bag) and mix well.
• Add steak and turn over a few times to coat. Marinate 3-24 hours, turning several times during the marinating time.
• Place steak under preheated broiler 3" from the heat and broil each side 4 minutes.
• Slice thin across the grain diagonally.

Steps:

• Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
• Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
• Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
• Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

Steps:

• Combine cola, vinegar, onion, garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large resealable plastic bag, and pour marinade over steak. Seal bag, pressing out excess air. Refrigerate at least 8 hours.
• Let steak (in bag) stand at room temperature 1 hour. Remove steak from marinade, and discard marinade. Brush off any remaining onion and garlic from steak to prevent burning, and season with 1 tablespoon salt and 1 teaspoon pepper.
• Meanwhile, preheat grill to medium-high, and brush grates with oil. Grill steak until internal temperature reaches 115 degrees for medium-rare (residual heat will continue to cook meat), 10 to 11 minutes per side. Transfer steak to a cutting board, and let rest, tented with foil, at least 15 minutes and up to 1 hour. Very thinly slice steak against the grain, and serve warm or at room temperature.

Steps:

• In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano.
• Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.