Not-so-tender flank steak is not usually broiled, but if done very rare and cut across the grain, it's delicious! This is a great dinner for the hot summer months especially here in the southwestern desert in the US when temperatures are 111º plus and it's too hot to heat up the kitchen. We had this for our Fourth of July cookout this year.

    1 to 2 pound London Broil cut 3/4 to 1 inch thick
    Marinate in salsa or vinegar and oil Italian Dressing 6-24 hours in refrigerator
    Grill on an outdoor barbecue uncovered, over ash covered coals.
    If the cut is 3/4 inch thick , grill 8- 14 minutes for medium rare, 12-18 minutes for medium.
    If the cut is 1 inch, grill 16-18 minutes for medium rare, 18-22 minutes for medium.
    Use a meat thermometer to check for doneness by inserting it into the center of the cut away from any bone, the safe minimum temperature for all cooked meats is 160º.

    Serving: Cut beef across the grain at slanted angle into thin slices. Add a sophisticated Caesar Salad, a crusty loaf of Sourdough Bread and a pleasant Cabernet Sauvignon. For dessert, offer fresh fruit, cheese and crackers.

    Leftovers: Leftover beef can be cut into bite size pieces placed in the freezer and used later for Beef Tips Over Rice.

Traditional recipe:

Cut both sides of beef steak into diamond pattern 1/8 inch deep. Cook and stir onions and ¼ teaspoon in margarine until onions are tender; keep warm. Mix remaining ingredients; brush half of the mixture on beef.

Set oven control to broil and/or 550º. Broil beef with top 2-3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining oil mixture and broil about 5 minutes longer.

Cut beef across the grain at slanted angle into thin slices; serve with onions.

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