Grilled or broiled well-seasoned steak
- Carbohydrate 3.80847000641463 g
- Cholesterol 46.493217925 mg
- Fat 23.4526618682669 g
- Fiber 0.509650007237929 g
- Protein 24.4492202288989 g
- Saturated Fat 4.9566778247821 g
- Serving Size 1 1 serving (164g)
- Sodium 62.5394699512366 mg
- Sugar 3.2988199991767 g
- Trans Fat 1.48273512097973 g
- Calories 326 calories
Step-by-step
- In a large resealable bag, combine onion, lemon juice, oil, garlic and seasonings; add steak. Seal bag and turn to coat; refrigerate several hours or overnight, turning once.
- Drain and discard marinade. Grill steak, covered, over medium heat 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145degrees; medium, 160degrees; well-done, 170degrees). Slice thinly across the grain.
Operating under a strict budget constraint often pushes home cooks toward flank steak, a cut that demands aggressive tenderization to avoid a chewy texture. Acidic marinades containing lemon juice break down surface muscle fibers during a multi-hour soak. Canola oil acts as a fat carrier, holding lipid-soluble herbs like thyme, oregano, and crushed dried rosemary against the meat surface. Lemon juice alone can turn the exterior mushy if left past twenty-four hours, so monitoring the refrigeration window remains critical. When grilling over medium heat, target six to seven minutes per side for the initial cook. Pull the beef when an instant-read thermometer registers 145 degrees Fahrenheit for medium-rare results. Allowing the protein to rest for ten minutes permits internal juices to redistribute evenly before carving. Slicing the steak thinly across the grain shortens the muscle fibers mechanically, yielding a tender bite. Leftover flank steak resists dry reheating successfully if handled correctly. Chilled beef can be diced cold into grain bowls or rapidly warmed inside a skillet containing a splash of broth. Historically, the term London broil referred specifically to flank steak prepared with a marinade and broiled under high direct heat, though modern usage often applies the name to any thick beef cut cooked similarly. Slicing parallel to the grain creates rubbery strips that resist chewing entirely, making knife angle the single most important factor in the final result.
