Try this London Broil recipe.
- Carbohydrate 19.1228058096752 g
- Cholesterol 0 mg
- Fat 4.12974318172965 g
- Fiber 5.25058319562952 g
- Protein 8.63905748762372 g
- Saturated Fat 0.349578624689275 g
- Serving Size 1 1 Serving (346g)
- Sodium 76.293443170909 mg
- Sugar 13.8722226140457 g
- Trans Fat 0.3642056830876 g
- Calories 126 calories
Step-by-step
- In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper.
- Pierce meat with a fork on both sides.
- Place meat and marinade in a large resealable plastic bag.
- Refrigerate 8 hours, or overnight.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate.
- Place steak on the grill, and discard marinade.
- Cook for 5 to 8 minutes per side, depending on thickness.
- Do not overcook, as it is better on the rare side.
Swapping the soy sauce for tamari alters the sodium concentration significantly, which changes how aggressively the marinade draws moisture from the beef during an overnight soak. Lean cuts like flank or round steak require careful management to avoid a rubbery chew, making the preparation steps vital rather than optional.
- Pierce the meat thoroughly on both sides with a fork to allow the marinade components to penetrate the tough muscle fibers.
- Limit the refrigeration window to twelve maximum hours because excess acid from the ketchup and soy sauce will eventually turn the outer millimeter of protein mushy.
- Maintain a medium-high grill heat around 400 degrees Fahrenheit to develop a charred crust without overcooking the interior past medium-rare.
- Remove the steak from the heat when an instant-read thermometer registers 130 degrees Fahrenheit, allowing carryover cooking to finish the process.
- Rest the sliced meat for ten minutes before serving to let the contracted muscle fibers reabsorb escaping juices.
Precision during the high-heat cooking phase dictates whether the final texture succeeds. Slicing the meat strictly against the grain shortens the muscle fibers for a tender bite.
