• 6servings
  • 25minutes
  • 175calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 1/4 cup red wine vinegar

  3. 2 tablespoons canola oil

  4. 1 tablespoon tomato paste

  5. 1-1/2 teaspoons garlic salt, divided

  6. 1 teaspoon dried thyme, divided

  7. 1/2 teaspoon pepper, divided

  8. 1 bay leaf

  9. 1 beef flank steak (1-1/2 pounds)

Instructions Jump to Ingredients ↑

  1. London Broil Recipe photo by Taste of Home In a small bowl, whisk the water, vinegar, oil, tomato paste, 1 teaspoon garlic salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper; add bay leaf. Pour into a large resealable plastic bag.

  2. Score the surface of the steak, making diamond shapes 1/4 in. deep; add to marinade. Seal bag and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.

  3. Drain and discard marinade. Pat steak dry with paper towels. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak.

  4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium-hot heat or broil 4 in. from the grill for 6-8 minutes on each side or until a meat thermometer reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes. Thinly slice across the grain. Yield: 6 servings.


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