This recipe is delicious. I received it from my mother-in-law, who was a fabulous cook. Prepared on the grill, it's a real treat during warm-weather months. —Susan Wilkins of Los Olivos, California
London Broil
London Broil
Prep Time
10 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1/2 cup water
- 1/4 cup red wine vinegar
- 2 tablespoons canola oil
- 1 tablespoon tomato paste
- 1-1/2 teaspoons garlic salt, divided
- 1 teaspoon dried thyme, divided
- 1/2 teaspoon pepper, divided
- 1 bay leaf
- 1 beef flank steak (1-1/2 pounds)
Directions
- 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 shallow dish.
- Score the surface of the steak, making diamond shapes 1/4 in. deep; add to marinade and turn to coat; cover and refrigerate for 3 hours or overnight, turning occasionally.
- Drain and discard marinade. Pat steak dry with paper towels. Combine the remaining garlic salt, thyme and pepper; rub over both sides of steak.
- On a lightly oiled 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 the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain.
Nutrition Facts
3 ounce-weight: 175 calories, 9g fat (4g saturated fat), 54mg cholesterol, 294mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.
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