London Broil by shellback

“A classic 1950's London Broil recipe”

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TIMES

Prep time: 0:20 Overall time: 1 day 1:00

SERVINGS

4 to 8 servings scale / convert

INGREDIENTS

1 London Broil 1-2 lbs., Flank Steak also works well
1/2 cup soy sauce
3 cloves garlic, minced. More if you love garlic.
2 tbsp. vegetable oil
2 tbsp. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper

INSTRUCTIONS

Combine all ingredients without the meat in an appropriately sized zip lock bag. Close bag and shake shake vigorously to mix all the ingredients. Poke many holes in the meat with either a fork or a knife. Put the meat in the bag and squeeze the air out and seal. Squish everything together, place on a flat dish and refrigerate. Marinated at least 8 hours. I prefer to prepare the night before and let the meat marinate over night and the next day.Turn the bag at least once during the time. I turn it when I get up in the morning.
When you are ready, prepare your grill for direct cooking. When the coals are hot cook the meat.
Rare = 4 minutes each side
Med Rare = 5 minutes each side
Med Well to Well = 6-8 minutes each side.

I highly recommend cooking this classic dish Rare or barely Med Rare. The more you cook the tougher it gets no matter what the marinade or slicing.

After the meat is cooked to your taste let the meat rest for 5 or more minutes to let the juices distribute themselves throughout the meat.

Cut meat across the grain(width-wise)at a 45 degree or greater angle in as thin a slice as you knife is capable. This will give you the juiciest slices shaped like a nice little rectangle.

CHEF COMMENTS

Although this is not my Mom's recipe it has just the taste I remember from my 1950's childhood in North Jersey.
Leftovers make fabulous sandwiches.

TAGS

courses, londonbroil, main, steak add tags