Back in the 70's, I remember going out to dinner with my parents at this fancy restaurant for special occasions, and on the menu was a dish called 'London Broil It seemed to be the restaurant signature dish and was one of the most pricey items on the menu. The menu explained it was grilled Flank steak topped with a red burgundy and mushroom sauce. The meal came with thin slices of steak neatly layered with a nice sauce on top.
Back then, flank steak was very expensive and not used much at all. Since that time we have seen flank steak and skirt steak emerge as regular staples in our stores as well as on our menus. This has much to do with the ever growing popularity of our Chinese restaurants. Years ago, most Chinese restaurants would use sirloin to make their stir-fry. But after experimenting with flank steak, it became the go-to meat for all their beef dishes. It was not as tough as sirloin and it would cook very quickly.
Flank steak is also a great steak for marinating and grilling. It has very little fat content and holds great flavor. Now here is a my special flank steak recipe that I have been using for years. It's simple and is sure to be a winner in your house.
Pick yourself up some flank steak or skirt steak. Make sure you do not purchase what some stores are calling London Broil. London Broil is a sirloin cut of beef and is best used for stews. Once you have your Flank steak at home season your meat with some salt and black pepper first, then marinate the steak in cup Italian dressing, cup
BBQ Sauce, 1 clove chopped garlic, and some fresh chopped parsley. Let the steak marinate for at least 3 hours, flipping every 30-45 minutes.
This steak can be cooked in your oven, but is best cooked on your grill. Once your grill is nice and hot, drain your steak from most of the marinade (reserve extra marinade) and place on your grill. Grill your meat for about 10 minutes on both sides for a nice pink center. If you prefer a medium cooked meat, then I suggest you remove your meat from the grill after grilling and place in your oven on 325 degrees for 10 more minutes.
Once your steak is cooked, let it rest on your cutting board for 10 minutes. Slice your meat real thin. At this point you can heat up your remaining marinade in a sauce pot and let reduce down to a sauce. You may want to add some more
BBQ Sauce to your sauce pot. Pour your sauce over your meat and serve.
Make no mis-STEAK, this cut of meat is a winner!
Eat Well,
Chef Brian
http://htbbqsaucemix.com
