Flank steak (the traditional cut of meat for 'London Broil') is scored with crisscross lines and given a short soak in a red wine marinade before broiling. The marinade is combined with beef broth and cornstarch and cooked to create a sauce for serving with the steak.
1 1/2 pounds flank steak*
1 onion, finely chopped
1 tablespoon finely chopped parsley
1/2 cup red wine
1 tablespoon Worcestershire sauce
1/2 cup beef broth
1 tablespoon cornstarch (dissolved in 2 tablespoons cold water)
- Score crisscross lines into the steak with a sharp knife.
- Combine parsley and onion and press the mixture into the scored beef. Place the beef in a shallow dish. Add the wine and Worcestershire sauce. Allow the beef to marinate for one hour or longer. Turn the beef occasionally.
- Remove the beef from marinade, reserving marinade. Pat beef dry with paper towels. Broil the beef 4 minutes on each side, or until desired doneness.
- Meanwhile, place the reserved marinade in a small saucepan. Add the beef broth and bring to a boil. Stir in cornstarch which has been dissolved in cold water and cook until mixture thickens.
- Carve beef accross the grain into thin slices.
- Spoon sauce over beef to serve.
Makes 4 to 5 servings.
*London broil is not a cut of beef but rather a method of cooking, any cut of beef that is lean and less tender will do, such as round steak. The origin of the dish is unknown...but what is known is that it did not come from London, England.