Inexpensive flank steak, sometimes known as London Broil, makes a delicious change from burgers and chops when a crowd is coming for dinner. Each steak weighs one to 1-1/2 pounds (500 to 750 g) and because there is no fat or bone, will feed three or four guests. To produce tender meat from flank steaks, grill them until rare or medium-rare and slice them very thinly diagonally across the grain.
- Portion size 10 servings
- 3 flank steaks (each about 1 lb/500 g)
- 6 cloves garlic minced
- 1/2 cup finely chopped green onion
- 1/2 teaspoon dry mustard
- 3/4 teaspoons coarsely ground pepper
- 1/3 cup olive oil
- 1/3 cup dry white wine
- 3 tablespoons white wine vinegar
- 2 tablespoons light soy sauce
Remove any membranes and excess fat from steaks. With sharp knife, slash steaks at 2-inch (5 cm) intervals around edges to ensure steaks lie flat on grill.
Marinade: Combine all ingredients, except salt. Pour over steaks, then cover and refrigerate for 3 hours, turning periodically.
Remove steaks from marinade, reserving marinade. Grill about 2 inches (5 cm) from coals for 4 to 6 minutes on each side, basting occasionally with marinade. Transfer to cutting board and let stand for 3 to 4 minutes. Sprinkle with salt to taste before slicing thinly diagonally across grain.