Learn our best tips on how you can grill the best and most tender flank steak every time! It’s the secret to a delicious London Broil or tasty fajitas. And it only takes 2 ingredients!
Our family loves flank steak! And the only secret to a great tasting flank steak is the way it is marinated and cooked. I have always used flank steak whenever anyone is in the mood for one of my London Broil dinners. Now you may see other cuts of meat labeled London broil in the meat case, such as top round steak or roast, but flank steak is the traditional cut used and the one I have to recommend above all the others. When flank steak is prepared perfectly, it comes out so moist, tender and flavorful that I can’t imagine using any other cut of meat.
I be you are wondering exactly what is a London Broil? Well, it is not any particular cut of beef but the way it is prepared. Technically, it is a grilled or broiled marinated piece of beef that is then cut across the grain in thin strips. And the funny thing is, the city of London doesn’t even know what it is! Go figure!
Since I seem to be on a roll here, I might as well tell you exactly what a flank steak is too? (You’re learning a lot today aren’t you? :-)) It’s a long, flat cut of beef from the abdominal muscles or butt of a cow. It is usually used in dishes such as this London broil, as an alternative to a chuck roast in our Ropa Vieja or in Chinese stir-frys such as Copycat PF Changs Mongolian Beef. I think it’s best grilled but, as you can see, it can also be pan-fried, broiled or braised.
This is such an easy recipe that I’m almost embarrassed to do an entire post on it, but it always turns out so awesome I decided it was a must to share. And, if marinated overnight, it’s an easy dinner to get on the table quickly. Serve it with a baked sweet or white potato and a side salad and you have a balanced and healthy dinner for your family.
Want to pair it with wine? I suggest choosing a bold red with low tannin levels to complement this lean steak as it does not have enough fat to counteract one with a high tannin level. Choose a pinot noir, sangiovese, tempranillo or Spanish rioja for the most enjoyment. If you are not a red wine lover some oaky chardonnays would work quite well.
DON’T MISS A RECIPE!
Your support of clicking through to visit our advertisers and/or purchasing items through our affiliate links (at no extra cost to you), located throughout this post, generates the revenue that helps to keep this page going and is very much appreciated.