Grilled Marinated London Broil

By Yankee Magazine

Apr 21 2012

This recipe is very quick to make, but you do have to allow time for marinating. Flank steak is the traditional cut for London broil. Because it is a tougher cut of meat, I used to be afraid of it. The trick is cooking the meat no more than medium-rare.


2 clove Garlic, minced
1 tablespoon Chopped Fresh Parsley, or 1 teaspoon dried
1 tablespoon Chopped Fresh Basil, or 1 teaspoon dried
2 pound Beef Flank Steak
1 count Salt and Ground Black Pepper
0.25 cup Soy Sauce
1 tablespoon Butter
8 ounce Mushrooms
1 count Garlic Salt, for seasoning mushrooms


In a small bowl mix the garlic, parsley, and basil. Rub the mixture into the steak and season with the salt and pepper. Pour the soy sauce into a resealable plastic bag. Add the steak to the bag and turn to coat. Marinate in the refrigerator, turning the bag occasionally, about 2 hours. (Note: You may decrease the marinating time, although the cooked meat may not be as flavorful.) Drain the meat and bring the marinade to a boil in a small saucepan. Allow the meat to come to room temperature while heating the grill to medium-high. Grill the meat until it is pink and juicy in the middle, 6 to 10 minutes per side. Baste with the marinade while the meat is cooking. Remove from the grill while the meat is still very pink; it will continue to cook. Transfer the meat to a cutting board to rest 5 minutes before slicing. 5. Meanwhile, heat the butter in a small skillet over medium heat. Cook and stir the mushrooms for a few minutes. Sprinkle with garlic salt. Thinly slice the meat across the grain and place it on a platter. Spoon the mushrooms over the top. Brought to you by BYUTV The Food Nanny