London Broil
Don’t let the name fool you—London broil is a dish that’s American through and through. Most likely hailing from Philadelphia, this recipe calls for marinating and grilling or broiling a thick, lean cut of beef until it’s medium-rare, then slicing as thin as you can for a tender bite.
Ingredients :
- 1 1/2 lb. top round, flank, or flat-iron steak
- 1 Tbsp. dark brown sugar
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fish sauce
- 1 Tbsp. white wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 4 cloves garlic
- 4 Tbsp. unsalted butter, softened
- 2 Tbsp. chopped fresh parsley leaves
- 2 Tbsp. thinly sliced chives
Directions :
- Place steak on a cutting board and pat dry. Using a fork, poke holes all over meat, 10 to 15 on each side. Transfer to a large resealable plastic bag.
- In a small bowl, whisk brown sugar, mustard, fish sauce, vinegar, Worcestershire, and 1/4 cup oil. Pour into bag and seal, pressing out air. Refrigerate, flipping bag every few hours so marinade is evenly distributed, at least 1 hour or up to 8.
- Place a rack in upper third of oven; heat broiler to high. Remove steak from marinade and wipe off any excess; season all over with salt and pepper. Place a wire rack on a baking sheet; arrange meat on rack.
- Broil steak 5 minutes, flip, and continue to broil, watching closely, until an instant-read thermometer inserted into thickest part registers 125° for medium-rare, 4 to 5 minutes more. Let rest on cutting board 10 minutes, then thinly slice against the grain.
- While steak is resting, place garlic on baking sheet and drizzle with remaining 1 tablespoon oil. Broil, watching closely, until garlic browns and softens, 2 to 3 minutes.
- In a small bowl, mash roasted garlic, butter, parsley, and chives until mostly smooth and combined; season with salt.
- Transfer steak to a platter. Serve with garlic butter alongside.
