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London Broil

London Broil I


  • 1 1/4 lbs. beef flank steak
  • 1/3 cup cooking oil
  • 1 tsp. vinegar
  • 1 small clove garlic (minced)
  • Dash salt
  • Freshly ground pepper to taste


Score steak on both sides. Place meat in plastic bag or bowl. Combine oil, vinegar, and garlic and pour over meat. Let stand at room temperature for 2-3 hours, turning several times. Remove and place on unheated rack in broiler. Broil 4-5 minutes, turn and broil for an additional 4-5 minutes. Cut diagonally across the grain. Serves 4. Excellent for barbecues as well.


By Robin

London Broil II


  • 1 lb. flank steak
  • 2 med. onions, thinly sliced
  • 1/4 tsp. salt
  • 1 Tbsp. butter
  • 2 Tbsp. oil
  • 1 tsp. lemon juice
  • 2 cloves of garlic, crushed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


Place steak on broiler rack. Score both sides of steak in diamond pattern, 1/8 inch deep. Saute' onions with salt in butter in skillet until tender. Set aside, keeping warm. Combine remaining ingredients in bowl. Brush steak with half the sauce. Broil 2-3 inches from heat source for 5 minutes. Turn steak and brush with remaining sauce. Broil for 5 minutes longer. Slice across the grain into thin slices. Serve with onions.

By Robin from Washington, Ia

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April 30, 20050 found this helpful

We fix London Broil in the crockpot. Very tender & tasty.

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