steak a.k.a. London broil (though this more commonly refers to a top sirloin);
weighs 1 to 2 lb. and serves 3 to 4.
what is it?
isn't really a steak at all, but actually an entire cut of meat; it's a single
long muscle found along the belly just below the rib cage. Flank is a lean cut
with a visible longitudinal grain that absorbs marinades well. It's known for
its beefy flavor and firm texture. Marinated, grilled flank steak was the
original London broil, a name now used for many other beef cuts. Flank steak is
a great choice for the grill.
don't have it?
substitute top sirloin (London broil) or skirt steak, if serving slices in
how to choose:
for a steak with a cherry-red color and no discoloration. Flank is considered a
lean cut, so don’t expect to see any marbling of fat running through it. Give
the steak a gentle poke with your finger through the plastic wrap. A soft,
mushy texture indicates a lack of freshness; you want it to be nice and firm.
Avoid any package that has excess liquid in the tray, which is a sign that the
meat has been sitting around for too long.
how to prep:
Let come to
room temperature before grilling. Marinate or rub with a spice mix before
grilling or searing. Cook just to medium rare.