From The Kitchen Of Rachelle Underwood

Saturday, July 28, 2012

Flavorful London Broil

It has been way too long since my last post.  My family and I went to the mainland for 5 weeks!  I can't believe I was gone that long.  It is good to be back in Hawaii, now I need to find time to schedule some beach time.
While I was staying at my in-laws house, I made London Broil.  My mother in law asked if I had posted this recipe on the blog yet, and I replied that I had not.  I didn't feel like it was worth posting about, because it is so easy.  She convinced me, that someone like her would want to know how to cook a steak, and what to marinate it in, so that it turns out juicy and flavorful.  Do not be intimidated by steak.  I have talked to many friends that don't even know what to do with a steak.  Trust me, it is sooooooo easy.
The story behind this recipe, comes from my childhood.  Growing up, every once in a awhile, my family would have London Broil, baked potato, and a salad with Good Seasons Italian Dressing on it. This is a perfect combination of flavors in my book, I still love it. It was a major treat to have steak, and my parents could afford feeding a family of 7, when they made London Broil.  London Broil always goes on sale.  You can get it as cheap as 2.00/pound on the mainland.  So buy it!  The way you stretch this steak, is by slicing it thinly rather than giving each person a hunk of beef.  Plus since it is a very lean piece of meat, you must slice it thinly, or it will be too tough to eat. Any leftovers are great for steak tacos, steak and eggs, or steak sandwiches.

Flavorful London Broil

1 London Broil
1/2 c Italian dressing (any kind)
1 tbs Lawry's Season Salt
1/2 tbs Montreal Steak Seasoning
1/2 tbs garlic powder

Place all ingredients in a freezer ziplock bag.  Let marinate at least 3-4 hours, or up to 6.  Turn broiler onto high.  Place steak onto a broiler pan, or a jelly roll pan with a cooling rack on it.  Place in the oven, with the rack as close as it can go to the broiler and cook for 6-7 minutes on both sides.  Remove steak to a plate, and let rest for 10 minutes.  Using a sharp knife, slice steak thinly against the grain. Serve.