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London Broil
Author/Submitted by:
The Joy of Cooking Calendar
Servings: 4
Categories:
Beef
/
Garlic
/
Low-Carb
Ingredients: 1 1/2
pounds
beef flank,
see notes
1
clove
garlic,
halved
1
teaspoon
dried oregano
salt and pepper,
to taste
Directions:
1.
Pat dry beef flank. Rub each side with garlic. Season generously with oregano, salt, and pepper.
2.
Heat a large, heavy skillet or griddle over high heat. To determine when the pan is hot enough, touch a corner of the steak to the pan; it should sizzle briskly. Once the pan is hot, sear the steak on one side for 4 to 5 minutes. Turn it over and sear the other side for 3 to 4 minutes. Make a small incision and check the center. It should be slightly less done than desired. Remove the steak from the pan and let it stand for 5 minutes, then carve it diagonally across the grain into 1/4-inch slices.
From chuck blade, top round, or flank, not less than 3/4 inch thick.
From chuck blade, top round, or flank, not less than 3/4 inch thick.
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