London Broiled Flank Steak
Elevate your dinner menu with this foolproof London Broiled Flank Steak recipe, a symphony of savory and smoky flavors that’s guaranteed to impress. Marinated in a robust blend of soy sauce, Worcestershire, brown sugar, garlic, and a hint of smoked paprika, the flank steak absorbs bold, umami-rich notes while remaining juicy and tender. The quick broiling technique caramelizes the surface for a beautifully charred exterior, while the resting period ensures every slice is mouthwateringly succulent. Perfectly cooked in just 10 minutes under the broiler, this dish is a time-efficient option for weeknight meals or special occasions. Serve it thinly sliced against the grain, garnished with fresh parsley, and pair with crisp vegetables or creamy mashed potatoes for an unforgettable dining experience.
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 0.25 cup Soy sauce
- 2 tablespoons Olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Brown sugar
- 3 cloves Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Fresh parsley (optional for garnish)
Instructions
In a medium bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, brown sugar, minced garlic, lemon juice, smoked paprika, black pepper, and salt to make the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the steak for at least 2 hours, or for best results, marinate overnight to allow the flavors to penetrate the meat.
When ready to cook, preheat your oven’s broiler to high heat and position a rack about 4 inches below the broiler element.
Remove the steak from the marinade and let any excess drip off. Discard the marinade.
Lightly oil a broiler pan or line it with aluminum foil for an easy cleanup. Place the steak on the pan.
Broil the steak for 4-6 minutes per side, depending on the thickness of the meat and your desired level of doneness. Use a meat thermometer to check the internal temperature (125°F for rare, 135°F for medium-rare, or 145°F for medium).
Remove the steak from the oven and let it rest for 5-10 minutes on a cutting board to retain its juices.
Slice the steak thinly against the grain for maximum tenderness. Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.4 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
