I use to make London broil flank steak when I was a souse chef at Guthrie’s Digs back in the early 80’s. It was one of my favorite entrees while I worked there. We usually served as a lunch special, but it would be great for dinner too.
You will need to marinade the beef with Kraft Zesty Italian Dressing. So you will need to start the marinade 2 to 3 days before you want to grill it.
This is grilled dish with a mushroom/beef sauce. All the times is in the marinating a sauce making. Cooking the flank steak on the grill takes about 10 minutes.
Another crucial part of this dish is the way that it is sliced. It is very important to slice the meat on the diagonal. One reason is presentation and the other is to make sure you slice it against the grain or you will end up with a chewy mess.
You will need:
1 to 2 pounds Flank steak
2 cups Kraft Zesty Italian Dressing
1 Large zip-lock bag
1 lb sliced Mushrooms
1/4 cup finely diced sweet onion
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
3 cups beef broth use canned or beef base and water
1/2 cup V-8 juice
1 bay leaf
1/2 tsp season pepper
1/4 tsp ground basil
1 bay leaf
3 tbsp butter
1/4 cup melted butter
3 to 4 tbsp flour (enough to make it pasty)
As I stated earlier in the post marinade the beef in a large zip lock bag with enough dressing to cover the meat, about 1 to 2 cups. You will need to do this a couple of days before.
For the sauce melt the butter in a sauce pan and add the veggies and sweat them for 5 to 6 minutes.
Next add everything except the mushrooms and let simmer for ½ hour to 45 minutes.
In a large skillet sauté the mushrooms until they start to get a nice golden brown around the edges. This is a hot sauté so make sure the pan is good and hot. If need be, do the ‘shrooms in 2 batches.
Strain the veggies out of the sauce into a bowl than put the strained sauce back in the pan.
Once the mushrooms are done put them in a bowl and deglaze the mushroom pan with some of the sauce.
Add this and the sauteed mushrooms to the sauce pan and then thicken with the roux. Set aside.
Cook the beef on a high temp grill this will cook very fast because the meat is rather thin. Cook it two minute then turn on the grill 45degrees and cook 2 more minutes. Flip it over and cook two more minutes. Turn it 45 degrees again and cook 2 more minutes. It should be medium rare. If you want it done more cook it a little longer.
Let the meat set for 10 to 15 minutes after removing from the grill
Slice the meat against the grain and on the bias as much as you can. Cut it as thin as possible.
Arrange on the plate and top with the mushroom sauce.
See lots of other great recipes and information at Chef Benwa Cooks Blog