3 tbs olive oil
1 tbs worcestershire sauce
3 cloves garlic, minced
1/4 cup chopped parsley
3 tbs chili powder
2 tsp cumin
2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
pinch of cayenne pepepr
1 1/2 lbs london broil
preheat the broiler. line a broiler pan with foil.
in a small bowl, combine the oil worcestershire sauce, garlic, parsley, chili powder, cumin, paprika, salt, black pepper, and cayenne.
place the steak on the broiler pan and brush with half of the marinade. broil the steak 4″ from the heat for 7 minutes.
turn the steak over, brush the other side with the remaining marinade, and broil 4″ from the heat until well browned: about 7 minutes for medium-rare, 9 minutes for medium, 11 minutes for well-done. let the steak stand for 5 minutes before slicing.
to serve, cut the steak into thin slices across the grain and on the diagonal.
serves 6
A NUMBER OF DIFFERENT CUTS, INCLUDING FLANK STEAK AND TOP ROUND, ARE MARKETED AS LONDON BROIL. THESE CUTS ARE GENERALLY PRETTY LEAN, SO AN OIL-BASED MARINADE, AS HERE, IS OFTEN USED TO KEEP THE MEAT MOIST AND JUICY. ANOTHER TRICK FOR “TENDERIZING” THESE STEAKS IS TO COOK THEM ON THE RARE SIDE AND THEN CARVE THEM INTO THIN DIAGONAL SLICES ACROSS THE GRAIN.