Marinated London Broil
|Flank steak||1 Pound (500 Gram)|
|Worcestershire sauce/Steak||30 Milliliter (2 Tablespoon)|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Italian dressing/French dressing||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Onion juice||2 Teaspoon (10 Milliliter)|
|Crushed black pepper||1 Teaspoon|
|Dry mustard||1 Teaspoon (5 Milliliter)|
With a sharp knife strip off the thin membrane on the underside of the steak.
Lie flat on a platter or shallow pan.
Gash the thin end of the steak lengthwise with 2 or 3 shallow cuts.
Combine marinating ingredients and brush generously over the steak.
Turn over and brush with remaining marinade.
Chill at least 2 hours, turning the steak again and spooning or brushing marinade over the surface.
Arrange on a broiling pan and broil 2 inches (5 centimeters) from the heat, about 5 minutes per side, or barbecue steak on a greased rack over glowing charcoal.
Lift steak to a carving board and; holding a sharp knife on an angle, cut diagonally into thin slices.