Friday, July 23, 2010

London Broil with Garlic and Parsley Sauce



From the kitchen of One Perfect Bite... I first sampled this dish at the deli counter of Central Market in Austin, Texas. That was over ten years ago, but I have yet to see it featured in delis or markets here. I'm going to assume there are other areas of the country where the dish is also unknown and proceed with a recipe for this toothsome steak. This is a simple way to prepare cuts that are normally served for London Broil. London broil refers to a method of cooking rather than a specific cut of meat. This recipe was developed to be used with thin cuts such as flank or flat iron steaks. Cuts from the round and shoulder can be used, but cooking time will vary and the meat may not be as tender. Regardless of the cut, I always tenderize the meat. I use a jaccard, but piercing the steak at intervals with a fork will also work. The steaks are not marinated and they are seasoned only with kosher salt and fresh cracked pepper. I've found that marination isn't necessary when a strong sauce is used at the end of cooking. The sauce used here is an adaption of the Argentinian chimichurri. Earlier this week we featured a recipe for a parsley salad and any leftovers from that dish are perfect for use in this application. When there are no leftovers to be had, I used chopped flat leaf parsley to make the sauce. Whenever possible I use a flat iron steak for this recipe. It has become my favorite among the affordable steaks for grilling. While the recipe was developed to be cooked on an outdoor grill, it can be made stovetop in a grill pan or broiled. Here's the recipe for this surprising delicious dish.

London Broil with Garlic and Parsley Sauce...from the kitchen of One Perfect Bite adapted from Cook's Country magazine

Ingredients:
1/2 cup minced flat leaf parsley or leftover parsley salad
1/4 cup minced red onion
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1-1/4 teaspoons salt, divided use
1-1/4 teaspoons cracked black pepper, divided use
1/8 teaspoon red pepper flakes
1-1/2 pounds Flat-iron or flank steak

Directions:
1) Combine parsley, onion, garlic, vinegar, olive oil, 1/4 teaspoon each salt and pepper and pepper flakes in a small bowl. Season both sides of steak with remaining salt and pepper.
2) Grill steak over very hot grill until both sides are brown, about 5 minutes per side.
3) Transfer steak to a shallow pan and coat with parsley sauce. Tent dish with foil and allow meat to rest for 5 to 10 minutes. Slice steak thinly against grain and serve with parsley sauce if desired. Yield: 4 servings

You might also enjoy these recipes:
North African Steak Pimenton - One Perfect Bite
Stuffed Flank Steak Spirals - One Perfect Bite
Asian-Style London Broil - One Perfect Bite
Chicken-Fried Flank Steak with Country Gravy - Chewing the Fat
Charmoula Strip Steaks with Pomegranate Glaze - Annie Bakes
Herbed Flank Steaks - 400 Calories or Less

63 comments:

Lauren (Healthy Delicious) said...

yum! that garlic and parsley sauce looks so fresh and flavorful! Just perfect for perking up a London broil.

Angie's Recipes said...

WOW...this looks scrumptious! Juicy and tender...perfectly prepared. Could I join you for the dinner?

Mickey said...

I don't prepare meat often but this looks so incredibly tempting. I might just have to try it :)
Thanks Mary,
mickey

gnee @ Singing With Birds said...

It all looks perfectly delicious! London broil is one of my favorite cuts. I think your fresh parsley sauce is terrific too! Thanks so much.

Jay said...

Beautiful n very tempting click Mary. I love this one too.

livestocreate said...

You keep amazing me... this looks fantastic. I can almost taste it with my eyes. Wonderful photo!

Food, Fun and Life in the Charente said...

That makes me so hungry, the steak is cooked to perfection. Diane

Create. Snap. Eat. said...

This looks totally and completely amazing!

Brad said...

That is one seriously beautiful cut of steak. Now I'm hungry.

Cherine said...

Parsley and garlic, that sauce must be divine!! Looks absolutely delicious!

Priya said...

Yummyilicious dish, looks sooo juicy and delicious..

nocton4 said...

oh my goodness, that looks wonderful and so many of my favourite tastes, yum x
will definately be giving this a try.
Happy Weekend to you, love & care x

Ana Powell said...

Perfect and so delicious.
Very moreish too.
Wishing you a great weekend ♥

Sonia (Nasi Lemak Lover) said...

look so comfort and good. Have a nice weekend ahead Mary!

pigpigscorner said...

Wow, it looks perfectly cook! and I love the topping, amazing flavours.

Barbara said...

I remember making London Broil years back, Mary. It seems to me I stuffed it and it always involved some sort of tomato sauce.

Lovely to have this new recipe for an old favorite!

Sinful Southern Sweets said...

Hi Mary! I had no idea that London Broil actually referred to the method of cooking. Nice to learn something new everyday!! Your dish looks amazing! Have a great weekend!

Katerina said...

Very juicy, it looks really tempting the way you photographed it.

Suman Singh said...

WOW..that looks amazingly delicious...love the photographs of the dish..superb..I hope you have a nice weekend..tk care!

Allie and Pattie said...

Mary, your picture is gorgeous! Flatirons are among my meat loving husband's favorites. I will be trying this
xoxo Pattie

Design Wine and Dine said...

Mary,
This looks unbelievable! We love chimichurri in our house and like you mentioned usually use on a flatter steak like flank or even better skirt - but skirt tends to be expensive now a days. London Broil is affordable and when topped with your flavors here - PERFECT! Thanks again!

bellini valli said...

Look at that lovely colour Mary:D London broil needs to show up on my BBQ soon!!

Martha said...

Garlic and parsley adds a lot to anything! I haven't fixed London Broil in "forever"!

kelly said...

Sounds so good -- haven't had a London Broil in quite a while, but do enjoy the flat iron cut. Makes me want to grill now.

A SPICY PERSPECTIVE said...

Oh, the sight of London Broil floods my mind with happy memories. It was one of the first things I learned to make as a newlywed! The parsley sauce sounds fabulous!

lostpastremembered said...

I bet those minutes under the foil tent with that sauce makes the steak amazing. Since I love chimichurri... i think this will be a big hit!!

Jenn said...

Once again, I'm drooling over your post!! I love this steak, it looks beautiful. I just made a chimichurri sauce (I'll be posting next week) two nights ago, they are so so so good!!

Big Dude said...

That's a delicious looking meal.

Umm Mymoonah said...

Whenever i see some recipes like this in a TV show, i really want to try, but i'm not used to that so i just get confused how to make these dish.
Your's look so professional just like i watch in TV:-)

Cathy said...

Beautiful presentation, Mary, and you've cooked your London broil exactly to my taste.

Jennifurla said...

You are making my mouth water....want so badly!

ann said...

Oh. I love the idea of the garlic parsley sauce. Wonderful!

ann

Katherine Aucoin said...

I could go for a couple of slices for lunch today.

Sage said...

Now that looks like the perfect steak! I can almost taste it. What an original way of preparing it; it tastes summer.
Rita
Sorry I had to redo!

Kim said...

What a beautiful picture of the steak with the colorful parsley sauce on top! Your steak is perfectly cooked and looks mouthwatering.

Jen_from_NJ said...

I don't often eat red meat but this looks fantastic! I love the freshness of the parsley sauce.

penny aka jeroxie said...

Simple but so YUMM!

Susi said...

The parsley and garlic sauce sound like the perfect accompaniment for the London Broil which by the looks of your picture you have cook to perfection! Delicious :o)

From the Kitchen said...

Mary, this looks delicious and done to perfection! We are able to get flat iron steaks and like them. They have much more flavor than some of the more expensive cuts. I think any leftovers would be perfect on a fresh Kaiser roll. Thanks!

Hope you have a tasty weekend.

Best,
Bonnie

Sushma Mallya said...

Loved the flavourful sauce, its really very nice...

Chele said...

I have to admit to not eating red meat but I'm thinking that sauce seems pretty flexable!

Heather said...

Wow, that looks like heaven.

foodcreate said...

Delicious! I love garlic and parsley I'm definitely going to try this dish :)

Valérie said...

What a gorgeous piece of meat! I did not know about London broil, thank you for the information!

Sanyukta Gour(Bayes) said...

tht looks simply irrestible and mouthwatering......mmmmm....simple and delicious...u hv an awesome space...following u>>>
do drop @ my blog too as per ur convenince....

Simply Life said...

oh yum! the seasonings on that sound amazing!

Eliana said...

Love all these flavors. This broil looks perfect Mary.

Rosadimaggio63 said...

Ciao Mary
questa metodo di preparazione deve essere molto fresco oltre che buono !
Ho proprio voglia di fare questa grigliata in montagna !!
Nuona serata.

Pam said...

Wow does that look flavorful and delicious. The beef is perfectly cooked.

RamblingTart said...

Oh Mary! All your recipes are lovely but this one delights me beyond measure. :-) Something about the sauce and the tender meat that makes my heart sing! Hope you have a gorgeous weekend. :-)

DailyChef said...

Your steak looks absolutely perfect. Exactly the way I like it!

CaSaundraLeigh said...

Flank steak is by far my favorite cut of meat--this recipe looks like it would enhance the whole flavor of the steak!

Michael Toa said...

Mary, that looks so beautiful. The meat is cooked just right. The parsley sauce sounds delicious.
Have a great weekend. Michael.

Kristen said...

That meat looks like it's cooked to perfection. What a treat.

scrambledhenfruit said...

Perfectly cooked- just the way I like it! The topping looks delicious. Thanks for sharing :)

Pam said...

There is nothing better than a perfectly cook flank steak!

Julie M. said...

Mary, you never fail to tickle my palate with your delicious dishes. This looks amazing! And oh I wish there was a Central Market here in Charlotte. I miss it so much from my days back in the Lone Star State.

Celeste said...

Oh, the beautiful rainbow of color! This sounds so delicious. What time is dinner so I can be sure to not be late? :)

Debinhawaii said...

This is a mouthwatering dish--that garlic and parsley sauce looks especially good too. I want to reach in and grab it from the photo. ;-)

My Little Space said...

The meat looks really juicy and flavourful with the sauce. It looks great when it cooked in 50-50! Unfortunately, I don't take beef but i would prefer mutton. hehe.... Have a great time.
cheers, Kristy

Brad said...

Alright that does it. I'm trying this one this weekend. Enough is enough with these great recipes. ;o)

Brad

Devaki said...

That is wonderful! I use this technique when I do a rack of lamb but never steak. This is such a great recipe, Mary :)

Thanks!

Ciao Chow Linda said...

That parsley and garlic sauce adds such a nice zing to the London broil.

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