Monday, November 22, 2010

The Secret Chef Marinated London Broil

The Marinated London Broil was one of the all-time favorite menu items at The Secret Chef.  It is included in the Savory Secrets cook book, so if you already have the cookbook, then this recipe will not be new to you.  Customers always raved about it and commented how everyone in their family, even picky eaters, liked it.  It's a really easy marinade recipe and it freezes great.  The main secret is to use a restaurant cut London Broil-- that just means to use what is called "Flank Steak" in the grocery store.  I meant to post this recipe on the blog weeks ago, but of course I have been busy and just never seemed to find the time.  Sorry about the slightly blurry picture.  It does not do justice to the recipe!

I will be back in a couple of days with a brief Thanksgiving post and also in December I have some cranberry recipes planned!

The Secret Chef Marinated London Broil

4 oz mayonnaise (weird, I know, but trust me!)
1/3 cup lite soy sauce
3 Tbs. lemon juice
2 Tbs. Dijon Mustard
1/2 tsp. minced garlic
1/2 tsp. garlic powder
1/2 tsp. ground ginger powder
1/4 tsp. black pepper
1 1/2 - 1 3/4 lb. flank steak

1.  Mix all ingredients (including steak) in a large freezer bag.  Allow to marinate in the refrigerator for 24 hours.

2.  Remove steak from marinade.

3.  Grill or broil about 6 inches from heat, for approximately 6-8 minutes.  Turn steak over, and grill or broil for 6-8 minutes longer, or until cooked through (it may take longer in the broiler). 

4.  Let steak stand a couple of minutes before slicing.  Important:  Cut across the grain into thin slices to serve, or even better, cut diagonally across the grain into slices.


If making this dish ahead to freeze:  Freeze sreak in marinade after step 1. Thaw in the refrigerator.  Continue at step 2 to cook.

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