My dad made a mean London Broil. He started using the oven broiler but then moved it to the grill in later years. We had an old, well-used copy of The Joy of Cooking in the kitchen. Maybe he got the recipe from there or from watching Julia Child, but I’m thinking the latter because the recipe he followed was hand-written on a recipe card. Why would he do that if it was in the book?
Since his time, another cut has gained popularity: the skirt steak. It’s a little thinner than the flank but has some really nice fat marbling. I’ve made the recipe with both cuts of meat and I’m leaning towards the skirt steak as my favorite. The only issue is getting a good sear on the outside while maintaining a medium rare finish in the middle is challenging with the thinner cut.
The magic is in the marinade (as usual), but I’ve amped up the old recipe as it was from a more conservative time. Highlights include onions, fresh basil and rosemary with an added kick of balsamic vinegar for a slight tanginess. I usually marinate overnight but anywhere from two to six hours works best with this recipe.
If you have a good broiler, that is a great method. I have an older gas range with a broiler drawer under the oven, which works exceptionally well. Otherwise, I would cook it on a very hot grill to get the sear on the outside while not cooking it past medium-rare on the inside. About 4-5 minutes per side is all you need. If you eat your beef well-done, talk to the spatula, I have no time for you.