What Is London Broil?
London broil is defined as a flank steak from the lower hindquarters of the cow, which is marinated and then broiled or grilled. Some claim it was first served in London in 1931; others say its origins are American and the name is a matter of creative license. The term is also used somewhat loosely to describe thick cuts of meat such as top round and sirloin. • 3/4 cup vegetable oil • 2 tablespoons fresh lemon juice • 2 tablespoons red wine vinegar • 2 tablespoons soy sauce • 1 tablespoon Worcestershire sauce • 2 cloves garlic, minced • 1 tablespoon freshly ground pepper • 2 teaspoons dried parsley flakes • 1 teaspoon dry mustard • 1-1/2 pounds flank steak Combine all ingredients except steak in a heavy-duty zip-top plastic bag. Score steak by making 1/8-inch-deep diagonal slashes across the meat in two different directions to create a diamond pattern on both sides of the meat. Add steak to marinade; seal and chill at least 1 hour or overnight. (If you wish to reserve some of the marin
