London Broil and Flank Steak are what I usually end up barbecuing. I typically marinade them first and have several different marinades that work well, some of which I’ve posted before. Even a store-bought teriyaki sauce or Italian dressing makes a great marinade. If you shop where buying two makes more sense than buying one, put one steak in a freezer bag with some marinade and freeze it. It will marinate as it defrosts and be ready to throw on the grill.
Here’s another I played with that was good. More work than my mom’s old standby, but a different, stronger flavor.
1/4 cup soy sauce
2 Tbs Worcestershire sauce
3 Tbs honey
2 Tbs vinegar (could probably substitute lemon juice)
2 tsp garlic powder
1 1/2 Tbs ginger
1/2 cup oil
If you had a green onion around to chop up and add to this it would be even better I think. But I didn’t, so I didn’t. Could also put some onion powder or dried onion flakes in here. But it’s good as written.
Marinate the steak at least 4 hours or overnight. (Or freeze like I mentioned before.) Prepare a hot fire and barbecue about 7-9 minutes on each side. Take off before it’s quite done as the meat will continue to cook a minute or so afterward. Let it rest a few minutes on the cutting board while you’re fixing anything else you’re serving (sautéed potatoes, green salad, corn on the cob, chard). Slice it against the grain–so that the lines you see in the meat run at right angles against the knife. Slice it at an angle, about 30 degrees if possible, so you get big thin slices that are easy to eat.
Leftovers? Slice it and add to a salad. Add to a burrito. Make some fried rice.0