Broiled Flank Steak

With all that sugar in my last post, I decided to go with something very simple today. Too much sugar makes LeAnn ornery, pudgy, sluggy, and it makes my teeth feel icky. Lean proteins, on the other hand, make LeAnn less ornery, still a little pudgy, not at all sluggish, and they don’t make my teeth feel icky.

I know… TMI.

OK – before I share the recipe, I’m sure you are anxious to know the winner of the birthday prize package. Without further ado…

The winner is Keri Brewster!

Congratulations Keri! Send me an email with your mailing address and I’ll get your cupcake prize package in the mail. Have fun with it!

Flank steak is one of the dishes my mom had on our regular rotation when I was growing up. Flank steak is a relatively lean cut of meat and it feeds several people making it pretty economical when it comes to steak. And… the leftovers make a great sandwich! It’s also yummy wrapped in a warm tortilla with some taco fixins!

I love to marinate flank steak in a barbeque, spicy, or teriyaki marinade and throw it on the grill, but I also like to broil it in the oven just like mom does. Brings back memories.

Hi Mom! (My mommy will read this. Ya’ll say “Hi” to my mommy too.)

Here’s my mom’s never-fail Flank Steak (or London Broil) recipe. And please excuse the yellowy look on the outside of the steak. I tried a new setting on my camera and it made everything a little yellowy and grainy. Go figure… the setting was for “food.” Seriously! Guess I’ll go back to the inanimate object setting and pretend I’m taking pictures of pottery.

Broiled Flank Steak

Ingredients:

• Flank Steak
• Worchestershire Sauce
• Garlic Powder
• Onion Powder
• 2 tablespoons butter

Move top rack of oven to 6 inches or so under heat. Preheat broiler to high.

Use a sharp knife to score the flank steak in diagonal rows, about 1 inch between scores. You do not want to cut deeply. Just score the meat. Turn t he meat and score in the other direction so you have diamonds across the steak. Turn the steak over and repeat on the other side.

Drizzle one side of the steak with worchestershire sauce to coat (about 2 tablespoons will do it). Sprinkle with garlic powder and onion powder. Dot with one tablespoon of the butter. Place under the broiler for 8 minutes.

Remove and turn the meat over. Repeat the seasoning on the other side (worchestershire, garlic, onion, butter) and place back under the broiler for 6 – 7 minutes. Your steak will be crispy on the outside but pink in the middle.

Remove from oven and let sit for 10 minutes before slicing at an angle into thin slices. Arrange on a platter and serve. (I really enjoy this with sliced vine ripe tomatoes!

Congratulations again, Keri!

Sweetest Blessings,
LeAnn