Peppery London Broil

Tammy Raynes


Serve this well-seasoned flank steak anytime of the year using either your broiler or outdoor grill. Rub the beef with the garlic mixture early in the day and refrigerate until serving time. The longer it marinates, the better the flavor!

This is another favorite of my husband's that he loves to fix on special occasions. This one will be on the grill Monday for Memorial Day cookout.

★★★★★ 1 vote
4 Hr
15 Min


beef flank steak (about 3/4 pound)
1 clove
garlic, minced
1/2 tsp
seasoned salt or tony's
1/8 tsp
crushed red pepper flakes
1/4 c
worcestershire sauce


1With a meat fork, pierce holes in both sides of meat. Make a paste with garlic, seasoned salt and red pepper flakes; rub over both sides of meat.
2Place in a large resealable plastic bag; add Worcestershire sauce. Seal bag. Refrigerate for at least 4 hours, turning once.
3Remove meat; discard marinade. Broil or grill over hot heat until meat reaches desired doneness, 4 - 5 minutes on each side. To serve, thinly slice across the grain.

About this Recipe

Course/Dish: Beef
Hashtags: #steak, #grill, #broil