No matter if you broil, pan-sear or grill it, like most economical cuts, London broils want to stay rare and juicy and a little chewy to show off its best side. Cooked through until completely brown, these steaks toughen and dry up. Warning to well-done steak lovers: You might want to buy a different hunk of beef.
Ingredients
- 4 tablespoons minced chipotle in adobo sauce
- 2 tablespoons honey
- 6 garlic cloves, finely chopped
- 4 tablespoons extra-virgin olive oil
- 1 London broil, top round or flank steak 2 1/2 pounds, about 1-inch thick
- 2 teaspoons kosher salt
- Chopped cilantro
- Lime wedges
- Nutritional Information
Nutritional analysis per serving (6 servings)
424 calories; 24 grams fat; 7 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 41 grams protein; 130 milligrams cholesterol; 979 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- In a bowl, whisk together the chipotle, honey and garlic. Whisk in the oil.
- Season the steak all over with the salt. Pat the meat evenly with the chipotle mixture and let rest for at least an hour at room temperature, or as long as overnight in the refrigerator. If you’ve chilled it, let the steak come to room temperature before grilling.
- Light the charcoal or preheat the grill. Brush off any bits of garlic or chile from the meat and grill, covered, until the meat is charred on the outside and done to taste inside, 4 to 5 minutes per side for medium-rare. Let the meat rest 5 minutes before thinly slicing. Sprinkle with cilantro and serve with lime wedges.
15 minutes
Dining and Cooking