There is a common misconception spread by mislabeled packages at butcher shops that there is a cut of meat called London broil. In fact, London broil is a method of cooking that tenderizes tough slices of meat, such as flank steak or round steak. The steak needs to marinate for at least eight hours, and ideally up to 24 hours, before cooking. If overcooked, the meat becomes leathery and undesirable. An oven bag helps retain the steak juices, but if you are preparing this dish in a oven set to broil, an oven bag is not necessary.
Things You'll Need
Mix paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt and pepper in a small bowl. Set aside.
Put your flank steak, or other meat that might be labeled London broil, in the plastic bag. Mix the red wine, vinegar, olive oil, worcestershire sauce, soy sauce, mustard and the already mixed spices in a measuring cup. Pour this mixture into the bag with the steak.
Seal the bag, and refrigerate. Allow at least eight hours for the marinade to saturate the meat. The meat will be more tender the longer you wait.
Set your oven rack five to six inches from the top broiler. Preheat the broiler.
Remove the meat from the marinade, and pat dry. Place the meat in a baking dish, and put it in the oven.
Cook each side of the steak for six minutes. Check it continually so as not to overcook. Remove the steak, and cut it, against the meat grain, into thin slices. Serve.
References and ResourcesFoodNetwork.com: Marinated and Grilled London Broil with Emeril's Homemade Steak Sauce
What to Cook: Baked London Broil
Practically Edible: London Broil