Recipe of the Week



Prep Time: 45 Minutes
Marinate Time: 3–5 Days
Yields: 4–6 Servings

I first discovered this recipe from Caroline Fowler of Roswell, Georgia. Since then, I have made it my own by adding my favorite herbs and spices. Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste! Flank steak is often referred to in fine dining restaurants as “London Broil” and is served with pan drippings.

Ingredients for London Broil:
1 flank or skirt steak
½ cup olive oil
¼ cup minced garlic
2 tbsps red wine vinegar
¼ cup Pinot Noir
½ cup soy sauce
¼ cup honey
2 tbsps chopped basil
1 tbsp chopped thyme
1 tbsp chopped rosemary
1 tbsp tarragon
½ tsp black pepper
pinch red pepper flakes

Method for London Broil:
On a cutting board, score meat on a diagonal, cutting about ¼-inch deep into the meat on both sides. Set aside. In a large bowl, combine all ingredients except steak, whisking to mix well. In a large resealable bag, add marinade mixture and steak then refrigerate 3–5 days. When ready to cook, prepare tomato jam (see below). Heat grill to medium-high heat according to manufacturer’s directions. Remove steak from marinade and grill approximately 6 minutes on each side, turning once. Once steak is cooked, allow it to rest on a cutting board for 10 minutes. To serve, thinly slice steak and serve with Tomato Jam.

Ingredients for Tomato Jam:
6 large ripe tomatoes, cored and cut in half crosswise
⅓ cup granulated sugar
⅓ cup grated onion
3 cloves garlic, peeled and minced
2 jalapeño peppers, minced
¼ cup chopped cilantro
3 tbsps fresh lime juice
¼ tsp salt

Method for Tomato Jam:
Over a large bowl, grate tomatoes, flesh-side down, to form 5½ cups pulp, discarding skins. In a medium saucepan, combine tomato pulp, sugar, onion, garlic and jalapeños. Bring to a boil then reduce to simmer and cook 20 minutes or until jam is reduced to 2¼ cups, stirring occasionally. Remove from stove and allow to cool to room temperature. Stir in cilantro, lime juice and salt.


































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