Flank steak, also known as a London broil, is a flavorful, lean, boneless cut from the flank of a steer located below the loin and sirloin. You need to use a quick cooking method such as broiling or grilling for this cut of meat.
Do not overcook or the meat will be too tough to eat. Always cut the meat in thin diagonal slices to serve. See the Basic Flank Steak recipe below.
If you don't have flank steak then you can substitute:
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1 flank steak
2-3 teaspoons garlic powder (not garlic salt)
salt and pepper
Remove the steak from the refrigerator and place it on a plate or in a shallow dish. Sprinkle both sides with the garlic powder, salt and pepper. Cover the steak with plastic wrap and allow it to sit out on the counter for about an hour.
If the steak is too cold when you place it on the grill you'll end up with a steak that is overcooked on the outside and too rare in the middle.
Place the steak on a medium hot grill (you can also do this on a grill pan on your stove if you wish). Grill the steak for about 4 minutes then rotate it around about 45 degrees but don't turn it over yet. Cook it for about another 4 minutes. Now turn the steak over and continue to grill it until a meat thermometer registers 125F. Once cooked remove it to a warmed plate and allow it to sit for 10 minutes before slicing.
Slice the flank steak on the bias (diagonal) and serve.