London Broil

1. 1

   Trim flank steaks and remove all skin, membrane and fat, if necessary.

2. 2

   Combine all ingredients for the marinade.

3. 3

   Pour marinade over steaks and marinate under refrigeration 2-3 hours or overnight.

4. 4

   Set oven on broil and preheat.

5. 5

   Saute minced garlic and shallots in olive oil.

6. 6

   Add dijon mustard, deglaze with wine and reduce the wine by one half.

7. 7

   Add heavy cream to the wine reduction and reduce by one third to one half or until the sauce is thick enough to coat the back of a spoon.

8. 8

   While making sauce, broil the steaks three to five minutes per side.

9. 9

   Cut steaks in very thin diagonal slices across the grain.

10. 10

    Note: Do not cut the meat with the grain or it will be tough.

11. 11

    Serve three to four slices per person with dijonnaise sauce and your favorite starch and vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.