Breastfeeding Friendly London Broil
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Learn more →Ingredients
4 servings
For the marinade
- 1 ½ lb flank steak or top round steak (about 1 to 1 ½ inches thick)
- 3 tbsp soy sauce
- 2 tbsp worcestershire sauce
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 tsp dijon mustard
- 1 tsp brown sugar
- ½ tsp black pepper, freshly ground
- ½ tsp kosher salt
For serving
- 1–2 tbsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
In a large zip-top bag or shallow baking dish, whisk together the soy sauce, Worcestershire sauce, olive oil, red wine vinegar, garlic, Dijon mustard, brown sugar, black pepper, and kosher salt until combined.
- 2
Score the surface of the steak lightly with a sharp knife in a crosshatch pattern (cuts about 1/4 inch deep on each side) to help the marinade penetrate. Add the steak to the bag or dish, turning to coat thoroughly. Seal and refrigerate for at least 8 hours, or up to 24 hours, turning once halfway through.
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