Delicious Broiled Flank Steak! How do you like it, rare, medium-rare or well done?
I am medium rare to a well-done type of person… or at least somewhere in between.
I desperately wanted to grill this one the other day or at least smoke it.
Well, the continuous rain kept me from doing it, so the next best thing was grilling it under the broiler.
The fragrant spices were perfect, and it tasted really tasty.
You know Flank Steak could be a bit chewy or tough, but I think it depends on where you buy your meat, as well as how old it was.
The flank makes a mean fajita, and it’s also an excellent choice for bibimbap, stir-fries, or even Philly cheesesteak.
It is just so delicious that I could eat it every other day.
I got to say that this method of cooking a steak is popularly called London Broil.
Tougher pieces of meat, commonly, flank or top round steak, are left to marinate overnight.
Then you should be broiled under high heat and served by thinly slicing the meat across the grain.
I typically served it low carb for my family. Well, my kids had bread, of course. We are carb lovers after all.
However, my lovely husband and I enjoyed it with some oven-roasted ranch cauliflower cooked in steak dripping.
The other dish was sauteedÂ cabbageÂ in garlic Alfredo sauce, which was perfect. Needless toÂ say, weÂ inhaledÂ this delicious meal.
If you follow Low-Carb Diet this meat is perfect. You can combine it with cabbage like I served my air-fryer ribs or cauliflower, maybe a bowl of greens.
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If you use my recipe to make this tasty Broiled Flank Steak, please tag me on Instagram. @sandraseasycooking