Grilled Peppery London Broil |
Course : Grilling
Source: Susan Feniger and Mary Sue Milliken
Serves: 6 |
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Ingredients:
3 pounds flank steak |
1 tablespoon cracked black peppercorns |
2 tablespoons coarse salt |
1 cup freshly-squeezed lime juice |
3 tablespoons olive oil |
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Preparation / Directions:
Place meat in glass baking dish large enough to hold comfortably. Evenly season flank on both sides with salt and pepper. Whisk together lime juice and oil in small bowl and pour over meat. Rub in marinade. Turn meat over to coat. Cover and refrigerate for 3 hours.
Heat grill to high. Brush grill well to clean and wipe with oiled paper towel. Lift meat out of marinade and blot dry with paper towels.
Place meat on grill and cook 4 minutes per side for medium-rare. Remove from grill and let rest in warm place ten minutes before carving, then carve across the grain into very thin slices. Place slices on serving platter and pour over any accumulated juices.
Serve.
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