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London Broil
![Sliced London broil on black plate.](https://assets.canyonranch.com/system/uploads/fae/image/asset/3796/xs_london-broil-blog-recipes-canyon-ranch.jpg 320w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3796/sm_london-broil-blog-recipes-canyon-ranch.jpg 640w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3796/md_london-broil-blog-recipes-canyon-ranch.jpg 1024w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3796/lg_london-broil-blog-recipes-canyon-ranch.jpg 1400w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3796/xl_london-broil-blog-recipes-canyon-ranch.jpg 1800w,https://assets.canyonranch.com/system/uploads/fae/image/asset/3796/xxl_london-broil-blog-recipes-canyon-ranch.jpg 2400w)
Ingredients
1 lb flank steak
1 cup Mongolian BBQ Sauce
Instructions
Place steak in a shallow glass baking dish. Pour BBQ sauce evenly over steak. Cover and refrigerate for at least 2 hours or overnight, turning steak occasionally.
Preheat grill or broiler.
Remove steak from marinade and discard the marinade. Grill or broil steak for 4 to 6 minutes on each side, or to the desired temperature. Slice thinly across the grain to serve.
Red meat is a wonderful source of B vitamins, iron and zinc. We recommend, however, small servings of 3 to 4 ounces and choosing grass-fed beef, which is higher in omega-3 fatty acids.
Nutrition
Calories | 174 |
Protein | 24g |
Sodium | 150mg |
Carbohydrates | 1g |
Fat | 7g |
Fiber | Trace |
Cholesterol | 47mg |
Servings | 4 |