This recipe is very quick to make, but you do have to allow time for marinating. Flank steak is the traditional cut for London broil. Because it is a tougher cut of meat, I used to be afraid of it. The trick is cooking the meat no more than medium-rare.
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2 clove Garlic, minced
1 tablespoon Chopped Fresh Parsley, or 1 teaspoon dried
1 tablespoon Chopped Fresh Basil, or 1 teaspoon dried
2 pound Beef Flank Steak
1 count Salt and Ground Black Pepper
¼ cup Soy Sauce
1 tablespoon Butter
8 ounce Mushrooms
1 count Garlic Salt, for seasoning mushrooms
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In a small bowl mix the garlic, parsley, and basil. Rub the mixture into the steak and season with the salt and pepper. Pour the soy sauce into a resealable plastic bag. Add the steak to the bag and turn to coat. Marinate in the refrigerator, turning the bag occasionally, about 2 hours. (Note: You may decrease the marinating time, although the cooked meat may not be as flavorful.) Drain the meat and bring the marinade to a boil in a small saucepan. Allow the meat to come to room temperature while heating the grill to medium-high. Grill the meat until it is pink and juicy in the middle, 6 to 10 minutes per side. Baste with the marinade while the meat is cooking. Remove from the grill while the meat is still very pink; it will continue to cook. Transfer the meat to a cutting board to rest 5 minutes before slicing.
5. Meanwhile, heat the butter in a small skillet over medium heat. Cook and stir the mushrooms for a few minutes. Sprinkle with garlic salt. Thinly slice the meat across the grain and place it on a platter. Spoon the mushrooms over the top.