Twice-Marinated Steak Hoagies
feta, flank steak, French roll, garlic, green bell pepper, lemon juice, London Broil, olive oil, oregano, pepper, red bell pepper, red onion, red wine vinegar
"London Broil" is a mysterious cut of meat. Most cookbooks consider it to be flank steak, but markets usually use a piece of bottom round and label it as London Broil. This makes a big difference to the consumer, because the round is considerably tougher than the flank, thereby requiring a cooking method that will break down and tenderize the meat fibers. On the other hand, the bottom round is much less expensive than the flank, but as they say, you get what you pay for.
Which is exactly how the bottom round came to be called "London Broil." After World War II, outdoor barbecuing became all the rage, and Americans had a particular affection for London Broil. The demand was greater than the availability, causing the price of flank steak to skyrocket. So butchers began labeling the more abundant round steak as London Broil, selling it at a lesser price than the real thing. This was indeed a misnomer, but nonetheless, the public welcomed the cheaper cut and endured its overall lesser quality. Thus, the practice of peddling round steak as London Broil ingrained itself into American markets.
Regardless of which type of London Broil you end up with, this recipe both tenderizes and seasons the meat considerably. The steak is marinated overnight, uncooked, then quickly broiled. The rare, thinly sliced pieces are then marinated a second time, with olive oil, feta cheese, lemon juice, peppers and onions. Serve the savory slices of steak and vegetables on crusty rolls, with plenty of the feta marinade, or serve them as a salad, atop a bed of mixed greens.
If you use flank steak in this recipe, you will end up with tender pieces meat. Bottom round, the grocer's "London Broil," is flavorful, but it can be tough, even when marinating for a long period of time. Both steaks should be cut on the bias into thin slices, but the bottom round slices should then be cut into even smaller pieces, since it will still be slightly tougher.
- 1 London Broil steak, about 2 pounds and 1-inch thick
- 4 crusty French rolls
- 2 tablespoons extra virgin olive oil
- juice of 1 lemon
- 3 cloves garlic, minced
- 1/2 teaspoon oregano, crushed
- 1/2 teaspoon coarse ground black pepper
- 1 red onion, sliced into thin rings
- 1 red pepper, sliced into thin strips
- 1 green pepper, sliced into thin strips
- 1/2 pound feta cheese, crumbled
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- juice of 1/2 lemon
- 1/2 teaspoon dried oregano, crushed
- fresh cracked pepper to taste
- salt to taste
In a nonreactive container large enough to hold the steak, mix together the ingredients for the Broiling Marinade. Place the steak in the dish and turn to coat both sides. Cover and refrigerate overnight, turning once.
Next day, preheat the broiler until very hot. Place the steak on a broiling pan and broil 3 inches from the heat for 2 to 3 minutes per side, or until rare to medium-rare. Let sit 10 minutes before cutting.
In a nonreactive mixing bowl, mix together the ingredients listed for the Feta Marinade. Slice the steak against the grain into thin strips. Place them into the bowl, mixing to coat. Let sit at room temperature 3 hours, stirring occasionally.
Stuff the rolls with the marinated meat and vegetables. If desired, garnish with tart, mildly hot Italian pepperoncini peppers.
©1994, 1998, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007