Growing up we had all the lesser cuts of beef because we had a lot of people and not a lot of money. So we had chuck steak and round steak. I was 25 before I had a fillet or a ribeye. With that said, Dad did make a very good London Broil (except he liked his well done). So this is a modification of his recipe except there is more pink and red than brown and black. Hope you enjoy it. Sorry Dad, it’s medium rare to rare.
2 pound top round steak, 2 inches thick
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup red wine
2 cloves garlic, minced
1 shallot, minced
1/4 cup olive oil
(In Dad’s recipe he used a healthy dose of Adolph Meat tenderizer, but that is mostly salt.
Dad would just use Kraft Italian dressing sometimes he did add some cheap red wine..)
Poke about 20 holes in the steak with a sharp knife
In a large zip top bag, add all ingredients and refrigerate for 2 hours
Remove steak from refrigerator for 30 minutes before cooking and let sit out
Preheat oven to 350
Pat the steak dry with paper towel then season with salt and pepper
Put some olive oil on both sides of steak
Place steak in oven-safe skillet (Growing up in Detroit, a cast iron skillet was the way to go.)
Cook for 6 minutes on medium high. The pan should smoke.
Flip steak and cook for another 6 minutes
Top with 3-4 pats of butter in case you want to make a pan sauce
Place in oven for 12 to 15 minutes
Check temperature with a meat thermometer; 125 is perfect medium rare
Let steak rest for 15 minutes, covered
Cut against the grain