1 1/2 lb. top round, flank, or flat-iron steak (about 1 1/2" thick) 1 tbsp. Place steak on a cutting board and pat dry. Using a fork, poke holes all over meat, 10 to 15 on each side. Transfer to a ...

Contrary to its name, London broil isn't British at all! Instead, the dish hails from North America. Typically people refer to it as broiled flank steak, but top round can also be used. Many butchers ...

In the mood for steak but don’t feel like shelling out the big bucks for a rib eye or New York strip? This London broil recipe is your answer. While most typically a flank steak, London broil can also ...

1 teaspoon chopped fresh parsleyWhat To Do: 1. With a sharp knife, score top round on both sides by making diagonal cuts about 1 inch apart and 1/4 inch deep. Evenly sprinkle both sides with steak ...

Serves 4. Recipe is by Teresa B. Day. 1 small onion, caramelized 2 tablespoons olive oil, divided 1 tablespoon butter 2 cups fresh kale or spinach, chopped 1 teaspoon Steen’s Cane Syrup vinegar 5 ...

1. Preheat oven to 300 F. 2. Slice onion into strips and sauté in 1 tablespoon olive oil and butter over medium-low heat until tender and brown, but not burned, about 20 minutes. 3. Add kale and ...