Montreal London Steak
A Montreal lunch classic from the 70s to 90s made with thinly sliced flank steak. The beef is marinated in garlic, mustard, oregano, and fresh lemon juice, then grilled quickly and served with sautéed mushrooms, fries, and lemon.
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🍳 Cooking Flow
Whisk garlic, olive oil, mustard, oregano, lemon juice, salt, and pepper into a marinade. → Slice flank steak thinly against the grain and toss thoroughly in the marinade. → Sauté quartered mushrooms in butter and olive oil with salt and pepper. → Grill steak strips over high heat until browned and cooked through. → Plate the steak with sautéed mushrooms, french fries, and lemon wedges.
Cooking Steps
Brief Cooking Order
Whisk garlic, olive oil, mustard, oregano, lemon juice, salt, and pepper into a marinade. → Slice flank steak thinly against the grain and toss thoroughly in the marinade. → Sauté quartered mushrooms in butter and olive oil with salt and pepper. → Grill steak strips over high heat until browned and cooked through. → Plate the steak with sautéed mushrooms, french fries, and lemon wedges.
Introduction
A Montreal lunch classic from the 70s to 90s made with thinly sliced flank steak. The beef is marinated in garlic, mustard, oregano, and fresh lemon juice, then grilled quickly and served with sautéed mushrooms, fries, and lemon.
Step 1
Prepare the marinade in a large mixing bowl: grate the garlic cloves, then add olive oil, mustard, a pinch of salt, dried oregano, freshly squeezed lemon juice, and black pepper. Whisk until thoroughly emulsified.
Step 2
Identify the grain on the flank steak and slice the meat thinly against the grain into long strips.
Step 3
Place the sliced flank steak into the marinade bowl and massage thoroughly by hand so all meat strips are evenly coated. Let it rest to absorb the flavors.
Step 4
Heat a skillet over medium-high heat with olive oil and butter. Add the quartered mushrooms, season with salt and pepper, and sauté until browned and tender.
Step 5
Place the marinated steak strips onto a hot grill. Grill for a short time, giving them a quarter turn for grill marks, then flip to cook the other side until desired doneness (medium to medium-well). Cook french fries simultaneously.
Ingredients List
Important Notes
Always slice the flank steak against the grain to ensure the meat stays tender and easy to chew.
Thin steak strips cook very fast on a hot grill, so watch closely to prevent overcooking.
Squeezing fresh lemon over the finished grilled steak adds bright acidity that complements the rich marinade.
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