London Broil with Rosemary and Thyme
INGREDIENTS
1 - 1 ½ lb. Flank Steak (trimmed)
½ cup red wine vinegar*
3 Tbsp. neutral oil (such as grapeseed), divided
2 Tbsp. Worcestershire sauce*
2 Tbsp. Dijon mustard*
2 Tbsp. kosher salt*
1 Tbsp. light brown sugar*
6 garlic cloves*, grated
1 ½ tsp. black pepper*
2 cups mixed woody herb sprigs (such as rosemary* and thyme)
DIRECTIONS
Place steak in a gallon-size ziplock plastic bag or baking dish. Combine vinegar, 2 tablespoons oil, Worcestershire sauce, mustard, salt, brown sugar, garlic and pepper in a bowl, and whisk until salt and sugar are dissolved. Pour marinade over steak, distributing marinade evenly. Marinate steak in refrigerator at least 2 hours or up to 24 hours.
Remove steak from refrigerator; let stand at room temperature for 15 minutes. Remove steak from bag, and transfer to a paper towel-lined plate; pat dry. Discard marinade. Rub steak with remaining 1 tablespoon oil, and place on a broiler pan or on a wire rack set inside an aluminum foil-lined rimmed baking sheet.
Arrange herbs on a platter; set aside. Preheat oven to high broil with rack positioned 3 to 4 inches from heat source. Place broiler pan in preheated oven, and broil steak 5 minutes. Carefully remove broiler pan from oven; flip steak using tongs and return to oven. Continue broiling until desired temperature is reached, 2 to 3 minutes for medium-rare (125 degrees F to 135 degrees F). Remove steak from broiler pan, and place on bed of herbs on platter. Tent with foil and let rest 10 minutes.
Transfer steak to a cutting board and carve against the grain into ¼ - inch thick slices. Arrange streak slices on bed of herbs on platter. Serve immediately. Enjoy!
Side Options – Roasted Rosemary Potatoes, Buttermilk Cornbread, Winter Slaw (visit my website for recipes).
Wine Pairing
Cabernet Sauvignon, Syrah
Kid Version
My kids love this steak! They also love the roasted potatoes and buttermilk cornbread I typically serve the steak with. My older daughter likes the winter slaw as well, but my younger daughter prefers sliced apples and cucumbers on the side.
*Recipe courtesy of Food and Wine Magazine January 2021
