Ingredients Beef Flank Steak Classic London Broil with Rosemary and Thyme 5.0 (1) 1 Review Red wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor. By Mary-Frances Heck Updated on February 6, 2023 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Prep Time: 25 mins Total Time: 2 hrs 50 mins Yield: 4 servings Pile the thinly sliced steak on crusty rolls for sandwiches, or serve with buttery baked potatoes and a salad of crisp lettuces. Ingredients 1 (1 1/2-pound) flank steak, trimmed ½ cup red wine vinegar 3 tablespoons neutral oil (such as grapeseed), divided 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons kosher salt 1 tablespoon light brown sugar 6 garlic cloves, grated 1 ½ teaspoons black pepper 2 cups mixed woody herb sprigs (such as rosemary and thyme) Directions Place steak in a gallon-size zip-close plastic bag or baking dish. Combine vinegar, 2 tablespoons oil, Worcestershire sauce, mustard, salt, brown sugar, garlic, and pepper in a bowl; 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 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, then return to oven. Continue broiling until desired temperature is reached, 2 to 3 minutes for medium-rare (125°F to 135°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 1/4-inch-thick slices. Arrange steak slices on bed of herbs on platter. Serve immediately. Rate it Print