Classic London Broil with Rosemary and Thyme


Red wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor.

London Broil with Rosemary and Thyme
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
4 servings

Pile the thinly sliced steak on crusty rolls for sandwiches, or serve with buttery baked potatoes and a salad of crisp lettuces.


  • 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) 


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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