Classic London Broil with Rosemary and Thyme

Name: Classic London Broil with Rosemary and Thyme
Prep time: 25 min
Total time: 170 min
Ingredients: 1 (1 1/2-pound) flank steak, trimmed; .5 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; 1.5 teaspoons black pepper; 2 cups mixed woody herb sprigs (such as rosemary and thyme)

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Red wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor. Pile the thinly sliced steak on crusty rolls for sandwiches, or serve with buttery baked potatoes and a salad of crisp lettuces.

By Mary-Frances Heck

Published on December 17, 2020

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

Servings:

4

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 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 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°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.