Ingredients: |
Ingredients: 1 (1 1/2) # flank steak trimmed
1/2 cup red wine vinegar
3 T. neutral oil such as grapeseed, divided
2 T. Worcestershire, sauce
2 T. Dijon Mustard
2 T. Kosher salt
1 T. brown sugar
6 garlic cloves, grated
1 1/2 t. black pepper
2 cups mixed woody herb sprigs, such as rosemary and thyme
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Directions: |
Directions:1. Place steak in a gallon size plastic bag or baking dish. Combine vinegar, 2 T. oil, Worcestershire sauce, mustard, salt, brown sugar, garlic and pepper in a bowl and whisk until salt and sugar are dissolved. Pour marinade of over steak, distributing marinade evenly. Marinate steak 2-24 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 T. 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 3-4 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 temperature reaches (125º to 135º)
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 cutting board, and carve against the grain into 1/4 inch thick slices. Arrange steak slices on bed of herbs on platter. Serve immediately |
This recipe for London Broil with Rosemary and Thyme is from