s CLASSIC LONDON BROIL WITH ROSEMARY AND THYME ***
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s CLASSIC LONDON BROIL WITH ROSEMARY AND THYME ***
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Ingredients
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Instructions *** 11-14-21 good, finished it on smoke fire at 450, nothing real special though *** Rating: 5 stars 1 Rating 1 Review 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 January 2021 Pin More Gallery Classic London Broil with Rosemary and Thyme CREDIT: PHOTO BY GREG DUPREE / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY CLAIRE SPOLLEN Recipe Summary test Prep: 25 mins Total: 2 hrs 50 mins Servings: 4 Ingredients Ingredient Checklist 1 (1 1/2-pound) flank steak, trimmed ˝ cup red wine vinegar 3 tablespoons s 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 ˝ teaspoons black pepper 2 cups mixed woody herb sprigs (such as rosemary and thyme) Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Zip Code 00000 UPDATE or use the browser to Find Me DirectionsInstructions Checklist Step 1 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. Step 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. Step 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, 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. Step 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. ADVERTISEMENT This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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