London Broil

Drink with a robust California Cabernet possibly a 2017 Jay Lohr Seven Oaks

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

London Broil

Servings: 4

Prep time: prep: 25 mins total: advance prep 8-24 hours.


  • 1 1/2 Pound / Flank Steak Trimmed
  • 1/2 Cup / Red Wine Vinegar
  • 3 Tablespoons / neutral oil (such as grapeseed) divided
  • 2 Tablespoons / Worcestershire Sauce
  • 2 Tablespoons / Djion Mustard
  • 2 Tablespoons / Kosher Salt
  • 1 Tablespoon / Light Brown Sugar
  • 6 Cloves / Garlic Grated
  • 1 1/2 Teaspoons / Black Pepper
  • 2 Cups / Mixed Woody Herb Sprigs (such as Rosemary and Thyme)


  1. Place steak in a gallon-size Ziploc style plastic bag.
  2. 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.
  3. Pour marinade over steak, distributing marinade evenly.
  4. Marinate steak in refrigerator at least 8 hours or up to 24 hours. 
  5. Remove steak from refrigerator; let stand at room temperature 15 minutes.
  6. Remove steak from bag, and transfer to a paper towel–lined plate; pat dry.
  7. Discard marinade.
  8. 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. 
  9. Arrange herbs on a platter; set aside.
  10. Preheat oven to high broil with rack positioned 3 to 4 inches from heat source.
  11. Place broiler pan in preheated oven, and broil steak 5 minutes.
  12. Carefully remove broiler pan from oven; flip steak using tongs check temp for 120 degrees or less with instant read thermometer and return to oven.
  13. Continue broiling for another 1-2 minutes and check temp again.
  14. You are looking for medium-rare at 125 degrees.
  15. Remove steak from broiler pan, and place on bed of herbs on platter.
  16. Tent with foil, and let rest 10 minutes, temp will rise. 
  17. Transfer steak to a cutting board, and carve against the grain on the bias looking for very thin slices.
  18. Arrange steak slices on bed of herbs on platter.
  19. Serve immediately.