Herb-Infused London Broil

🕒 Prep: 10 min
🔥 Cook: 14 min
🍽 Serves: 4
★★★★★
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Herb-Infused London Broil is a flavorful and aromatic dish that's perfect for any occasion — whether you're hosting a summer barbecue or just having a cozy family dinner. This recipe combines the rich, savory notes of flank steak with a marinade bursting with fresh herbs and spices.

Herb-Infused London Broil

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Ingredients for Herb-Infused London Broil

Ingredients for Herb-Infused London Broil

Flank steak is the star of this dish, known for its rich beefy flavor and lean texture. The olive oil in the marinade helps to tenderize the meat and carry the flavors of the herbs and spices. Balsamic vinegar adds a subtle sweetness and acidity that balances the savory components. The Worcestershire sauce provides a deep umami flavor, enhancing the meatiness of the steak. Fresh garlic, rosemary, and thyme bring a fragrant herbal note, while salt and black pepper round out the seasoning, ensuring every bite is perfectly seasoned.

Why This Herb-Infused London Broil Works

During the long rest in the fridge, the olive oil, vinegar, and Worcestershire sauce slowly soak into the surface of the flank steak. The vinegar and Worcestershire start to loosen up some of the tight muscle fibers, so the meat doesn’t stay tough. Garlic, rosemary, and thyme cling to the outside of the steak, so they stay on during grilling instead of sliding off.

Once the steak hits the hot grill, the outside browns fast. That browning seals the surface a bit and keeps more juices inside. Because the steak was patted dry, it can sear instead of steaming, so it gets a good crust while the inside stays tender. Medium-high heat cooks it through fairly quickly, so the middle warms up without drying out.

After it comes off the grill, those 5 minutes of resting matter. The hot juices that rushed to the center start to settle back through the meat. When the steak is sliced thinly against the grain, those muscle fibers are cut short, so each bite feels softer and juicier instead of chewy.

Herb-Infused London Broil Tips & Tricks

  • For the best flavor, marinate the steak overnight in the fridge.
  • Always slice against the grain to keep the steak tender.
  • If you don't have a grill, a cast-iron skillet on the stove works great too.
  • Use a meat thermometer to achieve your perfect doneness every time.

Mistakes To Avoid

Letting the steak sit in the marinade for only a short time can leave the center tasting plain while the outside is strongly seasoned. The surface soaks up the oil, salt, and herbs quickly, but the middle stays untouched. The result is a steak that looks and smells great but tastes flat once sliced.

Putting the steak on the grill straight from the marinade without patting it dry often causes flare-ups and burning. The oily, wet surface drips into the flames, so the outside chars fast while the inside is still catching up. This can leave the crust bitter and the middle less evenly cooked.

Cooking the flank steak past medium-rare on medium-high heat usually makes it tough and chewy. The longer it sits over the flame, the more the juices squeeze out and run off the grill grates. In the end, the slices look gray and dry instead of juicy.

Slicing the steak with the grain instead of against it makes each piece feel stringy and hard to bite. The long muscle fibers stay intact, so the teeth have to work through each strand. Even a properly cooked steak can seem overcooked and rubbery when cut this way.

Equipment Used:

Grill, Mixing Bowl, Resealable Bag

Ingredients

  1. 2 lbs flank steak
  2. 1/4 cup olive oil
  3. 2 tbsp balsamic vinegar
  4. 2 tbsp Worcestershire sauce
  5. 3 cloves garlic, minced
  6. 2 tbsp fresh rosemary, chopped
  7. 1 tbsp fresh thyme, chopped
  8. 1 tsp salt
  9. 1/2 tsp black pepper

Step-by-step Instructions

  1. 1. In a bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper to create the marinade.
  2. 2. Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor.
  3. 3. Preheat the grill to medium-high heat.
  4. 4. Remove the steak from the marinade and pat dry with paper towels.
  5. 5. Grill the steak for 6-7 minutes per side for medium-rare, or longer depending on your desired doneness.
  6. 6. Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
  7. 7. Serve with your favorite sides and enjoy.

Frequently Asked Questions

Can I use a different cut of meat?
Absolutely, you can use skirt steak or sirloin if you prefer.
Is there a substitute for balsamic vinegar?
Red wine vinegar with a pinch of sugar can work as a substitute.
How long can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.

Serving Ideas for Herb-Infused London Broil

This London Broil pairs beautifully with roasted vegetables or a fresh garden salad. For a more hearty meal, serve it alongside creamy mashed potatoes or a warm loaf of crusty bread. A glass of red wine, like a Cabernet Sauvignon, can complement the flavors perfectly.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.