Herb-Grilled London Broil

 

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
Photography by Miriam Pascal.

Rosemary and steak are a classic pairing that really makes this London broil shine. This is delicious when served at room temperature, which makes it perfect if your oven isn’t on for Yom Tov or Shabbat. Be sure to take it out of the fridge an hour or so before serving to allow the meat to come to room temperature.

  • 2½ pounds Shoulder Steak, London Broil or Minute London Broil
  • ½ cup olive oil
  • 1 tablespoon balsamic vinegar
  • 3 sprigs chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 6 cloves garlic, crushed

Place all ingredients in a shallow dish or a ziplock bag. Cover or seal the container. Marinate in the refrigerator for a few hours, up to overnight.

Remove meat from fridge; allow it to come to room temperature before grilling.

Preheat broiler. Broil meat for 8 minutes per side, then turn off the heat. Let meat remain in the oven for approximately 10 minutes, or until meat reaches your desired level of doneness (see Cook’s Tip, below).

Cut across the grain into thin slices before serving.

Cook’s Tip: The length of time this meat needs in the oven depends on the thickness of the steak as well as how well done you like it. For a thinner piece of meat, leave it in the turned-off oven for less time. If you like your meat medium or well done, leave it in longer. The instructions above will result in rare to medium-rare London broil.

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