A flavorful marinade ensures juicy tender meat that cooks up quickly under the broiler.
Ingredients :
3 pounds London broil or flank steak
3 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic minced
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary crushed
2 tablespoons melted butter
½ teaspoon kosher salt more to taste
½ teaspoon black pepper
Directions :
Pound the steak on each side with the textured side of a meat mallet or poke it all over with a fork to tenderize. Using a sharp knife score diagonal lines, ⅛-inch deep on each side of the meat.
In a casserole dish or glass baking dish, combine the oil, soy sauce, balsamic vinegar, Worcestershire sauce, garlic, thyme, and rosemary.
Add the flank steak and cover with plastic wrap. Marinate for at least 2 hours or up to 24 hours, turning occasionally.
Line a rimmed baking sheet with foil for easy clean up (optional). Set aside.
Preheat the broiler to high heat (500°F) and set the rack 6-inches below the broiler or preheat the grill to high heat.
Remove the steak from the marinade and let the excess drip off. Dab the steak dry with a paper towel.
Brush the melted butter over the steak and season with salt and pepper.
Broil or grill for 4 to 6 minutes per side or until the steak reaches the desired doneness.
Rest for 6 to 8 minutes.
Cut the meat ½-inch thick across the grain. Serve with butter if desired
