Meat & potatoes. The perfect pair. This London broil is deliciously tender, juicy, and it pairs perfectly with our Rosemary Red Tiny Taters. Serve it with a simple marinade full of fresh herbs, garlic, and steamed green beans for a meal that’s sure to impress. With some planning, this recipe is easier than you would suspect, and it cooks right in your broiler!
Prep Time: 10 minutes
Cook Time: 12 minutes
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 3 large cloves, garlic, crushed
- 1 tbsp. minced fresh rosemary
- 1 tbsp. minced fresh thyme
- 1 tbsp. fresh lemon juice
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2.5lb London broil steak
- Add the vinegar, oil, garlic, rosemary, thyme, lemon juice, salt, black pepper, and steak to a gallon-size plastic bag.
- Seal the bag and squeeze everything around, massaging the meat.
- Place the bag in a large bowl and refrigerate for 4 hours (or overnight).
- Remove the steak from the fridge and let it sit for 10 minutes. Position a rack directly under the broiler. Preheat the broiler to HIGH.
- Cover a baking tray with foil. Remove the steak from the plastic bag (and discard the bag and marinade), and transfer it to the prepared tray.
- Broil the steak for 6 to 8 minutes on the first side and then flip and broil about 4 to 5 minutes on the second side, or until an internal temperature reaches 125F (for medium rare).
- Let the steak rest for 10 minutes before thinly slicing across the grain.
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Thank you to the incredibly talented Faith Gorsky & An Edible Mosaic for this delicious recipe!