- It can be made with pantry ingredients. Fresh or dried rosemary works just as well. Use what you have.
- The steak will absorb the delicious flavors in just a few hours, but if you’d like to marinate it for a day or two, that works as well.
- The meat can be frozen in the marinade. If you want to prep ahead for an easy meal later in the month, double the marinade and pour half of it in a zip lock bag. Add your steak and coat it with the marinade. Freeze. Remove from the freezer two days before cooking to allow the meat time to thaw in the marinade.
- Leftovers are delicious. Last night, I made a salad with the garlic and rosemary steak, arugula, fresh corn, tomatoes, red peppers and sliced green onions. I drizzled it with a simple balsamic dressing to echo the flavors in the steak. Simple and delicious. See photo.
Adapted from Bon Appetit's Garlic and Rosemary Steak with Potato Onion Cakes. Please note that recipe is from 1991 - I've been making my version for over 20 years. It is tried and true.
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- ½ cup olive oil (I used extra virgin)
- 3 large gloves of garlic, minced or crushed
- 1 tablespoon of fresh rosemary, minced or 1 teaspoon of dried rosemary, crushed
- About 2 ½ pounds London broil. I bought two steaks at Whole Foods, each about 1 ¼ pounds. This is also delicious with top sirloin.
Combine vinegar and soy sauce. Whisk in olive oil. Add minced garlic and rosemary. Place steak in a ziploc bag or glass baking dish. Pour marinade over and turn to coat. Cover baking dish with plastic wrap. Refrigerate until 30 minutes before cooking, at least 6 hours and up to two days. If using a Ziploc bag, put it on a plate just in case it leaks. If using a baking dish, turn steak a few times.
Remove steak from refrigerator 30 minutes before cooking. Preheat grill for 10 minutes to medium high. Wipe excess marinade from steak. Sear each side for 2 minutes. Reduce grill temp to medium. Cook on each side for about 6-8 minutes. After 6 minutes, I tested my steaks with my probe thermometer. They were 135 degrees – medium rare, which works for my family.
Let rest for 15 minutes before slicing. Season with freshly ground black pepper (I forget to do this half the time - it is still delicious). Slice what you will be using for dinner. I prefer to slice any leftovers right before using them to keep the meat as juicy as possible.