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  • Food & Wine Magazine: London Broil With J. Lohr Estates Seven Oaks Cabernet Sauvignon

    London Broil Recipe Image

    Food & Wine
    January 2021

    Come January, it’s easy to get lost in the bubbling comfort of long-braised meats and hearty stews. But on these short, cold days, I like to shake up the monotony of midwinter cooking with the drama of fire. I beat back the win­ter blues by cranking up my broiler to create golden brown crusts, siz­zling char, and crispy bits that can’t be won from roasting. Hence my love for London broil. Traditionally pre pared with flank steak or top round, this classic is the perfect dish for big-impact weeknight cooking. And whether your broiler is gas or elec­tric. the following approach leads to deliciously charred results.

    Averaging about a half inch in thickness, flank steak is an ideal cut of beef for broiling, as it takes on a generous amount of color while main­taining a beautifully rosy, perfectly medium interior. Here. I’ve marinated the steak in a punchy mix of vinegar and mustard-ingredients you prob­ably have in your pantry right now. Feel free to riff on this basic flavor prolile with your favorite vinegar­ based barbecue sauce, Italian style dressing, or soy-ginger marinade-just beware of sugary sauces that can burn quickly under the licking flames. 

    Most essential to building anticipa­tion (and big, beefy flavor) is a long rest on a bed of woody herbs, which allows the meat to carryover cook while the juices settle. Thinly sliced, there is no easier-or more versatile ­way to serve steak in a flash.”

    London Broil with Rosemary and Thyme 

    Recipe: Food & Wine and Mary Frances Heck 

    Red wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor. Pile the thinly sliced steak on crusty rolls for sandwiches, or serve with buttery baked potatoes and a salad of crisp lettuces.

    Ingre­di­ents

    • 1 (1 ½‑pound) flank steak, trimmed 
    • ½ cup red wine vinegar 
    • 3 Tbsp. neutral oil (such as grapeseed), divided
    • 2 Tbsp. Worcestershire sauce
    • 2 Tbsp. Dijon mustard
    • Tbsp. kosher salt
    • 1 Tbsp. light brown sugar
    • 6 garlic cloves, grated
    • 1 ½ tsp. black pepper
    • 2 cups mixed woody herb sprigs (such as rosemary and thyme) 

    Directions

    • Step 1: Place steak in a gallon-size ziplock plastic bag or baking dish. Combine vinegar, 2 tablespoons oil, Worcestershire sauce, mustard, salt, brown sugar, garlic, and pepper in a bowl, and whisk until salt and sugar are dissolved. Pour marinade over steak, distributing marinade evenly. Marinate steak in refrigerator at least 2 hours or up to 24 hours. 
    • Step 2: Remove steak from refrigerator; let stand at room temperature 15 minutes. Remove steak from bag, and transfer to a paper towel – lined plate; pat dry. Discard marinade. Rub steak with remaining 1 tablespoon oil, and place on a broiler pan or on a wire rack set inside an aluminum foil – lined rimmed baking sheet. 
    • Step 3: Arrange herbs on a platter; set aside. Preheat oven to high broil with rack positioned 3 to 4 inches from heat source. Place broiler pan in preheated oven, and broil steak 5 minutes. Carefully remove broiler pan from oven; flip steak using tongs, and return to oven. Continue broiling until desired temperature is reached, 2 to 3 minutes for medium-rare (125°F to 135°F). Remove steak from broiler pan, and place on bed of herbs on platter. Tent with foil, and let rest 10 minutes. 
    • Step 4: Transfer steak to a cutting board, and carve against the grain into 1/4‑inch-thick slices. Arrange steak slices on bed of herbs on platter. Serve immediately.

    Sug­gest­ed Pairing Robust California Cabernet: 2017 J. Lohr Estates Seven Oaks Cabernet Sauvignon 

    Full arti­cle and recipe avail­able here.