Ingredients
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1
-
1
-
1
-
1
-
1 1/2
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
Herb-Rubbed London Broil, This will work equally well on an outdoor grill., Not impressed. Our steak came out crustless, overdone, and grassy with herbs, even though used less than called for because I ran out of two. The flavor was ok, but halving the herbs would help, even though I adore herbs. The real issue is the broiler distance. When used the highest possible rack, our steak was 1.5″ or more from the heating element, not the 0.5″ the recipe calls for. Now it occurs to me I could have propped it higher on an inverted baking sheet, maybe? Anyway, this lengthened the cooking time, and even though used a thermapen and pulled the meat at 135, it came out medium/well and crustless. I should have grilled.
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Steps
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1
Done
|
Rinse Steak and Pat Dry. |
|
2
Done
|
in Small Mixing Bowl, Combine Rosemary, Marjoram, and Thyme. |
|
3
Done
|
Crush With Fingers Until Finely Crumbled. |
|
4
Done
|
Stir in Salt and Pepper. |
|
5
Done
|
Rub Both Sides of Steak With Herb Mixture, Patting Evenly. |
|
6
Done
|
Broil 1/2 Inch from Heating Element on High, 5 Minutes For Rare Meat, 6 Minutes For Medium-Rare. |
|
7
Done
|
Turn and Broil For 5 More Minutes, 6 Minutes For Medium-Rare. |
|
8
Done
|
Remove from Oven and Let Rest For 5 Minutes. |
|
9
Done
|
Slice Thinly, Across the Grain. |
