Herb-Rubbed London Broil
"This will work equally well on an outdoor grill."
photo by Elliot K.
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (2 1/2 lb) london broil beef, about 1 1/2 inches thick
- 1 tablespoon dried rosemary
- 1 tablespoon dried marjoram
- 1 tablespoon dried thyme
- 1 1⁄2 teaspoons salt (kosher preferred)
- 1 1⁄2 teaspoons fresh ground pepper
directions
- Rinse steak and pat dry.
- In small mixing bowl, combine rosemary, marjoram, and thyme.
- Crush with fingers until finely crumbled.
- Stir in salt and pepper.
- Rub both sides of steak with herb mixture, patting evenly.
- Broil 1/2 inch from heating element on high, 5 minutes for rare meat, 6 minutes for medium-rare.
- Turn and broil for 5 more minutes, 6 minutes for medium-rare.
- Remove from oven and let rest for 5 minutes.
- Slice thinly, across the grain.
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Reviews
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I started to use this rub on a london broil till I realized that it had spoiled in the refrigerator. Decided that since I had already mixed up the spices I would use them on 4 large boneless chicken breasts that I had in the freezer. I drizzled olive oil over each of the chicken breasts and then sprinkled the rub on one side of the chicken breast. I placed the chicken breasts on the grill (rub side down) and sprinkled the remaining rub on the chicken breasts. I sprinkled olive oil on the top of the chicken breasts each time I turned them. The chicken breasts came out great! My husband couldn't believe that I had just put the rub on (no sitting) the chicken breasts and threw them on the grill as he felt the flavor permeated the chicken breast. The only thing I might do differently next time is reduce the amount of salt by half as you don't have as large a piece of meat with chicken vs. london broil. I will definitely use this rub on my chicken breasts in the future - and I might even try it on a london broil. -
I thought the recipe was fantastic and wouldnt reduce the herbs one bit. I marinaded overnight and it turned out great. It is a wonderful easy and quick marinade recipe, too.
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This was good, but I think the herbs were too overpowering. I will make it again, and reduce the herbs by half. -
This was a great rub. I used it full strength and loved it. I have to say I ran out of oregano and had to use Italian seasonings instead. I will try it again with oregano. We did our steak on the grill for 18 minutes for a 1 1/2" thick steak. Thanks -
Not impressed. Our steak came out crustless, overdone, and grassy with herbs, even though I 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 I 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 I used a thermapen and pulled the meat at 135, it came out medium/well and crustless. I should have grilled.
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Tweaks
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This was a great rub. I used it full strength and loved it. I have to say I ran out of oregano and had to use Italian seasonings instead. I will try it again with oregano. We did our steak on the grill for 18 minutes for a 1 1/2" thick steak. Thanks
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
