You can make your London Broil Steak with or without the marinade. You can get the steak in the marinade before you leave in the morning or if you have some time before supper you could give it an hour or two. Or, you could just charge on without the marinade. We’ve done it like that and it’s still real good.
If you do it with the marinade, put the London Broil Steak in a gallon sized zip lock. Add 1/4 cup red wine, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 pinch red pepper flakes and 1 teaspoon dried basil. Close the bag and shake it all together. Unzip the bag a little and fold it up squeezing as much of the air out as you can and zip it closed.
Let it rest in the fridge for from just an hour or as long as overnight, whatever you have time for. If you go without the marinade just sprinkle all of those dry ingredients on both sides and outdoor grill or stovetop grill or skillet the steak.
The veggies are real easy but they will take a little longer than the steak so let’s get them going. Rinse off and pat dry two medium size potatoes and one large zucchini. Set the oven at 400°F/204°C. First cut the potatoes lengthwise into wedges and put them into a ceramic bowl. Then into the microwave for 3-4 minutes or until they just begin to get the slightest bit soft.
While the potatoes are getting zapped cut the ends off off the zucchini then in half cross ways then each half into four pieces lengthwise.
Put the potatoes and the zucchini into a baking pan lined with aluminum foil. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon each of salt and black pepper and 1 tablespoon of grated parmesan cheese. Toss it all together until all the veggies are coated. Spread them out and turn them so that the pointy sides are pointing up. Then sprinkle another tablespoon of grated parmesan on them.
Put the veggies in the oven. Put a skillet big enough to handle the London Broil Steak on at medium high. Add one tablespoon of olive oil. Let it get hot and put the steak in. Then pour all of the marinade into the skillet.
Yes, that’s what I said. The marinade will reduce down to just the oil pretty quickly. After about 3 minutes turn it over and give the other side about 2 minutes. These times will give you a steak about medium rare. Cook it longer or less depending on the way you like it. Remove the meat to a dish and add the butter, garlic and rosemary to the pan. Stir it up with a wooden spoon for 30 seconds getting the bits off the bottom.
Add the wine and let it reduce a little. You will have a thicker sauce than you would expect because of the marinade reduction, but, that’s good. More flavor and more texture.
When the veggies have had about 5-6 minutes in the oven switch to the broiler setting and give them about 3 minutes under the broiler.
Slice the steak across the grain and serve it up with the red wine sauce topping your London Broil Steak.
We had some French Beaujolais with this great London Broil Steak and it all went together perfectly. If you make this recipe for two you will have some leftover steak. Just slice the whole London broil up and put the extra slices in a zip lock in the freezer or fridge. We usually use them for beef fajitas.