Italian London Broil

By on October 23, 2011

london broil1 Italian London Broil


  • 3 pound flank steak, 2 inches thick
  • 5 Tbls of extra virgin olive oil
  • 1tsp of dried oregano
  • 1 tsp of dried basil
  • 1 tsp of dried marjoram
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 yellow onion, sliced
  • 1tsp of salt
  • 1 tsp of fresh grated black pepper
  • 2cloves of garlic, finely chopped
  • 8 baby portabella mushrooms, sliced
  • 6 roma tomatoes, skinned, seeded and chopped
  • 1/2 cup of red wine
  • 1 Tbls of butter
  • 1/4 cup of fresh flat leaf parsleyPREPARATION
  • Prepare the meat by rubbing it with 3 Tbls. olive oil.
  • Mix together the oregano, basil, marjoram, garlic powder, onion powder, salt and pepper and rub the mixture all over both sides of the steak.
  • Place the meat in a plastic bag and refrigerate for 2 to 6 hours.
  • Prepare the grill.
  • Place the meat over the hot coals for 2 to3 minutes on each side.
  • Let the meat rest for at least 10 minutes before cutting.
  • In the meantime while the meat is resting, sauté the onions and garlic in the remaining olive oil for 2 minutes.
  • Add the mushrooms and sauté for another 2 to 3 minutes.
  • Add the chopped tomatoes and cook through until heated
  • Add the wine, turn up the heat and reduce.
  • Stir in the butter.
  • Cut the meat on the diagonal with the grain into 1/4 inch slices.
  • Plate the meat and top with the tomato mixture and parsley.Serves 4 people.