Italian London Broil

Italian London Broil


Serves 4 people.

  • 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 parsley


  • 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.

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