London Broil with rosemary studded with garlic makes an impressive yet easy-to-make meal. They are served with mushrooms and shallots cooked with sherry.
Many years ago, when I thought that my oven didn’t work (it did, I wasn’t doing right), I marinated a steak and some fresh rosemary and put that on the grill. It was delicious! As the steak cooked, the fresh rosemary sprigs gave off their own smoky goodness.
London Broil was originally made with flank steak but now can be a variety of other steaks, including top round and top sirloin. The meat must be marinated and cut thinly across the grain as it would be tough and stringy otherwise.
This marinade kills two birds with one stone. First, placing rosemary branches in the marinade moistens them so they don’t flame up when cooked. Their flavor gets even more infused in the meat as they cook and char. The marinade included red wine and Worcestershire sauce, and the meat itself is studded with sliced garlic cloves.
Where to Get Fresh Rosemary for London Broil
You cannot use dried rosemary for this; it has to be rosemary sprigs. If you don’t already have rosemary growing in your herb garden, you can usually find it in the produce section of your supermarket. I am very lucky to have a neighbor with a huge rosemary bush who is happy when I come along with my scissors and trim it. Look around your neighborhood as someone probably has a rosemary bush that needs a trim and will be happy to accommodate you.
This dish is wonderful for Memorial Day, the 4th of July, or any time you want to fire up the grill. If you don’t have a grill, no worries; it does fine in the oven or via sous vide. Regardless, give it a try. What goes great with steak? Mushrooms! What goes great with mushrooms? Shallots and sherry. Grilled mushrooms with sherry and shallots to accompany the London Broil. Serve Barbecued Chips instead of potato salad. Why not try Balsamic Strawberry and Blueberry Trifle with Lemon Cream for dessert?
Email Me the Recipe
London Broil with Rosemary and Grilled Mushrooms and Shallots
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 1 large London Broil
- 1 garlic clove, sliced
- 5 fresh rosemary sprigs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon *Olive oil
- 2 cups red wine
For the Mushrooms
- 2 cups mushrooms, large, sliced thick
- 1 shallot, large, sliced
- 1 tablespoon sherry
- 1 tablespoon unsalted butter
Instructions
- 1 large London Broil, 1 garlic cloveTake a knife and make small slits in the London Broil. Put the garlic slices in those slits. Set aside.
- 1 tablespoon Olive oil, 2 cups red wine, 2 tablespoons Worcestershire sauceIn a large bowl, put the Worcestershire sauce, olive oil, and red wine. Mix together.
- 5 fresh rosemary sprigsPut the rosemary sprigs in the bottom of the container in which you are going to marinate the meat.
- Put the garlic studded meat in the container, and pour the liquid over it, making sure it is completely submerged. If it isn’t, add more wine until it is. Marinate, covered, in the refrigerator at least two hours or overnight.
- Remove the meat from the marinade and set it aside, lightly covered. Remove the rosemary springs and set them aside as well. Do not throw away the marinade.
For an Outdoor Grill
- Set up your grill for the indirect method. Put some or most of the marinade into a drip pan that will be surrounded by the coals.
- When the coals are ready, if you want, put soaked wood on the coals.
- Put the rosemary sprigs on the grate, over the drip pan. Then put the London Broil on top of the rosemary sprigs.
- Grill the London Broil for five minutes on one side, with the grill covered.
- Turn the meat over, keeping the rosemary on the grill.
- Grill the meat covered until it reaches the desired temperature when checked with an instant-read thermometer, about 20 more minutes.
For an Indoor Cast Iron Grill
- Put the flame under the grill on high and let the grill get to almost smoking. Use a brush to brush some oil on the grill then reduce the heat to medium.
- Put some the reserved rosemary on the grill and top with the meat, and put the rest of the rosemary on top. Get a large cover, like for a wok or graniteware roaster and cover. Cook the meat for about 10 minutes, then flip making sure the uncooked rosemary goes on the bottom. Cover and continue cooking until the meat is to your liking.
For Sous Vide
- Cook the meat in the marinade to the desired temperature, then grill it with the rosemary on a cast iron grill.
- Remove from the grill, and let rest lightly covered for 5 minutes before carving. Cut the meat against the grain.
For the mushrooms
- 2 cups mushrooms, 1 shallot, 1 tablespoon sherry, 1 tablespoon unsalted butterPut all the ingredients in a large bowl and let them marinate while the grill is getting ready.
- Put the mushrooms in a pan and cook them for about 10 minutes or until they have softened and browned.
Hurray for the Olympics! Never mind which country wins and which loses, no matter who loses or wins any individual competition, while these fabulous times are with us we’re all of us winners! :-)
Here! Here! Darn it, I should have waiting to post this recipe until the Olympics. Oh, well, I’m glad you enjoyed it.
As usual you always provide some cool info.
Thanks for posting about the London Broil. I see it at the market, but I have always wondered how to prepare it so it isn’t tough. I’m going to try those mushrooms, too. It’s going to be a great summer!