Grilled Marinated Flank Steak

The secret to a succulent London broil? Give the marinade enough time to work its magic.

Serves
4
Time
12 hours 30 minutes

PHOTOGRAPHY BY BELLE MORIZIO

Updated on June 11, 2024

Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to cooking a tender flank steak is to let the meat marinate for a good, long time and then carve it crosswise against the grain into very thin slices. No grill? No problem, as this recipe translates well to a stovetop method. If you do have your coals going, round out your cookout with all of the grilled essentials.

Featured in the June/July 2007 issue.

Belle Morizio

Ingredients

1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
1 Tbsp. black peppercorns
2 fresh bay leaves
2 dried chiles de árbol, broken
½ cup red wine
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
4 garlic cloves, smashed and peeled
2 fresh rosemary sprigs
½ cup extra-virgin olive oil
One 2-lb. flank steak
Kosher salt

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Instructions

Step 1

In a small skillet over high heat, toast the coriander, fennel, peppercorns, bay leaves, and chiles, stirring occasionally, until fragrant, 2–3 minutes. Transfer to a cutting board and lightly crush the aromatics with the bottom of a heavy skillet, then transfer to a 9-by-13-inch baking dish. Whisk in the wine, vinegar, Worcestershire, garlic, rosemary, and oil.

Step 2

Poke the steak all over with a fork, and season both sides to taste with salt. Place the steak in the marinade, and spoon some marinade over the top. Cover and refrigerate, turning occasionally, for 12–24 hours.

Step 3

An hour before grilling, retrieve the steak from the fridge, transfer to a plate, and set aside at room temperature. Transfer the marinade to a small pot and bring just to a boil, then set aside.

Step 4

Build a medium-hot charcoal fire in your grill. Grill the steak, turning once and using a brush, basting occasionally with the reserved marinade, until browned and medium rare, 14–16 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 10 minutes. Carve the steak into thin slices on the bias and serve with any accumulated juices.