1/4 teaspoon each celery seed, salt, dried thyme and oregano
1/4 teaspoon dried rosemary, crushed
1/2 pound beef flank steak
In a large resealable bag, combine the onion, lemon juice, oil, garlic and seasonings; add steak. Seal bag and turn to coat; refrigerate for several hours or overnight, turning once.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Slice thinly across the grain.
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