Serves 4-6, or more

• 2½ lbs Shoulder Steak, London Broil or Minute London Broil
• ½ cup olive oil
• 1 tablespoon balsamic vinegar
• 3 sprigs chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 6 cloves garlic, crushed

 

Marinate the meat

Place all ingredients in a shallow dish or a ziplock bag. Cover or seal the container. Marinate in the refrigerator for a few hours, up to overnight.

 

Prepare to grill or broil

Remove meat from fridge; allow it to come to room temperature before grilling (aprox 30 minutes).

Preheat broiler, or prepare a gas or charcoal grill for direct/indirect heat. Broil or grill meat for 6-8 minutes per side.  If using an oven, turn off the heat and let meat remain in the oven for approximately 10 minutes, or until meat reaches your desired level of doneness (see Cook’s Tip, below).  On a grill, transfer meat to the cooler side of the grill to finish cooking to desired doneness.

To serve

Allow meat to rest for 10 minutes, loosely covered with foil, before carving.  Cut across the grain into thin slices before serving.  

Cook’s Tip: The length of time this meat needs in the oven depends on the thickness of the steak as well as how well done you like it. For a thinner piece of meat, leave it in the turned-off oven for less time. If you like your meat medium or well done, leave it in longer. The instructions above will result in rare to medium-rare London broil.

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
Photography by Miriam Pascal.