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London Broil with Zinfandel Sauce

Main Courses

Serves 8

This is a classic recipe that is simple and delicious. Carmelized onions can be added around the dish, with sautéed mushroom caps, and cherry tomatoes. Serve with a glass of Ferrari-Carano Zinfandel!


Steak & Marinade

  • 2 lbs London Broil
  • 1/2 cup olive oil
  • 1/2 cup dry red wine
  • 3 Tbsp light soy sauce
  • 1 Tbsp Dijon-style mustard
  • 4 garlic cloves, freshly chopped
  • 2 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • Zest of 1 lemon
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp honey
  • Freshly ground pepper


  • 1 cup Ferrari-Carano Zinfandel
  • 2 cups beef or veal stock
  • 1 bay leaf
  • 1 Tbsp tomato paste
  • Kosher salt
  • Black pepper

Steak & Marinade

Place steak marinade ingredients in blender and blend until smooth. Place marinade in sealable, plastic bag. Then place steaks in bag and lay in flat pan to make sure meat is well covered. Marinate at least 4 to 12 hours.

Grill steaks to medium rare (140-145º). Set aside.


To make sauce, place wine in a non-reactive pan and reduce until only 1 Tbsp remains. Add stock and bay leaf and bring to a boil. Whisk in tomato paste and continue cooking until sauce thickens to about 1 cup. Add kosher salt and coarse freshly-ground pepper.

To serve, thinly slice steak across the grain and drizzle sauce over top.