Lemon-Herb Flank Steak

1 pound flank steak, trimmed

For the marinade:
1/3 cup beef broth
3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary

To prepare the marinade, in a shallow glass dish, combine broth, lemon juice, oil, garlic, vinegar, salt, pepper, thyme, and rosemary. Mix well. Reserve 2 tablespoons of the marinade.

Add steak to marinade, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat broiler. Place steak on broiler pan. Discard marinade in dish. Broil steak 4 inches from the heat, basting with reserved marinade and turning once to coat, about 10 to 12 minutes for medium.

Place steak on a carving board or serving platter. Let stand for about 5 minutes. Slice steak diagonally across the grain. Serve immediately.

Serves 4