Put the red wine vinegar, olive oil, crushed garlic, rosemary, thyme, lemon juice, salt, black pepper, and London broil steak into a gallon-size plastic bag. Make sure the steak is surrounded by the herb mixture so its surface looks evenly coated.

Seal the bag and work the marinade around the steak with your hands. The garlic and herbs should cling to both sides instead of gathering in one corner of the bag.

Set the sealed bag in a large bowl and refrigerate it for 8 hours, or up to 2 days. Turn the bag occasionally if convenient so the steak stays in close contact with the marinade.

Let the steak stand out of the refrigerator for 10 minutes, then move an oven rack directly beneath the broiler and preheat the broiler to HIGH. Taking off the fridge chill helps the steak cook more evenly when it meets the intense heat.

Line a large baking tray with foil, remove the steak from the bag, and place it on the tray before discarding the bag and used marinade. The steak should lie flat with no puddle of marinade around it.

Broil for 6 to 8 minutes on the first side, then turn the steak and broil the second side for about 4 to 5 minutes, until it reaches 135°F for medium rare. Use an internal thermometer for the clearest check, and look for a browned surface with a gently springy feel.

Cover the steak loosely with foil and rest it for 10 minutes before carving thinly across the grain. During the rest, the surface loses its wet sheen and the juices settle back into the meat.