ingredients

  • ¾ cup beef broth
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 top round London broil steak (about 2 pounds)
  • 4 tablespoons unsalted butter, softened
  • 1 ½ tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chervil or tarragon
  • Kosher salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice

directions

1. Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
2. Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
3. About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
4. Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

Categories

Web

MacGourmet downloadLondon Broil with Herb Butter. To import, drag image to your MacGourmet recipe box.

source

FoodNetwork.com

servings/yield

4 servings

rating