London Broil with Herb Butter
Difficulty: Easy | Servings: 4 servings | Total Time: 5 hr 12 min
Time Breakdown
- Preparation: 20 min
- Marinating: 4 hr 40 min
- Cooking: 12 min
Nutritional Information Per Serving
Serving Size: 1 of 4 servings
- Calories: 587
- Total Fat: 40 g
- Saturated Fat: 16 g
- Carbohydrates: 3 g
- Dietary Fiber: 1 g
- Sugar: 1 g
- Protein: 51 g
- Cholesterol: 187 mg
- Sodium: 643 mg
Ingredients
For the Steak
- 1 beef bouillon cube
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly cracked black pepper
- 1 top round London broil steak (approximately 2 pounds)
For the Herb Butter
- 4 tablespoons unsalted butter, softened
- 1 1/2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chervil or tarragon
- Kosher salt and freshly cracked black pepper
- 1 tablespoon freshly squeezed lemon juice
Instructions
Step 1: Prepare the Steak
Dissolve the bouillon cube in 3/4 cup of hot water in a bowl; set it aside to cool. Whisk in 2 tablespoons of 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 the marinade inside, seal, and press out any air. Refrigerate for at least 4 hours or up to 24 hours.
Step 2: Make the Herb Butter
Combine the softened butter with chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper, and lemon juice in a bowl.
Step 3: Cook the Steak
About half an hour before cooking, take the steak from the bag (discard the marinade), pat dry, and let it come to room temperature. Heat a large heavy skillet on high for about 2 minutes. Rub the steak with the remaining tablespoon of olive oil. Sprinkle 1 tablespoon salt onto the surface of the pan; place the steak in the pan and put a heavy skillet on top to press it down. Sear for around 7 minutes; flip the steak, replace the weight and cook until a thermometer inserted in the side reads 110F for medium-rare, about 5 more minutes.
Step 4: Rest and Serve
Move the steak to a cutting board; brush with some herb butter, cover loosely with foil, and allow it to rest for about 10 minutes. Slice thinly against the grain; spread additional herb butter over the slices and drizzle with the pan juices.
Recipe courtesy Recipe Iseasy Magazine | Photograph by Tina Rupp
