Classic London Broil

This a beef based food dish usually made by broiling or grilling marinated flank or round steak

Classic London Broil

Photos courtesy of Beef Loving Texans (Texas Beef Council) 

15 Ingredients

makes 6 to 8 servings

30 minutes

Logo US BEEFNutrition information per serving: 207 Calories; 99 kcal Calories from fat; 11 g Total Fat; 5 g Saturated Fat; 4 g Monounsaturated Fat; 85 mg Cholesterol; 346 mg Sodium; 1 g Total Carbohydrate; 0.1 g Dietary Fiber; 26 g Protein; 2.9 mg Iron; 7.7 mg Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 4.4 mg Zinc; 26.3 mcg Selenium; 78.8 mg Choline;

Ingredients:

  •     1 beef Top Round Steak, cut 1-1’2? thick (about 2 pounds)

Marinade:

  •     3/4 cup reduced-sodium beef broth

  •     2 tablespoons fresh lemon juice
  •     2 tablespoons olive oil
  •     1 tablespoon soy sauce
  •     1 tablespoon Worcestershire sauce
  •     1 teaspoon kosher salt
  •     1/2 teaspoon pepper

Herb Butter:

  •     4 tablespoons butter, softened
  •     1-1/2 tablespoons chopped fresh chives
  •     1 tablespoon chopped fresh parsley leaves
  •     2 teaspoons chopped fresh tarragon or chervil
  •     2 teaspoons fresh lemon juice
  •     1/4 teaspoon salt
  •     1/4 teaspoon pepper

Preparation:

1. Marinade: Combine Marinade ingredients in small bowl. Place the beef Top Round Steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight.

2. Herb Butter: Combine Herb Butter ingredients in small bowl, mixing well. Cover and refrigerate until ready to use.

3. Remove the steak from marinade; discard marinade. Pat steak dry with paper towel. Preheat broiler. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare (145°F) doneness, turning once.

4. Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.

Source: www.beeflovingtexans.com

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