London Broil with Herb Butter

You can never have too many main course recipes, so give London Broil with Herb Butter a try. Watching your figure? This gluten free and fodmap friendly recipe has 500 calories, 54g of protein, and 30g of fat per serving. This recipe serves 4. For $2.19 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe is liked by 2001 foodies and cooks. From preparation to the plate, this recipe takes about 5 hours and 12 minutes. Head to the store and pick up top round steak, soy sauce, lemon juice, and a few other things to make it today. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. If you like this recipe, you might also like recipes such as Garlic And Herb London Broil, London Broil, and London Broil.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 292 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. 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. 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. 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. Photograph by Tina Rupp

 

Step by step:

1. Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool.

2. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

3. 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.

Prepare the herb butter

1. Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.

2. About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature.

3. 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.

5. Photograph by Tina Rupp

Nutrition Information:

covered percent of daily need