London broil is one of those cuts of meat that cries out for seasoning and marinade. When you cook it and season it right it can be a great meal at a very reasonable price. Leave it plain and overcook it and you might as well just eat a sneaker. I had picked up a London broil on sale recently and decided to make it for dinner last night using this recipe I picked up from Food Network. All that’s really required is the time to let the meat sit in the marinade; the cooking time itself is only about 15 minutes.
London Broil with Herb Butter
3/4 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 black pepper
1 top round London broil steak (about 2 pounds)
4 tablespoons butter, softened
1 1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
Prepare the steak: Pour the beef broth into a medium bowl and whisk in 2 tablespoons of the olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate the steak for at least 4 hours and up to 1 day.
Prepare the herb butter: Mix the butter with the chives, parsley, tarragon, a pinch of salt, 1/2 teaspoon of pepper and the lemon juice in a bowl.
About 30 minutes before cooking, remove the meat from the bag and discard the marinade. Dry the steak well with paper towels and bring it to room temperature. Heat a large skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon of olive oil. Sprinkle 1 tablespoon of salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear the steak for about 7 minutes; turn the steak, replace the weight over the steak and cook until a thermometer inserted into the side of the steak registers 110 degrees for medium-rare, about 5 minutes.
Transfer the steak to a cutting board, brush with some of the herb butter, tent with aluminum foil and allow the steak to rest for about 10 minutes. Thinly slice the steak against the grain and top with more of the herb butter.
The herb butter adds a really nice flavor to the steak and the marinade is tasty but not overpowering at all. You want to make sure that you don’t overcook this cut of meat. It gets very chewy pretty quickly, even if you marinade to help break the meat down some before cooking. I actually added 1 tablespoon of Montreal steak seasoning and rubbed it into both sides of the steak before cooking just to get some extra flavor and it was great. I served this steak with mashed potatoes, some mixed vegetables and I whipped up some caramelized onions right in the pan I had cooked the steak in.
Caramelized Onions
1 onion, sliced
1/4 cup beef broth
1 tablespoon balsamic vinegar
1 tablespoon butter
Add the sliced the onions to the pan you cooked the steak in along with the beef broth. Turn the heat to high and scrape up any browned bits on the bottom of the pan. Cook until the onion is softened, about 3 minutes. Add the balsamic vinegar and stir, allowing to cook down, about 1 minute. Add the butter to the pan and swirl to melt and coat the onions.
It’s a quick little side dish that makes up some great onions. You can try it anytime you cook any type of beef or change things up and use chicken broth when you make some chicken.
That’s all I have for today. Check back next time to see what recipe comes along. I am starting to plan some things out for next week so check and see what I decide to make. Until next time, enjoy the rest of your day and enjoy your meal!
onedadskitchen 