Despite it's name, this recipe is very American. London Broil is made with Top Round Steak, marinated for hours in a flavorful mixture, broiled in the oven, and served with a delicious herb-butter.

Classic London Broil
  • 30 minutes
  • 6 to 8
  • Entrée

Classic London Broil

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

Instructions

Marinade:
  1. 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.
Herb Butter:
  1. Combine Herb Butter ingredients in small bowl, mixing well. Cover and refrigerate until ready to use.
  2. 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

    Cook's Tip: To pan broil steak, prepare steps 1 and 2. Remove steak from marinade and pat dry with paper towel. Heat large heavy skillet over medium heat until hot. Rub the steak with an additional 1 tablespoon olive oil. Place steak in skillet; cook 15 to 17 minutes for medium rare (145°F) doneness, turning occasionally.
  3. Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.

  • Test Kitchen Tips Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for a least one minute before it can be used for basting or as a sauce.

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