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.
Ingredients:
- 1 beef Top Round Steak, cut 1-1’2″ thick (about 2 pounds)
- 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
- 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
Cooking:
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.
Herb Butter:
-
- Combine Herb Butter ingredients in small bowl, mixing well. Cover and refrigerate until ready to use.
- 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
- Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
Nutrition:
Nutrition information per serving, 8 servings: 207 Calories; 99 Calories from fat; 11g 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 NE Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 4.4 mg Zinc; 26.3 mcg Selenium; 78.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
