London broil steak with herb butter
Votes: 1
Time: 5 hours 12 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
London broil is a marinated, seared, and thinly sliced cut of meat. It's typically prepared using top round steak, or a cut from the beef thigh, a fairly fibrous and lean cut that's easily overcooked and dried out. Therefore, it's important to use a thermometer when frying to ensure tender, juicy meat. For an even more tender flavor, top the finished steak with a mixture of butter and fresh, aromatic herbs. Serve London broil thinly sliced across the grain with a side dish or in sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Steak
- 1 cube of beef bouillon
- 3 tbsp. l. olive oil
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tablespoons lemon juice
- 1 top round steak (about 1 kg)
Butter with herbs
- 4 tbsp (60 g) butter, softened
- 1.5 tbsp. l. chopped chives
- 1 tbsp. l. chopped parsley
- 1 tbsp chopped chervil or tarragon
- 1 tbsp lemon juice
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Recipes with similar ingredients: bouillon, soy sauce, Worcestershire sauce, lemon juice, beef, butter, chives, parsley, chervil, tarragon
Cooking the dish according to the recipe:
- 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, soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the steak in a large zip-lock plastic bag, pour the marinade over it, and seal, pressing out any air. Refrigerate for at least 4 hours or up to 24 hours.
- Make the herb butter: In a bowl, combine butter with green onions, parsley, chervil, a pinch of salt, 1/2 teaspoon of pepper and lemon juice.
- About 30 minutes before cooking, remove the meat from the bag (discard the marinade), pat dry, and bring to room temperature. Heat a large, heavy skillet over high heat for about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle the surface of the skillet with 1 tablespoon salt; add the meat and place a heavy skillet on top as a weight. Cook for about 7 minutes; flip the steak, remove the weight, and cook until a thermometer inserted into the skillet registers 115°F (43°C) for medium-rare, about 5 minutes.
- Transfer the steak to a cutting board, brush with herb butter, cover with foil, and let rest for 10 minutes. Slice thinly against the grain; top with more flavorful butter and drizzle with pan juices.
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