classic london broil
Ingredients
- 1 beef Top Round Steak, cut 1 1/2 inch 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
- t 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
Directions
MARINADE:
Combine Marinade ingredients in small bowl. Place the beef 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.
Test Kitchen Tips
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.
NUTRITION INFORMATION
Nutrition information per serving, 6 servings: 231 calories; 13 g fat (6 g saturated fat; 5 g monounsaturated fat); 94 mg cholesterol; 440 mg sodium; 1 g carbohydrate; 0.1 g fiber; 26 g protein; 7.8 mg niacin; 0.8 mg vitamin B6; 2 mcg vitamin B12; 3 mg iron; 26.3 mcg selenium; 4.5 mg zinc; 79.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
Nutrition information per serving:, 8 servings 207 calories; 11 g fat (5 g saturated fat; 4 g monounsaturated fat); 88 mg cholesterol; 346 mg sodium; 1 g carbohydrate; 0.1 g fiber; 26 g protein; 7.7 mg niacin; 0.8 mg vitamin B6; 2 mcg vitamin B12; 2.9 mg iron; 26.3 mcg selenium; 4.4 mg zinc; 78.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.