RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2798
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| Recipe Name: |
London Broil with Herb Butter |
| Source: |
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Submitted by: |
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Last Modified: |
2016-04-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
4.50
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.97
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon worcestershire sauce
1 to taste salt and pepper
2 Pounds beef, London broil
1 Tablespoon parsley, flat-leaf chopped
1 to taste salt and pepper
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Directions:
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, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.
If you prefer to grill: Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. |
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| Nutrition per Serving: |
| Calories: |
523 |
Total Carbs: |
1.7 |
Net Carbs: |
1.6 |
| Cholesterol: |
96.0 |
Fat: |
37.2 |
Protein: |
48.64 |
| Fiber: |
0.14 |
Sodium: |
320.01 |
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