Classic London Broil

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.

 COok this meal with Anna 

Total Time: 30 Minutes    Total Servings: 8

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:

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. 

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.
   

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. 

For more information on safe food handling and beef safety.