| Level: | Easy |
| Total: | 5 hr 12 min |
| Prep: | 20 min |
| Inactive: | 4 hr 40 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 1 beef bouillon cube
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 top round London broil steak (about 2 pounds)
- 4 tablespoons unsalted butter, softened
- 1 1/2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chervil or tarragon
- Kosher salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 587 |
| Total Fat | 40 g |
| Saturated Fat | 16 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 51 g |
| Cholesterol | 187 mg |
| Sodium | 643 mg |
Reviews
Perfect!
My son wants me to make London broil this way from now on!
My son wants me to make London broil this way from now on!
SUPERB! I cooked on med. high. Meat was EXTREMELY rare, but delicious (and safe to eat.) Flavor was wonderful, despite my using 1 teaspoon each of dried herbs and substituting bottled lemon juice. Meat was tender and delicious! I used Better Than Bouillon for the bouillon cube, and marinated overnight. I cooked in in a cast iron skillet. Otherwise followed recipe carefully. It was one of the best meals I have had in years. Thank you!
London broil with herb butter…high heat was way too hot with an iron skillet, nearly ruined my skillet. Also brown sugar burns at high heat contributing to ruining my skillet. So if you value your cookware, omit sugar and tone down the heat after the 2 minute beating mentioned. Med hi should be fine. It’s a tasty recipe .though.l
Delicious and easy marinade that uses kitchen staples!
Subtly delicious! I marinated it for 24 hours, let it reach room temperature in the marinade, and cooked it for about 4 minutes on each side in olive oil and 1 teaspoon of salt (because I read all of the reviews). I also did not put much salt in the marinade since the soy (I used tamari) and Worcestershire are so salty. Maybe I should have, although I didn’t want to overdo it and you can always add salt per personal preference. I could have cooked it a bit longer as it was really rare. I think the smoke problem is due to cooking it in olive oil, which has a very low smoking temp. You could mix a light tasting oil like canola in with the olive oil if flavor is the point, or just substitute a light tasting oil. It should cut down on the smoke.
I used salted butter with the herbs, which is fine. It still needed a bit of salt added. I served it with smashed petit red potatoes, Caesar salad, and Pinot noir. So good!
Could you fix this on the barbecue?
Delicious! Will definitely make it again. For those who said it was tough make sure to cut against the grain. It will be very tough if you cut with the grain.
Made this for New Years Eve and it was wonderful!! Will be my go to recipe from now on for London broil.
Delicious!! This takes a tough piece of meat and makes it taste almost like steak! I appreciated the other comment about the iron skillet. I did 5 minutes on each side, and it was perfectly medium rare. Do not skip the butter- it makes it!
Holy smokes! This was AMAZING!!!!! This is one of the best steak recipes I’ve ever made at home! Absolutely delicious. Made exactly as stated. And don’t skip on the herb butter! It is really the cherry on top! This recipe made a mediocre cut of meat into a top-notch steak! Highly recommend!