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Grilled London Broil with Herb Butter

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DIFFICULTY: Easy

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YIELD: 6
PREP TIME: 6 Hours
COOK TIME: 15 Minutes
COOKING METHOD: Grilling

INGREDIENTS

1 beef bouillon cube
3 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon pepper
2 pounds beef top round steak (London broil)
4 tablespoons unsalted butter, softened
1-1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon or chervil
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice

DIRECTIONS

Preparation

  • Marinade: 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 6 hours or overnight.
  • Herb butter: Mix the butter with the chives, parsley, tarragon, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
  • Remove the beef from the bag (discard the marinade), dry it well with paper towels to remove excess marinade 

 

Method
Pre-heat grill to Medium-High.
Spritz the steak with canola oil or other high temperature grilling oil and place steak on clean hot grates to cook 6 – 7 minutes per side, turn with tongs and grill another 6 – 7 minutes.
Check internal temperature with a thermometer inserted horizontally into center reads 135F degrees for Rare, 145F degrees for Medium-Rare.(Do not overcook.)
Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 15 minutes.
Thinly slice steak cross grain; top with more herb butter and drizzle with any juices. 

 

This recipe provided courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association