I had a London Broil at a friends house when I was like 13 years old, and I still remember how good it tasted. I have been trying to recreate that dinner for a long time now. It was so juicy and pink, and seasoned just right. I've had many trials and errors with London Broil. It's a hard piece of meat to get right.
I got this recipe from the food network. It worked out really well and everyone liked it. In their version the steak is cooked on the stovetop, but I used the broiler for mine. It came out great so that's how I'll cook it again. I had never used terragon before, and I was surprised by the flavor . Different, but tasty. I made some smashed potatoes to accompany the steak. Have you ever had smashed potatoes!? So good!
You'll need, for the steak:
1 beef bouillon cube
3 tbsp.extra-virgin olive oil
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
2 tbsp. fresh lemon juice
Kosher salt and freshly ground pepper
1 top round London broil steak (about 2 pounds)
For the butter:
4 tbsp. unsalted butter, softened
1 1/2 tbsp. chopped fresh chives
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh tarragon
Kosher salt and ground pepper
1 tbsp. fresh lemon juice
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 re-sealable plastic bag or tupperware dish, pour in the marinade and seal. Refrigerate for at least 4 hours or up to 1 day.
Prepare the herb butter: Mix the butter with the chives, parsley, terragon, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl. (Look at those cute little hands helping with dinner)
About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature.
Turn the oven to Broil. Once heated, place the steak on a rack over a cookie sheet and slide into broiler. Broil the meat on each side for 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.
For the Smashed Potatoes you'll need:
12 baby red potatoes
3 tsp. kosher salt
1/2 cup Extra Virgin olive oil
tsp. or so of fresh chives
2-3 tsp. butter
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Move the potatoes to a cookie sheet coated with olive oil. Using a potato masher, press down on each potato, smashing it. Don't squish it completely, you still want chunky potatoes.
Sprinkle the potatoes with about 3/4 tsp. salt and drizzle the olive oil over them.
Roast the potatoes at 450 degrees until they’re crispy and deep brown around the edges, about 30 minutes. Top with a little butter and chives. Serve hot.
Prepare the herb butter: Mix the butter with the chives, parsley, terragon, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl. (Look at those cute little hands helping with dinner)
About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature.
Turn the oven to Broil. Once heated, place the steak on a rack over a cookie sheet and slide into broiler. Broil the meat on each side for 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.
For the Smashed Potatoes you'll need:
12 baby red potatoes
3 tsp. kosher salt
1/2 cup Extra Virgin olive oil
tsp. or so of fresh chives
2-3 tsp. butter
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Move the potatoes to a cookie sheet coated with olive oil. Using a potato masher, press down on each potato, smashing it. Don't squish it completely, you still want chunky potatoes.
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