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Best-Ever London Broil




Source of Recipe


Delish.com


Recipe Introduction


Not sure that this is the “Best-Ever”, but it is very good. This is similar to the Father’s Day Cookout London Broil. Mike loved this. I don’t see any reason that you couldn’t do this sous vide after the marinating process. Mine must have been larger than 2 pounds. When it was finished broiling and nicely browned/charred on the outside, it only came to 90F. So, I turned the oven to 42F and roasted for an additional few minutes, until it was up to 125F. The recipe makes too much herb butter. I think it would be great to plan on serving this with rice and putting the extra herb butter on the rice.


Recipe Link: https://www.delish.com/cooking/recipe-ideas/a25621332/london-broil-recipe/

List of Ingredients




LONDON BROIL:
1 (2-lb.) London broil top-round steak
Kosher salt
Freshly ground black pepper
1/4 c. extra-virgin olive oil
Juice of 1/2 lemon
2 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
4 cloves garlic, minced

FOR THE HERB BUTTER:
1/2 c. (1 stick) butter, softened
1 tbsp. freshly chopped parsley
2 tsp. freshly chopped chives
Zest of 1/2 lemon
1/2 tsp. kosher salt
Pinch crushed red pepper flakes


Recipe



LONDON BROIL:
Mix together the oil, lemon juice, brown sugar, Worcestershire, and garlic. Season the meat well with salt and pepper. Place the meat in a large zippered plastic bag with the oil mixture. Seal and rub in well. You can let sit at room temp or put it in the fridge overnight. If you plan on refrigerating, get it out of the fridge about an hour before cooking to bring up to room temperature.

When ready to cook, heat the broiler for about 15 minutes and place a rack at the top of the oven – the closest to the broiling element. Dry the meat and brush off the garlic as much as possible. Place the meat on a sheet pan lined with foil (easier clean up). Broil for 6-7 minutes – the top should be browned and a little charred. Turn the meat over and cook another 4-5 minutes. At medium rare, the temp will be 125F. [See my note above if it isn’t high enough]. Rest meat 10 minutes. Carve against the grain [London broils tend to be long – you may find it easier to carve if you slice it in half before carving]. Serve with the herb butter.


HERB BUTTER:
Mix the butter ingredients in a small bowl until smooth. Roll up into a small tube with plastic wrap [ala slice and bake cookies]. Refrigerate and slice to serve.

Serves 6.