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Easter: London Broil with Green Peppercorn Butter

Source of Recipe

Gourmet Magazine


List of Ingredients

For marinade:
1 1/2 cups dry red wine
1 cup olive oil
2 scallions, minced
5 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black peppercorns, crushed
3/4 teaspoon dry mustard
3/4 teaspoon dried thyme
9 parsley sprigs
2 bay leaves
One (5 1/2- to 6-pound) top round steak, about 2 inches thick
For green peppercorn butter:
1 stick (1/2 cup) unsalted butter, softened
1/4 cup chopped fresh parsley leaves
1 tablespoon drained green peppercorns packed in water (available at specialty-food stores)
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon-style mustard, or to taste
Worcestershire sauce to taste
1 1/2 tablespoons black peppercorns, crushed
Salt




Recipe

Make the marinade: In a large bowl, combine all the ingredients. Add the steak, coating it completely, and let it marinate, covered and chilled, turning it occasionally, for at least 2 hours or overnight. (NOTE: Can be done ahead)
Make green peppercorn butter: In a food processor fitted with the metal blade blend all the peppercorn-butter ingredients until combined well. Transfer the butter to a bowl and chill it, covered, for at least 1 hour or overnight. (NOTE: Can be done ahead)

Drain the meat, pat it dry, and press the crushed black peppercorns into it. Let the meat stand for 30 minutes, season it with salt, and grill it over glowing coals for 8 to 10 minutes on each side for rare meat. Transfer the meat to a cutting board, brush it with some of the green peppercorn butter, and let it stand for 15 minutes. Cut the London broil into thin slices across the grain at a 45-degree angle and dot the slices with more of the butter