London Broil With Parsley Horseradish Chimichurri Recipes

LONDON BROIL WITH HERB BUTTER

London Broil with Herb Butter image

Provided by Food Network Kitchen

Time 5h12m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

LONDON BROIL WITH CREAMY HORSERADISH SAUCE

LONDON BROIL WITH CREAMY HORSERADISH SAUCE image

From Ricky Lauren's The Hamptons. The horseradish sauce needs time in the fridge for the flavors to meld, so make it at the same time as the marinade.15

Provided by Brookelynne26

Categories Meat

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 garlic cloves, minced
2 teaspoons fresh lemon juice
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/4 cup red wine
1 tablespoon soy sauce
1 teaspoon honey
salt & freshly ground black pepper
2 -2 1/2 lbs flank steaks or 2 -2 1/2 lbs top round beef
1/4 cup prepared horseradish
1/2 cup sour cream
1 tablespoon Dijon mustard
1 dash Worcestershire sauce
1 tablespoon cider vinegar
salt & freshly ground black pepper
1 teaspoon finely chopped fresh chives

Steps:

Make the sauce: Whisk all the ingredients for the horseradish sauce together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.
For the London Broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
Remove the meat from the refrigerator and bring it to room temperature before cooking.
Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6-inches below the heat source.)
Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes.
Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

LONDON BROIL WITH PARSLEY-HORSERADISH CHIMICHURRI

London Broil with Parsley-Horseradish Chimichurri image

Categories Sauce Side Broil Horseradish Parsley

Yield 4 servings

Number Of Ingredients 9

Ingredients

2-pound boneless shoulder steak or top round steak (often marked for "London Broil")
3 tablespoons Worcestershire sauce (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
2 tablespoons prepared horseradish
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar (eyeball it)
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), finely chopped
Zest and juice of 1 lemon

Steps:

Preheat a broiler on high and set the rack closest to the flame.
Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Put the steak on a broiler pan and broil for 6 minutes per side. Remove the meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil. While the steak works, you can work on the chimichurri.
In a bowl, combine the horseradish, garlic, red wine vinegar, parsley, about 3 tablespoons of EVOO, the lemon zest and juice, salt, and pepper.
Slice the rested steak very thin, against the grain and on an angle, and serve it with the parsley-horseradish chimichurri.
Tidbit
The trick to great London broil is a sharp knife. How tender it is really depends on how thin you can slice it. It's that simple. The parsley-horseradish chimichurri is great with more than just steak. Leftovers can be saved in the refrigerator for 2 or 3 days and will taste great with chicken or pork or mixed into cooked, smashed potatoes.

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