London Broil With Parsley Horseradish Chimichurri Recipes

LONDON BROIL WITH HERB BUTTER

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

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

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.