London Broil with Herb Butter

londonbroil

Adapted from Food Network
Yields 4 servings

Ingredients:
1 tsp bouillon, beef, granules dissolved in 3/4 c water
3 Tbls oil, extra virgin olive
1 Tbls soy sauce, low sodium
1 Tbls worcestershire sauce
2 Tbls juice, lemon
1 to taste salt and pepper
2 Pounds beef, London broil
4 Tbls butter, unsalted
2 Tbls chives, fresh chopped
2Tbls parsley, flat-leaf chopped
1/2 Tbls sage, fresh chopped
1/2 Tbls oregano, fresh chopped
1 to taste salt and pepper
1 Tbls juice, lemon

Tools Needed:
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
Weber 741001 Original Kettle 22-Inch Charcoal Grill

Directions:
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.

If you prefer to grill: Preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat.

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