Beef -London Broil

Beef -London Broil
Beef -London Broil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Steak:

  • 1

    clove garlic

  • Salt and pepper

  • 1

    tablespoon chopped fresh thyme or 2 tsp. dried

  • 2

    tablespoons soy sauce

  • 2

    tablespoons olive oil

  • 1

    (3 lb.) piece London broil

  • Sauce:

  • 1

    cup heavy cream

  • 1/2

    cup sour cream

  • 1

    teaspoon Dijon mustard

  • 1

    tablespoon lemon juice

  • 2

    tablespoons bottled horseradish

  • Salt and pepper

Directions

Prepare steak: Place garlic, salt, pepper and thyme on a cutting surface and use a large knife to chop together until mixed. Transfer to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients. Place steak in bag and seal. Turn several times to coat meat. Refrigerate, turning several times, for at least 3 hours and up to overnight. Prepare sauce: Beat cream, sour cream, mustard, lemon juice and horseradish with an electric mixer until mixture forms stiff peaks. Season with salt and pepper. Pour into a chilled serving bowl, cover and refrigerate. (Sauce can be made up to an hour before serving.) Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.

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