Ingredients
- Herb Butter:
- 4 large cloves garlic, chopped
- 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 2-inch-thick piece beef top round for London broil (about 3 pounds)
- Kosher salt
- 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
Preparation
Step 1
For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.
Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.
Indoor Cooking:
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.