London Broil with Herb Butter

By cheeserohan

Ingredients

• Herb Butter:
• 1 top round London broil steak (about 2 pounds)
• 1 beef bouillon cube
• 1 Tablespoon Worcestershire sauce
• 3 Tablespoons olive oil
• 1 Tablespoon soy sauce
• 2 Tablespoons fresh lemon juice
• 4 Tablespoons unsalted butter, softened
• 1 1/2 teaspoons chopped fresh chives
• 1 Tablespoon chopped fresh parsley
• 1 Tablespoon chopped fresh chervil or tarragon
• 1 Tablespoon fresh lemon juice

Preparation

Step 1

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 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.

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. Rub the steak with the remaining olive oil. Add the meat to the pan and seat a heavy skillet on top to weigh down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer reads 110F 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.