London Broil with Garlic Herb Butter

This is one of tastiest London broil’s that I have ever had. This particular time I served it with my rice pilaf.

Steak Ingredients

• 1 beef bouillon cube
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons lemon juice
• Kosher salt and freshly ground pepper
• 1 top round London broil steak (about 2 pounds)

Herb Butter Ingredients

• 4 tablespoons unsalted butter, softened
• 1/2 tablespoons dried chives
• 1 teaspoon dried parsley
• 2 tablespoons garlic, minced
• Kosher salt and freshly ground pepper
• 1 tablespoon lemon juice

Steak Directions

1. Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool.
2. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
3. 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.

Directions Herb butter

1. Mix the butter with the chives, parsley, garlic, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
2. About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature.
3. 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.
4. 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.
5. 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.