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Classic London Broil

Despite it's name, this recipe is very American. London Broil is made with Top Round Steak, marinated for hours in a flavorful mixture, broiled in the oven, and served with a delicious herb-butter.

  • 30
    min
  • 8
    SERVINGS
  • 210
    Cal
  • 26 g
    Protein

Ingredients:

Marinade:
  • 3/4 cup reduced-sodium beef broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
Herb Butter:
  • 4 tablespoons butter, softened
  • 1-1/2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley leaves
  • 2 teaspoons chopped fresh tarragon or chervil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Cooking:

Marinade:
  1. Combine Marinade ingredients in small bowl. Place the beef Top Round Steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight.
Herb Butter:
  1. Combine Herb Butter ingredients in small bowl, mixing well. Cover and refrigerate until ready to use.

  2. Remove the steak from marinade; discard marinade. Pat steak dry with paper towel. Preheat broiler. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare (145°F) doneness, turning once

    Cook's Tip: To pan broil steak, prepare steps 1 and 2. Remove steak from marinade and pat dry with paper towel. Heat large heavy skillet over medium heat until hot. Rub the steak with an additional 1 tablespoon olive oil. Place steak in skillet; cook 15 to 17 minutes for medium rare (145°F) doneness, turning occasionally.

  3. Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.

207 CALORIES

0 % *

5g SAT FAT

0 % DV **

26g PROTEIN

0 % DV

2.9 mg IRON

0 % DV

4.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 8 servings: 207 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 85 mg Cholesterol; 346 mg Sodium; 1 g Total Carbohydrate; 0.1 g Dietary Fiber; 26 g Protein; 2.9 mg Iron; 7.7 mg NE Niacin; 0.8 mg Vitamin B6; 2 mcg Vitamin B12; 4.4 mg Zinc; 26.3 mcg Selenium; 78.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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