Perfectly Tender and Juicy London Broil with Herb Butter
Ingredients:
For the London Broil:
- 1 ½ to 2 ½ pounds of flank steak
- ½ cup olive oil
- ⅓ cup reduced sodium soy sauce
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (optional)
For the Herb Butter:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 ½ teaspoons lemon zest
- 1 garlic clove, finely minced
- 1 ½ tablespoons fresh chives, chopped
- 2 tablespoons finely minced fresh herbs (parsley, tarragon, thyme, oregano, rosemary, basil, etc.)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions:
Begin by tenderizing the steak. Use a meat mallet to pound the flank steak gently, making it more tender. In a large Ziploc bag, whisk together the olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, paprika, oregano, parsley, basil, pepper, thyme, rosemary, salt, and optional red pepper flakes. Set aside about 2 tablespoons of the marinade for later. Place the steak into the bag, seal it, and massage the marinade into the meat. Let the steak marinate in the refrigerator for a minimum of 4 hours, or up to 12 hours for the best flavor.
While the steak is marinating, prepare the herb butter. In a medium-sized bowl, combine the softened butter with the lemon zest, garlic, fresh chives, and your chosen minced herbs. Add salt and pepper, and mash everything together until smooth and well mixed. Once combined, roll the herb butter into a log using plastic wrap, twisting the ends to seal it. Refrigerate the butter until it firms up, which will make it easier to slice.
When you are ready to cook, preheat your broiler to high, around 550°F, and let it heat for about 10 minutes. Remove the steak from the marinade and allow it to sit at room temperature for 20 minutes before broiling. Line a baking dish with aluminum foil for easier cleanup. Place the steak in the dish and broil it about 6 inches from the heat for 5 to 7 minutes per side. For medium-rare, cook until the internal temperature reaches 130-135°F, or for medium, aim for 140-145°F.
Once done, take the steak out of the broiler and let it rest for 10 minutes on a cutting board. After resting, slice the steak against the grain into thin strips. Drizzle the reserved marinade over the slices and top with a generous portion of the chilled herb butter.
Prep Time: 10 minutes
Marinate Time: 4 to 12 hours
Cook Time: 10 to 15 minutes
Total Time: 4 hours 25 minutes
Servings: 4