Wednesday, June 2, 2010

London Broil avec sauce au beurre aux fines herbes

I worked all morning into the early afternoon then took some time to read out in the sun. Before I went out in the sun though, I marinated some London Broil so that tonight all I have to do is cook it around 5pm... that gives me an afternoon of rest. We have leftover spanish rice, a salad and bread, so the meat is plenty.

To marinade the meat I tenderized the steak a little bit, and topped it with the following ingredients mixed together, for 4 hours:
2 beef bouillon cubes
6 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoosn Worcestershire sauce
4 tablespoons fresh lemon juice
1 tsp salt
1 tsp pepper
4lbs top round or london broil, flank is fine too

For the herb butter I mixed together the following:
8 tablespoons butter, softened
3 tablespoons chopped fresh chives
1 tablespoons chopped fresh parsley
1 tablespoons chopped fresh Basil
2 tablespoon chopped fresh chervil or tarragon
1 tsp salt
1 tsp pepper
2 tablespoons fresh lemon juice

About 30 minutes before cooking, remove the meat from 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 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. For Medium about another 7 - 10 minutes. For a well done I suggest 10 minutes each side... but I like mine medium.

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.

Melts in your mouth =)

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