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Easy Marinated London Broil Steak with Herb Butter !!!

This London Broil recipe is the best, most delicious and tender London broil steak ever. This marinated and pan seared London Broil is the perfect budget friendly steak dinner!
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Ingrédients
  

LONDON BROIL :

  • 1 ½ -2 1/2 pounds flank steak
  • 1/2 cup olive oil
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • 1/2 teaspoon red pepper flakes optional

HERB BUTTER :

  • 8 tablespoons (1 stick) unsalted butter room temperature
  • 1/2 teaspoons lemon zest
  • 1 clove garlic finely minced
  • 1 1/2 tablespoons chopped fresh chives
  • 2 tablespoons finely minced herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
  • 1/8 tsp salt
  • 1/8 tsp pepper

Instructions
 

LONDON BROIL :

  • Pound steak with a meat mallet or side of a can to tenderize.
  • Whisk marinade ingredients together in a freezer size Ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
  • Marinate in the refrigerator at least 4 hours or up to 12 hours (the longer the better). Meanwhile make the herb butter (instructions to follow).
  • When ready to cook, remove the steak from the marinade and place it in a foil lined baking dish and let rest at least 20 minutes. Meanwhile, preheat broiler to high heat (550 degrees F) for 10 minutes.
  • Broil steak 6 inches away from the boiler for 5-7 minutes per side (up to 8 minutes for extra thick steak), or until an internal thermometer reads 130-135 degrees F for medium rare or 140-145 degrees for medium. Broiling times WILL VARY depending on thickness of your steak so use a meat thermometer to check for doneness.
  • Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into strips across the grain (perpendicular to the long strands). Drizzle with the 2 tablespoons reserved marinade and serve with herb butter.
  • Meanwhile, make Herb Butter by mashing all of the Herb Butter ingredients together in a medium bowl until blended. Transfer to a piece of plastic wrap and form into a log as your roll up the plastic wrap. Twist the ends of wrap to secure and place the butter in the refrigerator until firm (about 1 hour) or ready to use.

Notes

TIPS FOR SUCCESS :

Cooking London Broil might seem a bit tricky, since flank steak can be tough, but you can count on a delicious result if you cook it carefully and follow the right steps. Here are some tips to help you make this dish the best it can be.
  • Score the Meat: For maximum tenderness, some cooks recommend scoring the meat in a crisscross pattern to help the marinade soak in and to break up tough connective tissue.
  • Cook It Hot: It’s important to have the pan hot enough to sear the steak, or else it won’t stay juicy. The heat sears the outside of the meat, keeping the juices inside.
  • Cut It Thin: Cutting the cooled steak into nice thin slices against the grain is the final step to making sure it’s tender and juicy. Thicker slices, or worse, slices cut with the grain, will be tough. A sharp knife is really important here.

HOW TO STORE AND REHEAT STEAK LEFTOVERS

If you have leftover steak, be sure to follow these simple storage and reheating instructions.
  • To Store: Wrap the steak tightly in plastic wrap or place it in a food storage bag and press out as much air as possible before sealing.
  • Flank steak will keep for up to 3 days in the refrigerator.
  • To Reheat: It’s best to place your steak on the counter at room temperature for about 15 to 20 minutes before reheating it. That way, it only needs a little bit of heating to come to the proper temperature. Less heat means less drying! From there, I recommend placing the steak in a covered skillet over low heat, and cooking until it comes just to the correct temperature. The correct temperature is 135°F for medium, or about 130°F for medium-rare.

CAN I FREEZE MARINATED LONDON BROIL?

  • Yes, you can. Just tightly wrap with plastic wrap and aluminum foil over the steak, or pack the slices in an airtight container, then freeze for up to 2 months.
  • Thaw in the refrigerator overnight before using.
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