London Broil

I found this recipe over on one of my new favorite recipe websites called Carlsbad Cravings.  I've made many of their recipes and each of them have been a hit.  This one, in particular, got rave reviews and my husband has already requested it for his birthday dinner in over a year.

INGREDIENTS

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 TBS EACH onion powder, garlic powder
• 1 tsp EACH paprika, dried oregano, dried parsley, dried basil, pepper
• 1/2 tsp EACH dried thyme, dried rosemary, salt
• 1/2 teaspoon red pepper flakes optional

HERB BUTTER

• 8 tablespoons (1 stick) unsalted butter room temperature
• 1 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 EACH salt, 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.

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.