Sherried London Broil with Herb Butter
Elevate your steak game with this Sherried London Broil with Herb Butter, a mouthwatering recipe that combines savory marinated beef with luxurious herb-infused butter. The flank or top round steak is bathed in a flavorful marinade of dry sherry, soy sauce, Worcestershire, garlic, and a touch of brown sugar, ensuring every bite is tender and infused with rich, umami flavor. Grilled or broiled to perfection, this steak is topped with a decadent blend of softened butter, fresh parsley, thyme, and rosemary, which melts over the warm slices, creating a symphony of flavors. With minimal prep time and simple yet sophisticated techniques, this recipe is perfect for a special dinner or an impressive BBQ centerpiece. Serve with a squeeze of lemon for added brightness, and watch your guests savor every bite!
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Recipe Information
Ingredients
- 2 pounds London broil (flank steak or top round steak)
- 0.5 cup Dry sherry
- 0.25 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 4 cloves Garlic, minced
- 1 tablespoon Brown sugar
- 2 tablespoons Olive oil
- 0.5 cup Unsalted butter, softened
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh thyme leaves, finely chopped
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 unit Fresh lemons for garnish (optional)
Instructions
In a medium bowl, whisk together the sherry, soy sauce, Worcestershire sauce, garlic, brown sugar, and olive oil.
Place the London broil in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours or overnight, turning the steak halfway through marination.
In a small bowl, combine the softened butter, parsley, thyme, rosemary, salt, and pepper. Mix until well blended. Cover and refrigerate until ready to use.
Preheat your grill or broiler to high heat. If using a broiler, adjust the oven rack so the meat is 4-6 inches from the heat source.
Remove the steak from the marinade and pat it dry with paper towels. Discard the marinade.
Place the steak on the grill or under the broiler and cook for 6-7 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use an instant-read thermometer to check the internal temperature (130-135°F for medium-rare, 140-145°F for medium).
Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
While the steak is resting, slice the herb butter into several rounds or use a spoon to dollop portions onto the steak.
Slice the steak thinly against the grain and serve immediately with the herb butter melting over the top. Garnish with lemon wedges if desired.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 4.4 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
