Ingredients Jump to Instructions ↓

  1. 5 1/2 lbs 2497g / 88oz Top round steak abt

  2. 2" thick - (to 6 lbs)

  3. 1 1/2 tablespoons 22ml Black peppercorns - crushed Salt - to taste For Marinade

  4. 1 1/2 cups 355ml Dry red wine

  5. 1 cup 237ml Olive oil

  6. 2 Scallions - minced

  7. 5 Garlic cloves - minced

  8. 1 1/2 teaspoons 7 1/2ml Salt

  9. 3/4 teaspoon 3.8ml Black peppercorns - crushed

  10. 3/4 teaspoon 3.8ml Dry mustard

  11. 3/4 teaspoon 3.8ml Dried thyme

  12. 9 Parsley sprigs

  13. 2 Bay leaves For Green Peppercorn Butter

  14. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - softened

  15. 1/4 cup 10g / 0.4oz Chopped fresh parsley leaves

  16. 1 tablespoon 15ml Drained water-packed green peppercorns (available at specialty-food stores)

  17. 1 teaspoon 5ml Fresh lemon juice

  18. 1/2 teaspoon 2 1/2ml Dijon-style mustard - or to taste Worcestershire sauce - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Make the marinade: In a large bowl, combine all the ingredients. Add the steak, coating it completely, and let it marinate, covered and chilled, turning it occasionally, for at least 2 hours or overnight. (NOTE: Can be done ahead) Make green peppercorn butter: In a food processor fitted with the metal blade blend all the peppercorn-butter ingredients until combined well. Transfer the butter to a bowl and chill it, covered, for at least 1 hour or overnight. (NOTE: Can be done ahead) Drain the meat, pat it dry, and press the crushed black peppercorns into it. Let the meat stand for 30 minutes, season it with salt, and grill it over glowing coals for 8 to 10 minutes on each side for rare meat. Transfer the meat to a cutting board, brush it with some of the green peppercorn butter, and let it stand for 15 minutes. Cut the London broil into thin slices across the grain at a 45-degree angle and dot the slices with more of the butter. This recipe yields 6 servings, plus leftovers.


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