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Herb-Crusted Grilled Top Round Steak London Broil-Style

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Courtesy of Christopher Schlesinger and John Willoughby from "How to Cook Meat"

london broilFor the butter:
½ lb. (2 sticks) unsalted butter, at room temperature
1 tbsp minced garlic
¼ c. roughly chopped fresh parsley
2 tbsp fresh lemon juice (about ½ lemon)
4 dashes Tabasco sauce
Kosher salt and freshly cracked black pepper to taste

3 tbsp olive oil
2 tbsp minced garlic
1 c. roughly chopped fresh herbs: any one or a combination of parsley, sage, rosemary, thyme, basil and/or oregano
Kosher salt and freshly cracked black pepper to taste
One 3-lb. Top round steak, about 2 inches thick

For the onions:
2 large red onions, peeled and cut into thick slices
¼ c. olive oil
Kosher salt and freshly cracked black pepper to taste
¼ c. balsamic vinegar
1 tsp sugar
2 tbsp fresh lemon juice (about ½ lemon)

1. Light a two-level fire in your grill, putting about ¾ of the coals on one side and ¼ on the other side.

2. Make the butter: In a medium bowl, combine the butter, garlic, parsley, lemon juice, Tabasco, and salt and pepper and mix well. Place the butter on a piece of waxed paper or plastic wrap, roll it into a cylinder, and refrigerate until firm.

3. In a small bowl, combine the olive oil, garlic, herbs, and salt and pepper and mix well. Dry the steak with paper towels, then rub it all over with the herb mixture, pressing gently to make sure it adheres.

4. When the fire has died down and the coals are hot on one side (you can hold your hand 5 inches above the grill surface for one to two seconds) and a medium-hot on the other (you can hold your hand 5 inches above the grill surface for three to four seconds), place the steak over the hottest part of the fire and cook until well seared on both sides, five to six minutes per side. Move to the medium-hot part of the grill and cook, turning once, four to six minutes more for rare. To check for doneness, nick, peek, and cheat: Make a 1/4 –inch cut in the thickest part of the meat and take a peak; it should be slightly less done than you like it. When the steak is done to your liking, remove it from the grill, cover it loosely with foil, and let it rest of five minutes.

5. Meanwhile cook the onions. Rub the onion slices with olive oil, sprinkle with salt and pepper, and place them on the medium-hot side of the grill. Cook until just tender and seared—four to five minutes per side. Remove from the grill and place in a large bowl. Add the balsamic vinegar, sugar, and lemon juice and toss well.

6. Unwrap the butter and cut into ¼-inch slices. Slice the steak very thin, place it on a platter or individual plates, top with butter slices, scatter the grilled onions over it, and serve at once.

Excerpted from How to Cook Meat  © Copyright 2000 by Christopher Schlesinger and John Willoughby . Excerpted by permission of HarperCollins. All rights reserved. No part of this excerpt may be reproduced or reprinted without
permission in writing from the publisher.

Serves 4 to 6

 

 *Gluten-Free