London Broil with Horseradish Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1 clove garlic |
salt and pepper |
1 tablespoon chopped fresh thyme or 2 tsp. dried |
2 tablespoons soy sauce |
2 tablespoons olive oil |
1 (3 lb.) piece london broil |
(top round) |
1 cup heavy cream |
1/2 cup sour cream |
1 teaspoon dijon mustard |
1 tablespoon lemon juice |
2 tablespoons bottled horseradish |
salt and pepper |
Directions:
1. Prepare steak: Place garlic, salt, pepper and thyme on a cutting surface and use a large knife to chop together until mixed. Transfer to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients. Place steak in bag and seal. Turn several times to coat meat. Refrigerate, turning several times, for at least 3 hours and up to overnight.
2. Prepare sauce: Beat cream, sour cream, mustard, lemon juice and horseradish with an electric mixer until mixture forms stiff peaks. Season with salt and pepper. Pour into a chilled serving bowl, cover and refrigerate. (Sauce can be made up to an hour before serving.)
3. Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.
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