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Ingredientes
- 5 1/2 lb top round steak abt 2" thick - (to 6 lbs)
- 1 1/2 Tbsp. black peppercorns crushed Salt to taste
- 1 1/2 c. dry red wine
- 1 c. extra virgin olive oil
- 2 x scallions chopped
- 5 x garlic cloves chopped
- 1 1/2 tsp salt
- 3/4 tsp black peppercorns crushed
- 3/4 tsp dry mustard
- 3/4 tsp dry thyme
- 9 x parsley sprigs
- 2 x bay leaves
- 1/2 c. unsalted butter - (1 stick) softened
- 1/4 c. minced fresh parsley leaves
- 1 Tbsp. liquid removed water-packed green peppercorns (available at specialty-food stores)
- 1 tsp fresh lemon juice
- 1/2 tsp Dijon-style mustard or possibly to taste Worcestershire sauce to taste
Direcciones
- Make the marinade: In a large bowl, combine all the ingredients. Add in the steak, coating it completely, and let it marinate, covered and chilled, turning it occasionally, for at least 2 hrs or possibly 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 till combined well. Transfer the butter to a bowl and refrigerateit, covered, for at least 1 hour or possibly 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 min, season it with salt, and grill it over glowing coals for 8 to 10 min 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 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 545g | |
| Recipe makes 6 servings | |
| Calories 1568 | |
| Calories from Fat 458 | 29% |
| Total Fat 51.9g | 65% |
| Saturated Fat 14.8g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 772mg | 32% |
| Potassium 328mg | 9% |
| Total Carbs 280.34g | 75% |
| Dietary Fiber 2.5g | 8% |
| Sugars 87.94g | 59% |
| Protein 1.2g | 2% |
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