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London Broil With Green Peppercorn Butter

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CATEGORY CUISINE TAG YIELD
Cklive11 1 Servings

INGREDIENTS

1 1/2 c Dry red wine
1 c Olive oil
2 Scallions, minced
5 Garlic cloves, minced
1 1/2 t Salt
3/4 t Black peppercorns, crushed
3/4 t Dry mustard
3/4 t Dried thyme
9 Parsley sprigs
2 Bay leaves
One, 5 1/2- to 6-pound
top round steak
about 2 inches
thick
1 Stick unsalted butter
softened 1/2 cup
1/4 c Chopped fresh parsley leaves
1 T Drained green peppercorns
packed in water
available
at
specialty-food
stores
1 t Fresh lemon juice
1/2 t Dijon-style mustard, or to
taste
Worcestershire sauce to
taste
1 1/2 T Black peppercorns, crushed
Salt

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.  Yield: 6 servings,
plus leftovers  Converted by MC_Buster.  Recipe by: COOKING LIVE SHOW
#CL9185  Converted by MM_Buster v2.0l.

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