| 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 |
ts |
Salt |
| 3/4 |
ts |
Black peppercorns; crushed |
| 3/4 |
ts |
Dry mustard |
| 3/4 |
ts |
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 |
tb |
Drained green peppercorns packed in water; (available at |
|
|
;, specialty-food |
|
|
; stores) |
| 1 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
Dijon-style mustard; or to taste |
|
|
Worcestershire sauce to taste |
| 1 1/2 |
tb |
Black peppercorns; crushed |
|
|
Salt |
INSTRUCTIONS
FOR MARINADE
FOR GREEN PEPPERCORN BUTTER
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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