Grilled London Broil With Chive Butter

Course : Grilling
Serves: 4
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1/2 teaspoon pepper
1/2 teaspoon salt
1 clove garlic
1 tablespoon lemon juice
1/4 cup vegetable oil
3 pound top round steak -- 2-inches thick
2 tablespoons lemon juice
2 tablespoons finely chopped chives
1/2 cup butter or margarine - softened

Preparation / Directions:

CHIVE BUTTER: Blend butter and chives in a small bowl. Add lemon juice, a little at a time, and beat well. Place on waxed paper and form into a 2-inch diameter stick. Wrap tightly and refrigerate until firm. Cut into slices and serve on meat. Variations: Replace chives with: 3 tbs prepared horseradish and 2 Tbs chopped parsley 1/2 tsp grated lemon rind and 2 Tbs chopped parsley 1/2 tsp crushed caraway seed and 2 Tbs chopped parsley 1 Tbs prepared mustard Makes 2/3 cup. Place steak in a plastic bag. Combine the remaining ingredients in a cup; mix well and pour over steak. Close bag securely and refrigerate for 4 to 6 hours, or overnight, turning occasionally. Let stand at room temperature for 1 hour before cooking steak. Pour off and reserve marinade. Prepare grill. Heat marinade in small saucepan. Grill steak 5 inches from medium coals: 15 minutes for rare, 20 minutes for medium, 25 minutes for well done. Brush with marinade; turn and grill for similar times. Place on wooden carving board; top with remaining marinade and pats of Chive Butter. [Family Circle GREAT IDEAS Vol 12 No 4]

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