London Broil with Roasted Garlic and Herb Butter

 

London Broil is an affordable steak option and it's easy.  It's a great blank slate when it comes to flavor with a marinade before cooking and a little bit of roasted garlic and herb butter after cooking.

1 1/2 lb top round, flank, or flat-iron steak (about 1 1/2" thick)

1 Tbsp dark brown sugar

1 Tbsp Dijon mustard

1 Tbsp fish sauce

1 Tbsp white wine vinegar

1 Tbsp Worcestershire sauce

1/4 cup plus 1 Tbsp olive oil, divided

Kosher salt

Freshly ground black pepper

4 Garlic cloves

4 Tbsp butter, softened

2 Tbsp chopped fresh parsley

2 Tbsp thinly sliced chives

Place steak on a cutting board and pat dry.  Using a fork, poke holes all over meat, 10 - 15 on each side.  Transfer to a large resealable plastic bag. 

In a small bowl, whisk brown sugar, mustard, fish sauce, vinegar, Worcestershire, and 1/4 cup olive oil.  Pour into bag and seal, pressing out air.  Refrigerate, flipping the bag every few hours so marinade is evenly distributed, at least 1 hour or up to 8 hours.

Place a rack in upper third of oven, heat broiler to high.  Remove steak from marinade and wipe off any excess.  Season all over with salt and pepper.  Arrange meat on broiler pan.

Broil steak 5 minutes, flip, and continue to broil, watching closely, until desired doneness is reached.  Let rest on a cutting board 10 minutes, then thinly slice against the grain.

While steak is resting place garlic on a baking sheet and drizzle with remaining 1 Tbsp of olive oil.  Broil, watching closely, until garlic browns and softens, 2 - 3 minutes.  

In a small bowl, mash roasted garlic, butter, parsley, and chives until mostly smooth and combined, season with salt.  

Transfer steak to a platter.  Serve with garlic butter alongside.