Sizzling Charred London Broil & Asparagus with Zesty Gribiche Recipe

Crafting a succulent london broil with zesty gribiche sauce brings classic French elegance to your dinner table.

Bold flavors dance across tender meat and crisp asparagus spears.

Charring techniques unlock deep, smoky notes that complement the bright, herb-packed sauce.

Mediterranean culinary traditions inspire this simple yet sophisticated dish.

Gribiche sauce delivers tangy complexity with chopped eggs and sharp mustard undertones.

Quick preparation means you can impress guests without spending hours in the kitchen.

Savor each bite of this restaurant-quality meal that transforms ordinary ingredients into an extraordinary experience.

Why This London Broil & Asparagus Stands Out

• Boost Flavor Quickly: Marinate the steak in a zesty blend of Worcestershire sauce, garlic, and lemon juice to infuse deep, tangy flavors in just an hour.
• Master Gourmet Technique: Create a restaurant-quality gribiche sauce with simple ingredients like boiled eggs, herbs, and capers, elevating a basic protein to a culinary masterpiece.
• One-Pan Wonder: Utilize the same broiler pan for both steak and asparagus, minimizing cleanup and maximizing efficiency in the kitchen.
• Meal Prep Magic: Prepare the gribiche sauce ahead of time and refrigerate, making dinner preparation quick and stress-free for busy home cooks.

Ingredients for London Broil with Gribiche Sauce

• London Broil Steak: A flavorful cut of beef perfect for marinating and broiling.
• Eggs: Provide creamy texture and richness to the gribiche sauce.

• Garlic, Parsley, Chives: Add depth of flavor and fresh, bright notes to the dish.
• Capers, Cornichons: Bring tangy and briny elements to the gribiche sauce.

• Olive Oil, Worcestershire Sauce, Lemon Juice: Create a robust marinade for the steak.
• Dijon Mustard, Vinegar, Salt, Black Pepper: Balance and enhance the overall flavor profile.
• Asparagus: A tender green vegetable that complements the steak perfectly.

How to Cook Charred Broil & Zesty Asparagus

Step 1: Craft the Marinade

• Olive oil
• Worcestershire sauce
• Smashed garlic
• Lemon juice
• Salt
• Black pepper

Whisk the ingredients together. Submerge the steak in the marinade and let it sit at room temperature for one hour, flipping midway through.

For deeper flavor, refrigerate overnight and bring to room temperature before cooking.

Step 2: Prepare the Zesty Egg Sauce

Boil eggs for 10 minutes, then cool under cold water and chop.

• Olive oil
• Dijon mustard
• Vinegar
• Grated garlic
• Salt
• Pepper

• Chopped parsley
• Chives
• Capers
• Cornichons
• Chopped eggs

Let the sauce sit at room temperature or refrigerate for up to two days.

Step 3: Char the Steak

Preheat broiler on high with a foil-lined baking sheet inside the oven.

Remove steak from marinade, discarding garlic. Place steak on the hot pan and broil for 6-10 minutes until charred and reaches desired doneness.

Let the steak rest for 10 minutes.

Step 4: Roast the Asparagus

• Olive oil
• Salt
• Pepper

Spread on the same broiler pan and cook for 3 minutes until bright green and crisp.

Step 5: Serve with Flair

Slice the steak thinly against the grain. Plate the steak alongside the asparagus and generously spoon the egg sauce on top.

Pro Tips for London Broil That’s Full of Flavor

• Opt for high-quality beef cuts like flank or top round for the most tender London broil results.
• Marinate the steak at room temperature to enhance flavor absorption and ensure even cooking.
• Let the steak rest after broiling to lock in juices and maintain maximum tenderness when slicing.
• Select fresh, thin asparagus spears for quick cooking and optimal texture under the broiler.
• Prepare the gribiche sauce ahead of time to allow flavors to meld and develop a more complex taste profile.

London Broil Variations That Add a Twist

• Spicy Southwest Remix: Replace Worcestershire sauce with chipotle peppers in adobo sauce, add ground cumin to marinade, serve with grilled corn and black bean salsa.
• Mediterranean Herb Fusion: Swap olive oil marinade with rosemary and oregano-infused oil, use feta cheese instead of gribiche sauce, add roasted red pepper strips.
• Asian-Inspired Umami Version: Substitute Worcestershire with soy sauce, add ginger and sesame oil to marinade, replace gribiche with quick pickled cucumber and wasabi cream.
• Smoky Mountain Style: Use smoked paprika in marinade, add bourbon to steak seasoning, top with caramelized onions and blue cheese crumbles.

Best Pairings for Broil and Gribiche Sauce

• Perfectly Pair Wine: Select a robust Cabernet Sauvignon or Syrah to complement the charred steak's rich, meaty flavors and stand up to the zesty gribiche sauce.
• Elevate with Crusty Bread: Serve a rustic sourdough or French baguette to soak up the delicious gribiche sauce and provide a crunchy textural contrast to the tender meat.
• Match Herbal Notes: Add a light herb salad with fresh mixed greens, tarragon, and chives to echo the herbal elements in the gribiche sauce and create a balanced, bright side dish.
• Enhance Dining Experience: Pour a crisp, dry white wine like Sauvignon Blanc to cut through the richness of the steak and provide a refreshing palate cleanser between bites.

How to Store and Reheat London Broil Meals

• Refrigerate Leftovers: Store sliced steak and asparagus in airtight containers separately for up to 3-4 days in the refrigerator to maintain freshness and prevent flavor mixing.
• Microwave Reheating: Warm steak slices on medium power for 30-45 seconds, covering with a damp paper towel to prevent drying out and maintain moisture.
• Oven Reheating: Preheat oven to 250°F, place steak on a baking sheet, cover with foil, and warm for 10-15 minutes until heated through without overcooking.
• Sauce Storage: Keep gribiche sauce in a sealed container in the refrigerator for up to 2 days, stirring well before serving to redistribute ingredients.

FAQs About Charred Broil with Gribiche Sauce

• What is a London Broil cut?

London Broil isn’t actually a cut of meat, but a cooking method using tough cuts like flank or top round steak. It’s typically marinated, broiled or grilled, then sliced thinly against the grain to ensure tenderness.

• Why do you marinate the steak?

Marinating helps tenderize the meat, adds flavor, and prevents it from becoming tough. The acid from lemon juice and Worcestershire sauce breaks down muscle fibers, making the steak more enjoyable to eat.

• What makes gribiche sauce unique?

Gribiche sauce is a French-style condiment that uses chopped hard-boiled eggs instead of a traditional mayonnaise base. It’s tangy, herbaceous, and packed with texture from capers, cornichons, and fresh herbs.

Charred London Broil & Asparagus with Zesty Gribiche Sauce Recipe

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4.7 from 18 reviews

• Total Time: 1 hour 16 minutes
• Yield: 4 1x

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Description

Sizzling London broil meets crisp asparagus in this elegant French-inspired plate. Zesty gribiche sauce elevates each bite, promising a culinary journey that balances robust meat with tangy, herbal notes you’ll savor completely.

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Ingredients

Scale 1x2x3x

Meat:

• 2 pounds top round London broil steak (½ to 1 inch thick)

Marinade:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, smashed
• Juice of 1 lemon
• Kosher salt
• Freshly ground black pepper

Gribiche Sauce Ingredients:

• 3 large eggs
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 clove garlic, grated
• 1 cup fresh parsley, finely chopped
• 2 tablespoons dried chives
• 1 tablespoon drained capers, roughly chopped
• 6 cornichons, roughly chopped

Asparagus:

• 2 pounds pencil-thin asparagus, woody stems removed
• 1 tablespoon extra-virgin olive oil

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Instructions

1. Immerse the steak in a flavor-packed marinade by combining olive oil, Worcestershire sauce, crushed garlic, lemon juice, salt, and pepper in a resealable bag. Submerge the meat and let it absorb the seasonings at room temperature for 1 hour, turning once midway. For deeper flavor, refrigerate overnight and return to room temperature before cooking.
2. Craft the zesty gribiche sauce by hard-boiling eggs for 10 minutes, then rapidly cooling and chopping them. Whisk together olive oil, Dijon mustard, vinegar, minced garlic, salt, and pepper. Incorporate fresh herbs, briny capers, and tangy cornichons. Gently fold in the chopped eggs, creating a vibrant, textured sauce. Can be prepared ahead and stored in the refrigerator.
3. Heat the broiler to high with a foil-lined baking sheet preheating inside the oven. Remove the steak from marinade, discarding garlic remnants. Position the meat on the scorching pan and broil for 6-10 minutes, aiming for a charred exterior and internal temperature of 120-125°F for medium-rare. Allow the steak to rest for 10 minutes, enabling juices to redistribute.
4. Utilize the same broiling pan for asparagus by tossing the spears with olive oil, salt, and pepper. Spread them evenly and broil for 3 minutes until they achieve a bright green color and crisp-tender texture.
5. Slice the rested steak against the grain into thin strips. Arrange the meat alongside the broiled asparagus and generously drizzle the vibrant gribiche sauce over the top, creating a visually appealing and flavorful presentation.

Notes

• Marinate Wisely: Let the steak soak up flavors at room temperature for an hour or overnight in the refrigerator for deeper taste infusion.
• Temperature Precision: Use a meat thermometer to achieve the perfect medium-rare doneness between 120-125°F for optimal tenderness.
• Cutting Technique: Always slice the steak against the grain to ensure maximum softness and easier chewing.
• Dietary Adaptations: Swap Worcestershire sauce for a vegan alternative or use gluten-free soy sauce to accommodate different dietary needs.

• Prep Time: 1 hour
• Cook Time: 16 minutes
• Category: Dinner, Appetizer
• Method: Broiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 27 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 186 mg