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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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