London Broil With Green Peppercorn Butter

Recipe Ingredients

5 1/2 lbs	2497g / 88oz	Top round steak abt 2" thick - (to 6 lbs)
1 1/2 tablespoons	22ml	Black peppercorns - crushed
		Salt - to taste
		For Marinade
1 1/2 cups	355ml	Dry red wine
1 cup	237ml	Olive oil
2		Scallions - minced
5		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Black peppercorns - crushed
3/4 teaspoon	3.8ml	Dry mustard
3/4 teaspoon	3.8ml	Dried thyme
9		Parsley sprigs
2		Bay leaves
		For Green Peppercorn Butter
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - softened
1/4 cup	10g / 0.4oz	Chopped fresh parsley leaves
1 tablespoon	15ml	Drained water-packed green peppercorns
		(available at specialty-food stores)
1 teaspoon	5ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Dijon-style mustard - or to taste
		Worcestershire sauce - to taste

Recipe Instructions

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.

This recipe yields 6 servings, plus leftovers.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9185) - from the TV FOOD - NETWORK

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