London Broil with Mustard Butter Sauce

Serves: 6


For the Steak:

5 garlic cloves, smashed

¼ cup red wine

¼ cup Flying Olive Garlic or a mild-medium Single Varietal of Choice, or a Combination

2 lbs London Broil (top round)

Mustard Butter Sauce

¼ cup unsalted butter or margarine, slightly softened

1 Tbsp Dijon mustard

1 Tbsp Whole grain mustard

A squeeze of fresh lemon juice

1 medium shallot, minced

½ Tbsp fresh tarragon or dill, or ½ tsp of either, dried, more to taste


Mix the garlic, wine, and Flying Olive Extra Virgin Olive Oil or Combination of Choice. Rinse and pat dry the London Broil and place it in a re-seable (zip-lock) plastic bag. Pour in the marinade, press out any air, and seal, flipping the bag a few times to distribute the marinade. Let the steak sit at room temperature for up to 1 hour, turning the bag over a few times.

Meanwhile, make the Mustard Butter sauce. In a small bowl, mash the butter with the two mustards and a squeeze of lemon juice until well combined. Stir in the shallots or dill, and a small pinch of salt. Check the seasonings. Cover and place in the refrigerator. (The butter can be kept in the refrigerator for up to 1 week).

Preheat the broiler. The broiler pan should be 3-4 inches from the heat. Line the broiler pan with foil (easier clean-up). Remove the meat from the bag, allowing any excess marinade to drip off. Put on the broiler rack and discard any marinade and garlic pieces. Sprinkle the meat with salt and pepper. Broil the meat for 5-7 minutes per side for medium-rare. Transfer to a cutting board, sprinkle the meat with salt, tent with foil, and let the meat rest for 5-10 minutes.

Cut the meat against the grain into thin slices. Top with the Mustard Butter.

Submitted by Barb L.