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Ingredients
- 6 Tbsp. unsalted butter at room temperature
- 2 Tbsp. Dijon mustard
- 1 x shallot chopped
- 8 sprg Italian flat-leaf parsley minced (8 to 10)
- 8 x chives minced (8 to 10)
- 2 lb London broil or possibly flank steak Coarse salt and grnd black pepper Vegetable oil
Directions
- To make the herb butter, mix the butter, mustard, and chopped shallot in a medium-size bowl, then stir in the parsley and chives. You can also chop the shallot and herbs in the bowl of a food processor, then add in the butter and mustard and blend. The herb butter can be made days ahead and stored in the refrigerator. When you're ready to cook the steak, prepare the coals for grilling. Rub the meat with the coarse salt and a bit of pepper and oil the grill before laying on the steaks. Cook for about 6 min on each side for medium. While the steak is still warm, dot with the herb butter, slice thinly on the diagonal, and arrange on a platter.
- Serves 8.
- Cooking Tip: To find out if your coals are warm sufficient to cook a steak, hold your hand (parents only) about 6 inches above the coals; if you can hold it there no more than 3 seconds, the fire is ready.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 579 | |
| Calories from Fat 300 | 52% |
| Total Fat 33.76g | 42% |
| Saturated Fat 16.74g | 67% |
| Trans Fat 0.48g | |
| Cholesterol 220mg | 73% |
| Sodium 224mg | 9% |
| Potassium 941mg | 27% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.64g | 0% |
| Protein 63.57g | 102% |
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