London Broil with Creamy Horseradish Sauce Recipe

Jun 20, 2012 3:31 pm

A recipe for London broil via the Hamptons

By Ricky Lauren

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Photo: Ann Stratton

Master Ricky Lauren's recipe for London broil and prepare for an influx of summer guests.

One of the first meals that I mastered was London broil with baked potatoes and simple steamed vegetables. I made it for Ralph and the children because it was an easy, quick meal to prepare. It was a dinner they often requested, and it became a basic meal that I could count on in my gradually growing repertoire. As my confidence grew, I started to prepare it for weekend guests.

Reprinted with permission from Ricky Lauren: The Hamptons Food, Family and History

Servings: 6

Ingredients

For the London Broil

3 cloves garlic, minced

2 teaspoons lemon juice

3 tablespoons balsamic vinegar

2 tablespoons worcestershire sauce

1/2 cup red wine

1 tablespoon soy sauce

1 teaspoon honey

salt and freshly ground pepper to taste

2 to 2 1/2 pounds flank steak or top round

For the Creamy Horseradish Sauce

1/4 cup prepared, horseradish

1/2 cup sour cream

1 tablespoon Dijon mustard

dash of Worcestershire sauce

1/4 cup red wine

1 tablespoon cider vinegar

salt and freshly ground pepper to taste

1 teaspoon finely chopped fresh chives

Directions:

To make the London broil:

Mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
Remove the meat from the refrigerator and bring it to room temperature before cooking.
Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6 inches below the heat source.)
Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels.
Grill (or broil on a broiler pan) on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare.
Transfer to a carving board and let stand for 8 to 10 minutes. Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

To make the creamy horseradish sauce:

Whisk all the ingredients together until smooth and creamy.
Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.

Level of Difficulty:

Easy

Prep Time:

20 minutes plus overnight marinating

Cooking Time:

20 minutes

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