London Broil with Creamy Horseradish Sauce Recipe
A recipe for London broil via the Hamptons
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.
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.