London Broil With Creamy Horseradish Sauce Recipe

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.

London Broil With Creamy Horseradish Sauce Recipe
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  • 3 cloves garlic
  • 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
  • 1/4 cup prepared
  • 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
  1. 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.
  2. Remove the meat from the refrigerator and bring it to room temperature before cooking.
  3. 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.)
  4. Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels.
  5. Grill (or broil on a broiler pan) on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare.
  6. 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.
  7. Whisk all the ingredients together until smooth and creamy.
  8. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.
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