London Broil with Creamy Horseradish Sauce: A Flavorful Classic

There’s something deeply satisfying about the simplicity of perfectly cooked beef. I remember one summer, while working at a bustling bistro in the Hamptons, the chef tasked me with mastering London Broil. The aroma of the marinated steak sizzling on the grill, mingling with the tangy horseradish sauce, became the defining scent of that season, a constant reminder of balmy evenings and the joy of creating something truly delicious. That simple yet elegant dish became a favorite, and it’s one I still cherish making today.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-18 minutes
• Total Time: 4 hours 15 minutes (minimum)
• Servings: 6-8
• Dietary Type: Gluten-Free

Ingredients

London Broil

• 3 garlic cloves, minced
• 2 teaspoons fresh lemon juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup red wine
• 1 tablespoon soy sauce
• 1 teaspoon honey
• Salt & freshly ground black pepper
• 2 – 2 1⁄2 lbs flank steak or 2 -2 1/2 lbs top round beef

Creamy Horseradish Sauce

• 1/4 cup prepared horseradish
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 dash Worcestershire sauce
• 1 tablespoon cider vinegar
• Salt & freshly ground black pepper
• 1 teaspoon finely chopped fresh chives

Equipment Needed

• Shallow dish
• Plastic wrap
• Grill or Broiler
• Paper towels
• Carving board
• Ramekin (for sauce)
• Whisk

Instructions

1. Prepare the Creamy Horseradish Sauce: In a medium bowl, whisk together the horseradish, sour cream, Dijon mustard, Worcestershire sauce, and cider vinegar until the mixture is smooth and creamy. Season with salt and pepper to taste. Finally, stir in the finely chopped chives.
2. Chill the Sauce: Transfer the prepared horseradish sauce to a ramekin, cover it tightly, and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together beautifully.
3. Make the London Broil Marinade: In a separate bowl, combine the minced garlic, fresh lemon juice, balsamic vinegar, Worcestershire sauce, red wine, soy sauce, and honey. Whisk all the ingredients together until well combined. Season generously with salt and freshly ground black pepper.
4. Marinate the Meat: Place the flank steak (or top round beef) in a shallow dish. Pour the prepared marinade over the meat, ensuring that it is completely covered.
5. Refrigerate: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, and up to 24 hours. The longer the meat marinates, the more flavorful and tender it will become.
6. Bring to Room Temperature: Before cooking, remove the meat from the refrigerator and allow it to sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
7. Prepare the Grill or Broiler: Preheat your grill to high heat, and lightly oil the grate. Position the grate 5 to 6 inches above the coals. Alternatively, preheat your broiler to high heat and set the rack 5 to 6 inches below the heat source.
8. Pat the Meat Dry: Remove the meat from the marinade (discard the marinade). Use paper towels to pat the meat dry. This will help it to achieve a beautiful sear.
9. Grill or Broil the Meat: Grill the meat on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. If using a broiler, follow the same timing, carefully monitoring to prevent burning.
10. Rest the Meat: Once the meat reaches your desired level of doneness, transfer it to a carving board. Let it rest for 8 to 10 minutes before slicing. This is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
11. Slice and Serve: Slice the meat thinly at a 45-degree angle against the grain. This shortens the muscle fibers, making the meat easier to chew. Serve immediately with the chilled creamy horseradish sauce.

Expert Tips & Tricks

• Don’t Skip the Marinade: The marinade is essential for tenderizing the London Broil. Don’t skimp on the marinating time!
• Pat It Dry: Patting the meat dry before grilling or broiling is key for achieving a beautiful sear. Excess moisture will steam the meat rather than allowing it to develop a flavorful crust.
• Don’t Overcook: London Broil is best served rare or medium-rare. Overcooking will result in tough, dry meat. Use a meat thermometer to ensure accuracy. For rare, aim for an internal temperature of 125-130°F. For medium-rare, aim for 130-135°F.
• Resting is Key: Letting the meat rest is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful result.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a bit of heat.

Serving & Storage Suggestions

Serve the sliced London Broil immediately with a generous dollop of the creamy horseradish sauce. This dish pairs perfectly with roasted vegetables like asparagus or potatoes, or a simple green salad.

Storage: Leftover London Broil should be stored in an airtight container in the refrigerator for up to 3-4 days. The creamy horseradish sauce can also be stored in the refrigerator for up to 5 days.

Reheating: To reheat the London Broil, gently warm it in a skillet over low heat or in a preheated oven at 300°F. Avoid overcooking, as this can dry out the meat. Alternatively, slice the cold London Broil thinly and use it in sandwiches or salads.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	321 kcal	N/A
Calories from Fat	148 g	46%
Total Fat	16.5 g	25%
Saturated Fat	7.4 g	37%
Cholesterol	112.8 mg	37%
Sodium	383 mg	15%
Total Carbohydrate	6.3 g	2%
Dietary Fiber	0.5 g	1%
Sugars	4.4 g	17%
Protein	33.2 g	66%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the marinade for some heat.
• Herbaceous: Incorporate fresh herbs like rosemary or thyme into the marinade for a more aromatic flavor.
• Low-Carb: Replace the honey in the marinade with a sugar-free sweetener.
• Dairy-Free Horseradish Sauce: Substitute the sour cream with a plant-based sour cream alternative.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for London Broil?
A: While flank steak and top round are traditional choices, skirt steak can also be used as a substitute. Adjust cooking times accordingly, as thinner cuts will cook faster.

Q: How can I tell if my London Broil is cooked to the correct temperature?
A: The best way to ensure accuracy is to use a meat thermometer. Insert it into the thickest part of the steak to check the internal temperature.

Q: Can I marinate the London Broil for longer than 24 hours?
A: While a longer marinating time can enhance the flavor, marinating for more than 24 hours may cause the meat to become too soft.

Q: Can I freeze the creamy horseradish sauce?
A: Freezing the creamy horseradish sauce is not recommended, as it can alter the texture and consistency of the sour cream.

Q: What are some good side dishes to serve with London Broil?
A: London Broil pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, a fresh salad, or grilled corn on the cob.

Final Thoughts

This London Broil recipe with creamy horseradish sauce is a timeless classic that’s perfect for a weeknight dinner or a weekend gathering. The combination of the savory marinated steak and the tangy, creamy sauce is simply irresistible. So, fire up your grill or preheat your broiler and give this recipe a try. I’m confident that you’ll enjoy it as much as I do! Don’t hesitate to experiment with the marinade or the sauce to create your own unique twist. And most importantly, have fun in the kitchen!