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London Broil with Horseradish Sauce

  • ACTIVE: 25 MIN

Tom Mylan says the trick to tenderizing a cheap cut like London broil is piercing it in several places with a knife or fork. He uses an inexpensive, multi-bladed Jaccard. "Stab the meat mercilessly for one minute," he says.

  1. One 2- to 2 1/4-pound, 2-inch-thick top round steak
  2. Kosher salt
  3. Pepper
  4. 1 cup sour cream
  5. 1/2 cup lightly packed drained horseradish
  1. Put the steak on a work surface and, using a Jaccard knife or a fork, poke the steak all over until it's well tenderized. Season the steak with 1 tablespoon of salt and 1 teaspoon of pepper. Let stand at room temperature for 45 minutes.
  2. Meanwhile, light a gas grill. In a medium bowl, whisk the sour cream with the horseradish and season with 2 teaspoons of salt and 1 teaspoon of pepper.
  3. Oil the grill grate. Pat the steak dry and brush it lightly with oil. Grill over high heat, turning once, until lightly charred on both sides, about 6 minutes. Continue to grill the steak over moderate heat, turning occasionally, until an instant-read thermometer inserted in the center registers 120°, about 5 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Thinly slice the steak against the grain and serve with the horseradish sauce.

Suggested Pairing

Pair with a fruit-forward Napa Cabernet.



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