London Broil with Horseradish Sauce

London Broil with Horseradish SauceRecipe
8 Servings

Cost per Serving:



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1 clove garlic
Salt and pepper
1 tablespoon chopped fresh thyme or 2 tsp. dried
2 tablespoons soy sauce
2 tablespoons olive oil
1 (3 lb.) piece London broil
(top round)
1 cup heavy cream
1/2 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons bottled horseradish
Salt and pepper


Prep: 10 Minutes
Cook: 15 Minutes
Marinate: 3 Hours

Prepare steak: Place garlic, salt, pepper and thyme on a cutting surface and use a large knife to chop together until mixed. Transfer to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients. Place steak in bag and seal. Turn several times to coat meat. Refrigerate, turning several times, for at least 3 hours and up to overnight.

Prepare sauce: Beat cream, sour cream, mustard, lemon juice and horseradish with an electric mixer until mixture forms stiff peaks. Season with salt and pepper. Pour into a chilled serving bowl, cover and refrigerate. (Sauce can be made up to an hour before serving.)

Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side.

Created date

February 2008

Nutritional Information

Calories 450
Fat 31 g
Satfat 15 g
Protein 38 g
Carbohydrate 2 g
Fiber 0 g
Cholesterol 153 mg
Sodium 740 mg