ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

London Broil with Horseradish Sauce

Prep time 10 mins
Cook time 15 mins
Marinate time 3 hrs
Yield 8 Servings

Ingredients

  • Steak:
  • 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)
  • Sauce:
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoons bottled horseradish
  • Salt and pepper

Nutrition Information

  • calories 450
  • fat 31 g
  • satfat 15 g
  • protein 38 g
  • carbohydrate 2 g
  • fiber 0 g
  • cholesterol 153 mg
  • sodium 740 mg

How to Make It

  1. 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.

  2. 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.)

  3. 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.