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London Broil with Horseradish Sauce

All You FEBRUARY 2008

  • Yield: 8 Servings
  • Cook time:15 Minutes
  • Prep time:10 Minutes
  • Marinate:3 Hours
  • Cost Per Serving:$2.28


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 450
  • Fat: 31g
  • Saturated fat: 15g
  • Protein: 38g
  • Carbohydrate: 2g
  • Fiber: 0g
  • Cholesterol: 153mg
  • Sodium: 740mg

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London Broil with Horseradish Sauce recipe