Winner winner, steak dinner!
1 (2-lb.) London broil top-round steak
Freshly ground black pepper
1/4 c. extra-virgin olive oil
Juice of 1/2 lemon
2 tbsp. packed brown sugar
1 tbsp. Worcestershire sauce
4 cloves garlic, minced
FOR THE HERB BUTTER
1/2 c. (1 stick) butter, softened
1 tbsp. freshly chopped parsley
2 tsp. freshly chopped chives
Zest of 1/2 lemon
1/2 tsp. kosher salt
Pinch crushed red pepper flakes
In a medium bowl, whisk together oil, lemon juice, brown sugar, Worcestershire, and garlic.
Season steak generously with salt and pepper, then rub oil mixture all over. Let sit at room temperature for an hour or refrigerate up to overnight.
Preheat broiler. Brush off garlic then place steak on a sheet pan. Broil 12 to 15 minutes, until top is charred. Flip and broil 12 to 15 minutes more, until internal temperature reaches 125° for medium rare. Let rest 10 minutes before carving.
Serve with herb butter.
MAKE HERB BUTTER In a small bowl, mix butter with herbs, lemon zest, salt, and red pepper flakes until smooth. Refrigerate until ready to use.