London broil steak with herb butter

Ingredients:

Steak

• 1 cube of beef bouillon
• 3 tbsp. l. olive oil
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tablespoons lemon juice
• 1 top round steak (about 1 kg)

Butter with herbs

• 4 tbsp (60 g) butter, softened
• 1.5 tbsp. l. chopped chives
• 1 tbsp. l. chopped parsley
• 1 tbsp chopped chervil or tarragon
• 1 tbsp lemon juice

Preparation:

1. Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the steak in a large zip-lock plastic bag, pour the marinade over it, and seal, pressing out any air. Refrigerate for at least 4 hours or up to 24 hours.
2. Make the herb butter: In a bowl, combine butter with green onions, parsley, chervil, a pinch of salt, 1/2 teaspoon of pepper and lemon juice.
3. About 30 minutes before cooking, remove the meat from the bag (discard the marinade), pat dry, and bring to room temperature. Heat a large, heavy skillet over high heat for about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle the surface of the skillet with 1 tablespoon salt; add the meat and place a heavy skillet on top as a weight. Cook for about 7 minutes; flip the steak, remove the weight, and cook until a thermometer inserted into the skillet registers 115°F (43°C) for medium-rare, about 5 minutes.
4. Transfer the steak to a cutting board, brush with herb butter, cover with foil, and let rest for 10 minutes. Slice thinly against the grain; top with more flavorful butter and drizzle with pan juices.