Sliced Steak Garlic Chive Butter
Makes 6-8 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
2 pounds top round, hanger steak, flank, or sirloin
1 cup orange juice
8 cloves garlic, chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon olive oil
1 teaspoon each paprika, basil, oregano, thyme, black pepper 2 teaspoons hot sauce
Place orange juice, garlic, vinegar, olive oil, paprika, basil, oregano, thyme, black pepper, and hot sauce in bowl and blend well.
Pour blended marinade over beef and marinate 24-48 hours in refrigerator.
Preheat grill to high heat.
Remove meat from marinade, dry off with paper towels and grill on high heat for two minutes on each side, brushing with marinade while cooking.
Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 5 minutes before slicing. Slice meat thinly against the grain.
Serve Sliced London Broil topped with garlic chive butter.
For Garlic Chive Butter:
4 ounces unsalted butter, melted in a small sauce pan. Add 2 finely chopped garlic cloves. Heat butter and garlic for one minute or until you smell a fragrant garlic aroma. Add 2 Tablespoons fresh finely chopped chives.
- For the juiciest of steak, allow meat to rest 5 minutes before slicing.
- Slice meat thinly against the grain for tender sliced meat.