Print This Recipe Written by Joey on Jun 5th, 2012 in Barbecue, Beef, Meats, Recipe | No Comments


  • 2 to 2 1/4 pound Broil steak
  • Freshly ground black pepper and kosher salt to taste

For Marinade:

  • One 8 ounce can of tomato sauce
  • 1/2 cup freshly chopped oregano, basil and flat-leaf parsley
  • 3 tablespoons lite soy sauce
  • 3 cloves of garlic, finely minced

For the Herb Butter:

  • 4 tablespoons unsalted butter, softened
  • 1  tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • Kosher salt and freshly ground pepper
  • 1 tablespoon freshly squeezed lemon juice


Season the London Broil well with pepper and salt, set aside.

In a bowl blend tomato paste, chopped herbs, minced garlic and soy sauce.

Put meat in a large re-sealable plastic bag. Pour marinade over the meat and coat well. Marinate chilled for 24 hours, turning meat occasionally. (Note Be sure to pull the beef out of the refrigerator at least 1 hour and up to 4 hours before grilling.)

Preheat a gas or charcoal grill to medium heat.

To prepare herb butter, in a bowl, mix the butter with the herbs, lemon juice and salt and pepper to taste. Set aside.

Remove meat from marinade and discard the marinade. Grill the meat for 8 minutes turning once. Remove from heat and let stand for 10 minutes before carving.

Transfer meat to a cutting board; spread some herb butter, tent with foil and let rest for about 10 minutes. Cut meat diagonally across the grain into thin slices. Serve.


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