Sheet Pan London Broil with Asparagus Gribiche

Name: Sheet Pan London Broil with Asparagus Gribiche
Total time: PT1H30M30M
Yield: 6
Ingredients: Ingredients 1 1/2 pounds beef top round Marinade 2 tablespoons extra-virgin olive oil 2 tablespoons Worcestershire sauce 2 cloves garlic, smashed 2 tablespoons lemon juice 1 teaspoon salt Gribiche 3 large egg, hardboiled and peeled 2 tablespoons extra-virgin olive oil 1 tablespoon Dijon mustard 2 teaspoons white wine vinegar 1 garlic clove, crushed 1/4 teaspoon salt 1/2 teaspoon pepper 1/2 cup fresh parsley, finely chopped 1 tablespoon capers, drained 4 small cornichons, coarsely chopped 2 bunches asparagus, tough stems trimmed

By:

Co+op

Recipe Information

Total Time:

1 hour 30 minutes; 30 minutes active

Servings:

How often do you use your broiler? If it’s been a while, just remember that your broiler acts much the same way a hot outdoor grill does, by searing and making a flavorful crust on meat, and browning and caramelizing tender vegetables. Paired with a creamy, light sauce made with boiled eggs, this combo has it all.

Ingredients

1 1/2 pounds beef top round

Marinade

2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
2 cloves garlic, smashed
2 tablespoons lemon juice
1 teaspoon salt

Gribiche

3 large egg, hardboiled and peeled
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1 garlic clove, crushed
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh parsley, finely chopped
1 tablespoon capers, drained
4 small cornichons, coarsely chopped
2 bunches asparagus, tough stems trimmed

Preparation

For the beef: In a zip-top bag, combine the olive oil, Worcestershire sauce, garlic, lemon juice and salt and shake the bag to mix well. Place the beef in the bag and seal tightly, turning the package to coat the meat inside. If cooking immediately, leave on the counter to marinate for an hour, turning the bag over occasionally to redistribute the marinade. Can be refrigerated overnight to cook the next day.
While the meat marinates, make the gribiche.
Chop eggs. In a medium bowl, whisk olive oil, Dijon, vinegar, garlic, salt and pepper. Stir in parsley, capers and cornichons, then gently stir in eggs. Reserve.
When ready to cook, move the top oven rack to about 4 inches from the broiler element and preheat the broiler to high. Line a sheet pan with foil. Remove the beef from the marinade, shaking off any excess and removing any garlic cloves. Place on the pan and broil for 4 minutes, then use tongs to turn the meat over and broil for 4 minutes more. Take out of the oven and insert an instant read thermometer into the side of the steak, parallel to the pan, it should read 125 F.
Let the steak stand for 10 minutes for the juices to stabilize.
On another pan, toss the asparagus with olive oil and broil for about 10 minutes, until browned.
Place the steak on a cutting board and slice in ¼-inch slices. Serve alongside the asparagus topped with gribiche.