Sheet Pan London Broil with Asparagus Gribiche
This Sheet Pan London Broil with Asparagus Gribiche elevates the classic steak dinner to something extraordinary. The tender, charred London broil is marinated in a flavorful blend of Worcestershire, garlic, and lemon, creating a perfectly seasoned dish.
The real showstopper here is the gribiche, a tangy, herb-packed sauce made with hard-boiled eggs, mustard, capers, and cornichons. It adds a bright, zesty contrast to the rich steak and complements the roasted asparagus.
Simple yet impressive, this sheet pan dinner makes a weeknight meal feel gourmet, with vibrant flavors that are sure to satisfy even the most discerning palates.
Sheet Pan London Broil with Asparagus Gribiche – Ingredients
London Broil
A juicy, well-seasoned steak that forms the heart of this dish. Marinated in olive oil, Worcestershire sauce, garlic, and lemon juice, it absorbs bold flavors and becomes perfectly tender, providing a satisfying base for the vibrant gribiche sauce.
Gribiche
This tangy, herb-infused sauce combines hard-boiled eggs, Dijon mustard, and vinegar with fresh parsley, chives, capers, and cornichons. Its punchy, acidic flavors perfectly complement the richness of the London broil and enhance the roasted asparagus.
Asparagus
Delicately crisp-tender when broiled, asparagus adds a fresh, slightly earthy contrast to the dish, balancing the richness of the steak and the boldness of the gribiche, making each bite light yet flavorful.
Sheet Pan London Broil with Asparagus Gribiche: Enhancing Your Meal
Recipe Tips
- Marinating the London Broil
For the best flavor, marinate the London broil for at least one hour, but for even more depth, try marinating it overnight. Allow the steak to rest at room temperature for 20 minutes before cooking for a more even cook and to enhance tenderness. - Perfecting the Gribiche Sauce
When making the gribiche sauce, ensure the eggs are chopped into small pieces for the perfect texture. You can also adjust the mustard and vinegar ratio to your liking for a more intense or mild flavor. The sauce can be made ahead and stored in the fridge for up to two days—just remember to bring it to room temperature before serving. - Broiling Tips
Broil the London broil steak under high heat until it reaches an internal temperature of 120-125°F for a perfect medium-rare. Make sure to let the steak rest for 10 minutes after broiling—this helps retain the juices and ensures a tender steak every time.
What to Serve with Sheet Pan London Broil with Asparagus Gribiche
- Creamy Mashed Potatoes
Pairing this dish with creamy mashed potatoes offers a comforting contrast to the bold flavors of the steak and tangy gribiche sauce. The buttery texture of the potatoes will help balance out the acidity and richness of the main dish. - Crispy Roasted Potatoes
Crispy roasted potatoes, seasoned with rosemary and garlic, are a perfect side dish for this meal. The crispy edges complement the tender London broil and add an extra layer of texture, while the rosemary enhances the herbaceous notes of the gribiche. - Arugula Salad
A fresh arugula salad with a light lemon vinaigrette makes an excellent side for this rich meal. The peppery arugula and bright citrus dressing provide a refreshing contrast to the savory steak and hearty asparagus, balancing the flavors of the plate.
FAQ
- Can I use a different cut of beef for the London broil?
Yes! While the recipe calls for London broil, you can substitute it with another lean cut of beef like flank steak or skirt steak. Just adjust the cooking time depending on the thickness of the meat. - Can I make the gribiche sauce ahead of time?
Absolutely! The gribiche can be made up to two days ahead of time. Store it in an airtight container in the fridge and bring it back to room temperature before serving to ensure the best flavor and texture. - How do I know when the London broil is done?
The best way to check for doneness is by using an instant-read thermometer. For medium-rare, the steak should register between 120-125°F. Keep in mind that the steak will continue cooking slightly as it rests. - Can I substitute the asparagus with another vegetable?
Yes, you can replace the asparagus with vegetables like green beans, Brussels sprouts, or even broccoli. Just make sure to adjust the cooking time as needed, depending on the vegetable you choose.
Sheet Pan London Broil with Asparagus Gribiche
This Sheet Pan London Broil with Asparagus Gribiche elevates the classic steak dinner to something extraordinary. The tender, charred London broil is marinated in a flavorful blend of Worcestershire, garlic, and lemon, creating a perfectly seasoned dish.
Ingredients
- For the London Broil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic smashed
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 2 pounds top round London broil steak 1/2 inch to 1 inch thick
- For the Gribiche
- 3 large eggs
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 clove garlic grated
- Kosher salt and freshly ground black pepper
- 1 cup fresh parsley finely chopped
- 2 tablespoons dried chives
- 1 tablespoon drained capers roughly chopped
- 6 cornichons roughly chopped
- For the Asparagus
- 2 pounds pencil-thin asparagus woody stems removed
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Prepare the London Broil: Begin by setting a large resealable plastic bag in a medium saucepan, folding the edges over the sides to keep the bag stable. In the bag, combine the olive oil, Worcestershire sauce, smashed garlic cloves, lemon juice, kosher salt, and freshly ground black pepper. Whisk to blend the ingredients thoroughly. Add the London broil to the bag and seal it tightly. Gently rotate the bag to ensure the meat is evenly coated with the marinade. Lay the bag flat on a cutting board and allow it to marinate at room temperature for about one hour, flipping the bag halfway through the time. Alternatively, marinate the steak in the refrigerator overnight, and let it rest at room temperature for 20 minutes before cooking.
- Prepare the Gribiche: While the steak marinates, fill a medium saucepan with water and bring it to a boil over high heat. Use a spoon to gently lower the eggs into the water, and let them boil for 10 minutes. After boiling, drain the eggs and rinse them under cold water to stop the cooking process. Once cool, peel and roughly chop the eggs. In a medium bowl, whisk together the extra-virgin olive oil, Dijon mustard, white wine vinegar, grated garlic, and a pinch of salt and pepper. Stir in the chopped parsley, dried chives, capers, and cornichons. Carefully fold in the chopped eggs and cover the mixture to marinate. This gribiche can be made ahead of time and stored in the refrigerator for up to two days—just be sure to return it to room temperature before serving.
- Broil the London Broil: Position an oven rack approximately 4 inches from the broiler’s heating element and preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and place it in the oven to preheat. Remove the marinated steak from the bag, discarding any garlic cloves that may have stuck to the meat. Transfer the preheated baking sheet to the oven and place the steak in the center. Broil for about 6 to 10 minutes, depending on the thickness of the steak, until the exterior is nicely charred, and an instant-read thermometer inserted sideways into the center of the steak registers between 120°F and 125°F for a medium-rare finish. Once broiled, transfer the steak to a cutting board and allow it to rest for 10 minutes.
- Prepare the Asparagus: While the steak rests, add the asparagus to the same preheated sheet pan. Drizzle the asparagus with olive oil, and season it with kosher salt and freshly ground black pepper. Broil for approximately 3 minutes, or until the asparagus is bright green and crisp-tender.
- Assemble and Serve: Slice the rested steak against the grain and arrange it on serving plates. Divide the broiled asparagus between the plates, and generously spoon the gribiche dressing over the top of the vegetables and steak. Serve immediately and enjoy this elevated sheet pan dinner.
