1 beef Top Round Steak, cut 1-1/2″ thick (about 2 pounds)
3/4 cup reduced-sodium beef broth
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon pepper
4 tablespoons butter, softened
1-1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley leaves
2 teaspoons chopped fresh tarragon or chervil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Combine Marinade ingredients in small bowl. Place the beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight.
Combine Herb Butter ingredients in small bowl, mixing well. Cover and refrigerate until ready to use.
Remove the steak from marinade; discard marinade. Pat steak dry with paper towel. Preheat broiler. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare (145°F) doneness, turning once.
Carve steak into thin slices; top with herb butter and drizzle with pan juices, as desired.
Nutrition information per serving, 6 servings: 231 calories; 13 g fat (6 g saturated fat; 5 g monounsaturated fat); 94 mg cholesterol; 440 mg sodium; 1 g carbohydrate; 0.1 g fiber; 26 g protein; 7.8 mg niacin; 0.8 mg vitamin B6; 2 mcg vitamin B12; 3 mg iron; 26.3 mcg selenium; 4.5 mg zinc; 79.5 mg choline.