London Broil & Stuffed Shrimp Recipe

Marinate the steak

In a shallow dish or resealable plastic bag combine 3 tbs olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, 1 tsp black pepper and 1.5 tsp kosher salt. Add the top round steak and turn to coat. Marinate in the refrigerator for at least 1 hour and up to 6 hours. Remove from fridge 30 minutes before cooking to come toward room temperature.

Sear and roast

Preheat oven to 375°F (190°C). Heat a heavy ovenproof skillet (cast iron preferred) over high heat until very hot. Add 1 tbs olive oil and sear the steak 2–3 minutes per side until a deep brown crust forms. Add 2 tbs unsalted butter to the pan and spoon over the steak for 30 seconds. Transfer skillet to the preheated oven and roast until internal temperature reaches 125°F (52°C) for medium-rare, about 8–12 minutes depending on thickness.

Rest and slice

Remove steak from oven and transfer to a cutting board. Tent loosely with foil and rest for 10–12 minutes to allow juices to redistribute. Slice thinly across the grain into 1/8–1/4-inch slices. Sprinkle with 2 tbs chopped parsley before serving.

Prepare shrimp

Preheat oven to 400°F (200°C) if roasting stuffed shrimp in the oven; alternatively you can broil — see note. Pat shrimp dry with paper towels. Make a shallow slit along the back (or belly side) of each shrimp and gently open to form a pocket for filling, or butterfly if preferred. Lightly season the inside of each shrimp with 1/2 tsp salt and 1/4 tsp black pepper distributed across the shrimp.

Make crabmeat filling

In a medium bowl combine 6 oz lump crabmeat (picked over), 2 oz softened cream cheese, 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1 tsp finely diced shallot, 1/2 tsp lemon zest, 1 tbs chopped chives/parsley and 2 tbs panko breadcrumbs. Fold gently until combined — avoid breaking up lumps of crabmeat. Adjust seasoning to taste.

Stuff and finish shrimp

Using a small spoon, fill each shrimp pocket with about 1–1.5 tablespoons of the crab mixture, pressing gently so it adheres. Place stuffed shrimp on a lightly oiled baking sheet or in a shallow baking dish. Brush tops lightly with 1 tsp olive oil and sprinkle a touch more panko (optional) for extra crunch.

Cook the shrimp

Bake in the 400°F (200°C) oven for 8–10 minutes until shrimp are opaque and filling is hot and lightly golden. If broiling, position rack 6 inches from element and broil 2–3 minutes until filling is golden — watch carefully to avoid burning. Internal temperature should reach 145°F (63°C) for shrimp.

Arrange sliced London broil on a warmed platter. Place stuffed shrimp alongside or on top as desired. Spoon any pan juices from the steak over slices. Garnish with extra chopped parsley and serve with lemon wedges for squeezing over both steak and shrimp.