Delicious London Broil with Beefy Gravy
This is great with some mushrooms added to the gravy - just toss them in with the shallots."Needed a fast way to cook un-marinated round steak tonight. This was easy and very good. The meat was rare so those not used to that might have a problem, but it was perfect for me. I used red wine and Trader Joe's condensed mushroom soup for the gravy instead of beef stock. Rich and good mushroom flavor was a good compliment to the London Broil." - YoungMD
Yield: 4 Ready in 45 minutes
73 people trying soon
|1 1/2 lbslondon broil beef or flank steaks; about 1 1/2 inches thick|
|1 tablespoonWorcestershire Sauce|
|1/2 teaspoonGarlic powder|
|1/2 teaspoonOnion powder|
|salt and pepper|
|2 tablespoonsbutter; no margarine please|
|1 shallot; finely chopped|
|2 tablespoonsAll-purpose flour|
|2 cupsBeef broth|
|1/4 cupsteak sauce; your favorite|
Delicious London Broil with Beefy Gravy Preparation
Turn broiler on. Brush meat with Worcestershire and season with onion and garlic powder and salt and pepper. I like to massage this all into the meat and let it rest while the broiler preheats.
Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness.
Remove meat from broiler and let it rest 5 minutes. IMPORTANT- do NOT skip this step. The juices will redistribute throughout the meat during this rest time and continue to cook. This will give you a very juicy steak.
Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute.
Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste.
Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp ? the thinner the better!
Transfer the slices to a platter keeping them lined up as you sliced them, forming a whole steak, just sliced. Pour gravy down the center and serve any remaining gravy on the side.
We like this with egg noodles or a baked potato, a green salad and some crusty bread. Oh and of course a nice glass of wine!
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