Delicious London Broil with Beefy Gravy

6 reviews, 4.3 star(s). 100% would make again

Ready in 45 minutes

This is great with some mushrooms added to the gravy - just toss them in with the shallots.


1 1/2 lbs london broil beef or flank steaks; about 1 1/2 inches thick
1 tablespoon Worcestershire Sauce
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
salt and pepper
2 tablespoons butter; no margarine please
1 shallot; finely chopped
2 tablespoons All-purpose flour
2 cups Beef broth
1/4 cup steak sauce; your favorite

Original recipe makes 4



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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2 pound round cut with red wine reduction versus beef stock gravy

Calories Per Serving: 419 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 2y ago

I too cooked longer to thicken gravy and I reduced steak sauce. Still will reduce it more next time. All in all it was a great hit with my family and so simple to make, great quick dinner after a late work day!
Minnie358 4y ago

I didn't use any steak sauce in the gravy because I didn't have any. I didn't miss it, it was still delicious. I let the gravy thicken longer than 2 minutes.
ElizabethSterner 4y ago

I let the gravy reduce for 5-6 minutes instead of 2 and it made the gravy much thicker
Tiger70 6y ago

I made the gravy but used onkly 2 Tbsp of steak sauce and thought it was very good. I think 1/4 cup may have over powered the beefy taste of the gravy. Used it with tenderloin steaks for Thanksgiving with noodles. Will definitely make this gravy again.
BunnyB 6y ago

[I posted this recipe.]
dawnrw 7y ago

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