Try this London Broil with Hunters Sauce recipe, or contribute your own.
Suggest a better description1. Preheat a broiler rack with the broiler set on high. 2. Rub the flank steak on both sides with oil and salt and pepper. Use generous amount of black pepper. 3. Place the meat on the broiler rack, and let cook about 4-5 in. from the source of the heat. Broil about 3-5 min. and turn the meat. Broil on the other side 3-5 min. Cooking time will depend on the desired degree of doneness. 4. Transfer the steak to warmed serving platter and dot with butter. Let the steak stand in a warm place about 5 min. to redistribute the internal juices of the meat. 5. Juices will accumulate around the steak as it stands. Add these to the hunters sauce. Sprinkle the meat with chopped parsley and carve it on the diagonal. Serve with the sauce. For hunters sauce, the quickest way is to take some mushrooms and slice them thin. Then saute in a tbsp of butter. Once done add to a can of brown gravy or a brown sauce and a few black peppercorns. This dish: Bavette de boeuf sauce chasseur
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 483 | ||
Calories from Fat: 283 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 13.3g | 66 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 101.3mg | 31 % | |
Sodium 221mg | 8 % | |
Potassium 737.3mg | 19 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 47.6g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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