LONDON BROIL WITH BROWN GRAVY
London Broil is also know as Top Round Steak. It should be about 2-inches thick. Top Round is a lean cut, but also not a flavorful cut. Marinating overnight will give the meat flavor and the gravy adds a bonus for the dish.
Provided by Tonia
Categories Main Dish
Time P1DT55m
Number Of Ingredients 18
Steps:
- Whisk together the vinegar, oil, garlic, and rosemary in a small bowl. Pour marinade in large zip top plastic storage bag.Poke both sides of meat with a steel bladed meat tenderizer. Transfer meat to plastic bag with marinade. Squeeze out air and seal back. Refrigerate overnight.
- Melt the buttery spread in a saucepan over medium heat. Add the onions. Cook and stir until soft, about 3-5 minutes. Stir in flour. Cook and stir until golden brown, about 5 minutes. Add garlic and cook for 30 seconds. Slowly whisk in the beef broth, tomato paste, Dijon mustard, and Worcestershire sauce. Bring to a simmer. Reduce heat and simmer for 25-30 minutes, stirring as needed.
- Turn oven to "Broil". Remove the London Broil from marinade and pat dry with paper towels. Brush both side of meat with canola oil. Make a bed of green onions in an oven safe pan and place meat on top.Broil about 6-inches from flame for about 7-8 minutes per side for medium rare (130°F).Transfer to a plate and tent loosely with foil. Let rest 10 minutes before slicing against the grain.
- Serve the meat and gravy with smashed potatoes and green beans.
Nutrition Facts : ServingSize 3 ounces meat + 1/2-cup gravy, Calories 282 kcal, Carbohydrate 8 g, Protein 22 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 352 mg, Fiber 1 g, Sugar 1 g
LONDON BROIL WITH STEAK SAUCE GRAVY - RACHAEL RAY
Make and share this London Broil With Steak Sauce Gravy - Rachael Ray recipe from Food.com.
Provided by Valerie in Florida
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Turn broiler on.
- Brush meat with Worcestershire and season with salt and pepper.
- 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.
- 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.
- Reduce the broth 2-minutes and then add 1/4 cup steak sauce and black pepper, to taste.
- Very thinly slice the meat on an angle against the grain.
- Serve with mashed potatoes and veggies!
LONDON BROIL WITH STEAK SAUCE GRAVY, SMASHED CAULIFLOWER WITH CHEESE, HAM AND RED CHARD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
- Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness.
- While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add oil, 2 turns of the pan, and ham. Sear ham and caramelize at edges, 2 minutes.
- Add chard and wilt the greens into the pan then season with salt, pepper and a dash of nutmeg, optional. Cook 5 to 7 minutes more, turning frequently with tongs then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish.
- Remove meat from broiler and let it rest 5 minutes.
- Place a small skillet over medium heat. Melt remaining 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. Reduce the broth 2 minutes then 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!
- Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat.
DELICIOUS LONDON BROIL WITH BEEFY GRAVY
Talk about a great steak dinner using an inexpensive cut of meat that turns out unbelievably tender and succulent, This is so delicious yet quick and easy but still gorgeous enough to impress your pickiest guests, even the dreaded in-laws! lol London broil Notes: This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name "London broil" to the following cuts: flank steak, top round steak, or top blade steak. Each would work well in a London broil recipe. According to foodsubs.com a London broil is actually the name of a finished dish, but this cut is sometimes given that name. A London broil cut is actually a top round steak, aka butterball steak, which are thick steaks cut from the top round. You could also use an equal size flank steak but I have never used that cut for this. I was amazed when I was channel surfing one day to find that Rachael Ray was preparing this recipe that I have been making for years! Well mine is a little different and dare I say more flavorful! hehehe I do hope you enjoy this as much as we do! This is great with some mushrooms added to the gravy - if you like mushrooms just toss them in with the shallots. Add a salad and some sort of starch and you have a meal sure to please your pickiest eaters.
Provided by Mamas Kitchen Hope
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 rare to medium rare, longer for medium.
- 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!
LONDON BROIL WITH HERB BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 5h12m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
- Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
- About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
- Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.
LONDON BROIL WITH GRAVY
Steps:
- Chop onion, garlic and put in blender. Add oil, soy sauce and lemon juice. Blend until foamy. Put meat into 9" by 12" glass dish, pour contents from blender over meat. Cover with plastic wrap and marinate for 24 hours. After marinating meat, remove plastic wrap, put in 325 degree oven and bake uncovered for 45 minutes. Serve with the gravy. *Recipe may be doubled to make more gravy.
LONDON BROIL I
'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round.
Provided by Char Finamore
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
- Preheat grill for medium-high heat.
- Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 3.8 g, Cholesterol 75.4 mg, Fat 9.1 g, Fiber 0.4 g, Protein 30.1 g, SaturatedFat 2.1 g, Sodium 1313.5 mg, Sugar 1.5 g
BEST LONDON BROIL EVER!
Very easy, very tasty, very tender London broil. A great meal with hardly any effort!
Provided by LSERAMONE
Categories Meat and Poultry Recipes Beef Steaks
Time 2h5m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the roast in a roasting pan, pour stewed tomatoes over it, and season with garlic salt.
- Roast for 2 1/2 to 3 hours, until fork tender. Let stand for about 10 minutes at room temperature before carving and serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 8.1 g, Cholesterol 80.1 mg, Fat 10.4 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 3.9 g, Sodium 383.7 mg, Sugar 4.6 g
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