London Broil With Steak Sauce Gravy Rachael Ray Recipes

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LONDON BROIL WITH STEAK SAUCE GRAVY - RACHAEL RAY



London Broil With Steak Sauce Gravy - Rachael Ray image

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

1 1/2 lbs london broil beef, 1 1/2 inches thick
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil (2 turns around pan) or 2 tablespoons olive oil (2 turns around pan)
1 shallot
2 tablespoons flour
2 cups beef broth
1/4 cup steak sauce (A1 or Lea and Perrin's brands)

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



London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, Ham and Red Chard image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
1/4 cup grated Parmigiano
Coarse black pepper and salt
A generous grating nutmeg
1 1/2 pounds shoulder London broil steak, 1 1/2 inches thick
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil or olive oil, 2 turns of the pan
1/2 pound ham, chopped
6 cups chopped red chard, 1 large bundle
3 tablespoons red wine vinegar, eyeball it
1 tablespoon honey
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups beef broth
1/4 cup steak sauce (recommended: A1 or Lea and Perrin's brands)

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.

LONDON BROIL



London Broil image

A zesty and flavorful summertime favorite. This recipe should marinate a 1 to 1 1/2 pound cut. Triple the recipe for four pounds.

Provided by Stella

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 4h20m

Yield 3

Number Of Ingredients 9

1 ½ pounds top round, London Broil cut
1 tablespoon meat tenderizer
⅓ cup vegetable oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
¼ teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar

Steps:

  • Score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Sprinkle lightly with water, and rub in tenderizer. Place on a plate, cover, and set aside for an hour.
  • In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
  • Preheat grill for hot heat.
  • Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 2.4 g, Cholesterol 112.8 mg, Fat 32.5 g, Fiber 0.2 g, Protein 44.6 g, SaturatedFat 5.9 g, Sodium 1192.3 mg, Sugar 0.1 g

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