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!
MARINATED GRILLED LONDON BROIL
Steps:
- Combine the shallots, thyme, brown sugar, soy sauce, Worcestershire sauce, vinegar, and oil in a freezer-type zip-top plastic bag. Add the steaks. Squeeze out as much air as possible and seal the bag. Place the bag in a medium bowl in the refrigerator to marinate overnight, turning bag several times for even coating.
- Heat a grill.
- Drain the steaks, reserving the marinade. There will not be much. Pour the marinade into a small saucepan. Rinse the bag with 1/4 cup water and add to marinade. Simmer 4 to 5 minutes and stir in the butter.
- Grill steaks to medium-rare, about 2 minutes each side.
- Let stand 4 to 5 minutes before slicing. Thinly slice at an angle across the grain, which runs up and down the short side of the steak. Bring the marinade-butter mixture back to a boil, pour over the meat, and serve immediately.
GRILLED MARINATED LONDON BROIL
For an ultra-flavorful main, make this Grilled Marinated London Broil from Food Network. The meat's marinated for hours in balsamic vinegar, honey and garlic.
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.
- In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
- Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
- Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.
DELICIOUS GRILLED LONDON BROIL
I have made London Broil frequently in the past, sometimes from recipes, sometimes my own concoctions but the preparation has always involved a long marinade to help tenderize and flavorize the meat. I have used a myriad of different combinations; soy, garlic, balsamic, honey, brown sugar and ginger have all been employed and generally the results have been quite good. This recipe, from Cooks Illustrated, is quite different; no marinade, no special flavorings, just a sprinkle of salt, a good tight wrap, a sit in the refrigerator and a a shower of freshly ground pepper. Sound boring? Au contraire, mon ami! It brought rave reviews from the chief culinary consultant and I thought it definitely ranked as the best London Broil I've ever made.
Provided by The Cafe Sucre Fari
Categories Meat
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- 1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
- 2. Remove steak from refrigerator 1 hour before grilling.
- 3. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
- 4. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. This is optional but it will keep meet from curling up on the grill. Brush both sides of steak with oil and sprinkle liberally with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120-130 degrees for rare to medium-rare, 16 to 20 minutes.
- 5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
- Notes:.If you prefer your meat well-done this probably isn't the recipe for you. London broil tends to become tough and dry when cooked past medium rare.
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!
GRILLED MARINATED LONDON BROIL
Steps:
- Make marinade:
- In a bowl whisk together marinade ingredients until combined well.
- Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
- Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
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