Best 7 Grilled London Broil With Gravy Recipes

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**Grilled London Broil with Gravy: A Savory and Succulent Beef Treat**

Indulge in the delectable flavors of Grilled London Broil with Gravy, a classic dish that tantalizes taste buds with its tender beef, rich gravy, and aromatic herbs. This recipe guide offers a step-by-step approach to creating this timeless dish, along with variations and additional recipes to elevate your culinary experience. Discover the secret to achieving a perfectly grilled London broil, infused with smoky char and juicy tenderness. Learn how to craft a luscious gravy that complements the beef's robust flavors, adding a touch of umami and depth to each succulent bite. Explore tantalizing variations, such as a tangy Chimichurri sauce or a creamy Horseradish sauce, to add an extra layer of taste and excitement. Delve into the art of preparing London broil in different cooking methods, including a mouthwatering Slow Cooker London Broil and a quick and easy Air Fryer London Broil, ensuring a versatile and flavorful dish that suits your cooking preferences.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MARINATED LONDON BROIL



Grilled Marinated London Broil image

A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.

Categories     Beef     Garlic     Broil     Marinate     Quick & Easy     Low Cal     Spring     Grill     Chill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 13

For marinade
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil
a 2-to-2 1/2 pound 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.

DELICIOUS LONDON BROIL WITH BEEFY GRAVY



Delicious London Broil With Beefy Gravy image

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

1 1/2 lbs flank steaks or 1 1/2 lbs top round 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, not margarine please
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups beef broth
1/4 cup steak sauce, your favorite

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!

GRILLED MARINATED LONDON BROIL



Grilled Marinated London Broil image

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

5 large garlic cloves
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1 1/2 pounds top-round London broil

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.

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.

MARINATED GRILLED LONDON BROIL



Marinated Grilled London Broil image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

2 medium shallots, minced
1 tablespoon dried thyme leaves
3 tablespoons (packed) dark brown sugar
1/4 cup soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1/3 cup vegetable oil
1 1/2 pounds London broil (top round)
1/4 cup water
2 tablespoons butter

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.

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

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!

Tips:

  • To tenderize the London broil, use a meat mallet or a fork to poke holes all over the surface of the steak before marinating or cooking.
  • Marinating the London broil for at least 30 minutes, or up to overnight, will help to infuse it with flavor and make it more tender.
  • When grilling the London broil, cook it over medium-high heat for 5-7 minutes per side for medium-rare, or 7-9 minutes per side for medium.
  • Let the London broil rest for 10 minutes before slicing to allow the juices to redistribute.
  • Serve the London broil with gravy made from the pan drippings, and accompany it with mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Grilled London broil with gravy is a classic dish that is easy to make and always a crowd-pleaser. This recipe provides step-by-step instructions for marinating, grilling, and slicing the London broil, as well as making a delicious gravy from the pan drippings. With its tender texture, flavorful marinade, and rich gravy, this dish is sure to become a favorite in your household.

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