Best 2 London Broil With Steak Sauce Gravy Rachael Ray Recipes

Indulge in the delectable flavors of London broil, a classic dish elevated with three tantalizing variations in this culinary journey. Experience the richness of a traditional London broil with a velvety steak sauce gravy, the zesty kick of a tangy lemon-herb sauce, or the bold smokiness of a robust coffee-balsamic marinade. Each recipe promises a unique symphony of flavors that will delight your palate. Whether you prefer the classic comfort of steak sauce gravy, the vibrant freshness of lemon and herbs, or the unexpected depth of coffee and balsamic, these recipes guarantee a London broil experience like no other. Prepare to embark on a culinary adventure that will redefine your perception of this timeless dish.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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!

Tips:

Choose a flank steak or skirt steak that is at least 1 inch thick for the best results.
To save time, you can use a store-bought steak sauce or gravy. However, if you have the time, making your own sauce or gravy from scratch will give your London broil a more flavorful and personal touch.
If you are using a grill pan, be sure to preheat it over medium-high heat before cooking the steak. This will help to sear the steak and give it a nice crust.
Cook the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Be careful not to overcook the steak, as this will make it tough and chewy.
Let the steak rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

London broil is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and flavorful sauce or gravy, London broil is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give London broil a try!