Prep 5 mins
Cook 15 mins
Courtesy of Rachael Ray
- 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)
- 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!
Love the beefy, savory gravy! It is dairy free and quite light as well, not laden with butter or cream etc... not that I mind really, though.
I made this last night. I wasn't sure what to do with the olive oil so I combined it with the Worcestershire sauce. I think that helped to brown the meat a little more under the broiler. The sauce was excellent. I added mushrooms and lots of pepper. I would serve this to company in a heartbeat. I would just make the sauce a little ahead of time so you don't have to putz with that while entertaining guests.
When I first tasted the gravy I felt it was a bit bland. I jazzed it up with about 1/2 tsp. garlic powder and a little salt. I also added a couple of Tbsps. of cream for added richness. I cooked the steaks in a large skillet, then set them aside and prepared the gravy in the same skillet with the bits from the meat. One of the ingredients in this recipe is 2 Tbsps. of olive oil but the description calls for 2 Tbsps. of butter. I checked the Food Network version of the recipe to be sure which was right and there was another recipe prepared with this. The butter is what you'll need for the gravy here and the olive oil won't be necessary. It really was quite a good recipe overall, and the steak sauce was just the right amount, not overpowering to the gravy. Thanks for posting.