Recipe Sharing: London Broil With Steak-Sauce Gravy

I don’t know whether it was the big-ass hill I tackled on Sunday, or all of the spring cleaning I did over the weekend, but I’ve been out of commission for a couple of days with a CRAZY sore lower back. I’m finally feeling better today, so the plan is to resume exercising after work tonight.

In the meantime, though, I’m going to share another recipe, this one courtesy of Rachael Ray (30 Minute Meals). I don’t always love her show—her personality can be grating, and a lot of times the food she cooks is either too spicy or a hot mess. Plus, “30 minutes” usually means 30 minutes of hard labor in the kitchen. I’d rather cook something that I just have to pop in the oven. It might take longer than 30 minutes, but I don’t have to spend the whole time in the kitchen.

That being said, I have gotten some really tasty recipes from her. This is one of them.

On the show, Rachael serves this dinner with sides of smashed cauliflower and Swiss chard to make it Atkins-friendly. You couldn’t pay me to try Atkins (I love my carbs too much), so I usually just whip up some mashed potatoes and a veggie of some sort. The real star here is the gravy…YUM.

Ingredients

·         2-3 pound slab of London broil

·         Worcestershire sauce

·         Salt and pepper

·         1 small shallot, finely chopped 

·         2 tbsp. butter

·         2 tbsp. flour

·         2 cups beef broth

·         ¼ cup steak sauce 

Directions

Preheat broiler. Season both sides of London broil with Worcestershire sauce, salt and pepper. Broil meat for 6 minutes; turn meat over and broil six more minutes.  

(I usually keep the oven rack in the middle position for this because I find if it’s too close to the heat, it gets all crispy. I like my meat at least medium rare, especially when you’re dealing with a tough cut of meat like London broil.) 

Meanwhile, cook shallot in 2 tbsp. melted butter until tender but not brown. Whisk in flour; allow to cook for 1 minute. Whisk in beef broth and bring to a boil, stirring constantly. When gravy boils, turn the heat down and cook for one minute more. Whisk in ¼ cup steak sauce; heat through. 

Remove meat from oven; allow to rest 5 minutes. Slice meat very thinly on an angle across the grain. Top with steak-sauce gravy. (The gravy is also AWESOME on mashed potatoes.) 

Thanks, Rachael!