BY Elizabeth Scafuri
PUBLISHED 8/11/2019
I love to cook London Broil because it is so easy but looks and tastes like you are a master of steak. My perfectly imperfect recipe is fail safe and will make you think you are eating a $50 Steakhouse piece of meat! *This recipe will give you a medium rare temperature which is how I would recommend eating this type of steak. Adjust the cook times for rare or medium well.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4
INGREDIENTS
- 2-2.5lb London Broil (heavily seasoned with Salt and Pepper on all sides 1 hr prior to cooking)
- 1 1/2 TSP Worcestershire
- 1 TBSP + 1/2 TSP Soy Sauce
- 1 1/2 cups Beef Stock
- 1/2 cup Red Wine*
- 1 whole sprig Rosemary**
- 1 24oz bag Fingerling Potatoes (cut in half lengthwise)
- 2TBSP Avocado Oil***
*If you don’t have red wine just add another 1/2 cup of the stock.
** Fresh Rosemary makes a big difference but 1 TBSP dried Rosemary can be used instead.
***I always use Avocado Oil but any high heat oil you have is fine (Vegetable or Canola).
INSTRUCTIONS
- Drizzle both sides of the steak with 1/2 TSP each of the Worcestershire and Soy Sauces. Rub into the meat with your hands and let sit for about 15 minutes. (You can skip the resting process, but you will get a richer flavor if you don’t).
- Add the remaining Worcestershire and Soy Sauces, Beef Stock, Wine, and Rosemary to a small saucepan. Heat on High and bring to a boil.
- Once boiling, reduce heat and simmer for 5 minutes. Set aside. Remove Rosemary sprig before serving.
- Turn the broiler on to high setting and make sure the top oven rack is close enough to the flame or hot coil so that the steak will be no more than 5 inches away.
- Heat oil in a large skillet over high heat. Sear the Steak for exactly 1 minute per side.
- Cover a broiler pan with aluminum foil and broil the Steak for 5 minutes. Flip and broil again for 4 minutes.
- While the Steak is broiling, add 1/2 cup Beef stock to same skillet used to sear the Steak. Turn heat to medium high and add potatoes. Cover and cook for about 7 minutes.
- Remove the lid and continue to cook until all the liquid is absorbed. Then add 1 TBSP of oil to the pan and saute the potatoes for another 2 minutes to get crispy.
- Pull the Steak out and place on a cutting board for 5 minutes. DO NOT skip this step. The Steak will continue to cook and redistribute the juices. You won’t regret it.
- After the 5 minutes is up, make thin slices against the grain of the Steak.
- Plate the slices with the fingerling potatoes and finish with the Jus. ENJOY!!
Did you make this recipe? Please share any comments or suggestions below!
