Best London Broil Sauce Recipes

LONDON BROIL WITH CREAMY HORSERADISH SAUCE

Steps:

• Make the sauce: Whisk all the ingredients for the horseradish sauce together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.
• For the London Broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
• Remove the meat from the refrigerator and bring it to room temperature before cooking.
• Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6-inches below the heat source.)
• Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes.
• Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

LONDON BROIL WITH STEAK SAUCE GRAVY, SMASHED CAULIFLOWER WITH CHEESE, HAM AND RED CHARD

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.

LONDON BROIL WITH STEAK SAUCE GRAVY - RACHAEL RAY

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!

LONDON BROIL SAUCE

Steps:

• In a medium bowl, mix together the beef gravy, Italian-style salad dressing, ketchup and dry onion soup mix. Pour over London Broil before roasting.

LONDON BROIL WITH CHERRY-BALSAMIC SAUCE

Steps:

• Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
• Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
• While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
• Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
• Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.

LONDON BROIL WITH MUSHROOM SAUCE

Steps:

• Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a plasticbag and secure.
• Place in the refrigerator for about an hour to marinate.
• Remove beef from marinade and place in a large skillet and cook over medium heat until cooked to your liking.
• Place steak aside.
• In the same skillet, place reserved marinade, beef broth and tomatoes and cook over low heat for 15- 20 minutes.
• Slice London broil and pour sauce over meat.

LONDON BROIL WITH MUSHROOM-TOMATO SAUCE

Steps:

• Prepare sauce before grilling steak:.
• Melt butter or margarine in saucepan.
• Cook onion and tomato in butter until tender.
• Add soup, wine and Dijon mustard.
• Heat, stirring occasionally.
• Keep warm to serve over sliced meat.
• Place steak on grill 3 to 4 inches from hot coals.
• Grill 5 minutes on each side for medium rare.
• Thinly slice meat diagonally across the grain.
• Serve with sauce.

GRILLED CREOLE-SPICED LONDON BROIL WITH HORSERADISH BBQ SAUCE

Steps:

• Needle the London broil with a fork, stabbing it all over. Make a wet rub by mixing the oil, Worcestershire, soy sauce, and Creole Seasoning together. Give the steak a good rubdown. For best results, do this step in the morning for cooking at night, but you can get by with just 4 hours of marinating if you have to.
• Make up a batch of sauce. Heat the oil in a saucepan. Fry up the peppers and onions til soft, seasoning them with a pinch of salt and pepper. Throw in the garlic and cook another minute to soften it up a bit. Blend in the remaining 1 teaspoon pepper, the Mutha Sauce, Worcestershire, horseradish, cumin, and molasses. Warm the sauce up just before serving.
• Build a medium coal bed in the grill, or set the gas dial to medium. Dry off the steak and throw it on the grill. Turn it over every once in a while til it's a beautiful medium-rare (130° to 135°-see page 34), 20 to 25 minutes.
• Slice the steak thin across the grain, saving all those tasty beef juices to stir into the warmed-up sauce. Spoon the sauce over the sliced meat and it's ready to serve.

LONDON BROIL WITH BALSAMIC - HONEY SAUCE

Steps:

• In a large glass cooking pan mix the 2 tablespoons balsamic vinegar, 2 tablespoons honey and olive oil. With a fork poke the London broil and add it the glass pan. Turn to insure the meat is well covered with the mixture. Cover and place in the refrigerator for a couple of hours, occasionally turning the meat. In a small heavy bottom sauce pan add 1 cup balsamic vinegar, 3 tablespoons honey, cranberries and tart cherries. Cook over moderate high heat until reduced by half. When the right consistency is reached, not too thick nor too thin, turn off the heat and add the butter. Mix well. Preheated oven at 375º. In a broiling pan (the one with a top part that has slits and sits over a shallow bottom pan) place the London broil. Cook in the oven for 20 minutes. Turn the oven to broil and broil on both sides for about 5 minutes in each side. Remove from oven, cover and set aside for a couple of minutes. Re-warm the balsamic-vinegar sauce. Slice the meat and serve with the sauce over it.

LONDON BROIL WITH RASPBERRY-BALSAMIC SAUCE

Steps:

• 1. In a small bowl, combine 1/4 cup of the wine, 1/2 cup of the vinegar, half the minced garlic, half the minced shallots and 2 tablespoons of the oil. Pour into a large resealable plastic bag. Add steak, seal bag, and turn to coat. Refrigerate at least 8 hours, turning occasionally.
• 2. Heat a large grill pan over medium-high heat. Remove steak from marinade, discard marinade. Pat steak dry with paper towels. Brush steak with 1 tbsp oil, and season with salt and pepper to taste. Place steak in grill pan. Cook 8 minutes per side. Reduce heat to medium-low; cook 4-5 minutes more or until an instant-read thermometer registers 125°F. Transfer to a cutting board and let stand 10 minutes.
• 3. Meanwhile, for the sauce, in a small saucepan heat remaining 1 tbsp oil over medium-high heat. Add remaining minced shallots; sauté until soft. Add remaining garlic, cook 1 minute. Reduce heat to medium; add remaining 1/4 cup wine, remaining 1/2 cup vinegar, and raspberry preserves. Cook, stirring, 5 minutes or just until thickened. Season with salt and pepper to taste.
• 4. Thinly slice steak across the grain. Place slices on a warmed serving platter, drizzle with sauce, and serve.

LONDON BROIL WITH MUSHROOM SAUCE

Steps:

• 1. For the London Broil: Preheat your broiler. Combine the first 6 ingredients; stir well.
• 2. Place the steak on a rack in a broiler pan; brush with half of the oil mixture. Broil 6 inches from heat for 5 minutes.
• 3. Turn the meat; brush with the remaining oil mixture. Broil an additional 4 to 6 minutes or to your desired degree of doneness. To serve, slice the steak diagonally across the grain into thin slices. Serve with warm Mushroom Sauce.
• 4. For the Mushroom Sauce: Saute mushrooms in 1 tablespoon butter in a skillet over medium heat until tender. Set aside.
• 5. Saute the shallot and the next ingredients in 3 tablespoons butter in a saucepan over medium heat for 3 minutes. Add flour; stirring until blended. Cook stirring constantly, for 3 minutes. Gradually add the broth; cook, stirring constantly, until the mixture is thickened and bubbly. Pour through a wire-mesh strainer into a bowl, discarding the solids. Return the liquid to saucepan.
• 6. Stir in the reserved mushrooms, wine, parsley, salt, and pepper; cook over medium heat until thoroughly heated.

COCONUT PEANUT SAUCE SLICED STEAK (LONDON BROIL)

Steps:

• Pre-heat grill on high. Rub olive oil over steak and season with kosher salt generously and pepper. Set aside. When grill is ready, grill each side for 5 minutes. With london broil you do not want to cook it over 5 minutes on each side because the steak will toughen. If you prefer a medium or well done steak, I suggest using flank. Remove steak from grill and allow to rest on a plate covered with foil.
• To make coconut peanut sauce, add coconut milk, brown sugar, curry powder, lime juice, and peanut butter to the sauce pan. Cook on medium heat, continuously stirring until all of the ingredients have completely come together. Turn off heat.
• Cut steak into thin slices across the grain and arrange beef on a large platter. Pour coconut peanut sauce on top of the slices and garnish with optional toasted coconut and green onions. Serve over steamed rice. Enjoy!

STEAK SAUCE LONDON BROIL

Steps:

• Combine 1/2 cup of the steak sauce and the London Broil in a large resealable plastic bag; seal and marinate in refrigerator for at least 1 hour and up to 8 hours.
• Stir together the remaining steak sauce and the mustard in a small bowl; set aside.
• Preheat grill to high; remove steak from bag, discarding marinade.
• coat rack of grill with cooking spray and cook steak, turning once, to desired degree of doneness, 8 minutes for medium-rare.
• Serve thinly sliced steak with the mustard steak sauce.

LONDON BROIL SAUCE

Steps:

• mix all ingredients well