The Good Dinner

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The Good Dinner
There is a little back story behind this recipe. I always buy a few London Broils when my local grocery store has them on sale. Which is about once a month they have them at an insanely good price, but my children were getting tired of the way I was fixing them so we decided to surf the world wide web for a new recipe. After about 30 minutes of surfing we came across this recipe and all the kids agreed that it would be the one I would try. I have to tell you that all of my children cleaned their plates and asked for seconds!! This is very rare in my house. I was so excited. From that point on this particular recipe has been appropriately named “The Good DInner.” To visit the webpage where I found this recipe click on the image at the bottom of this post.

Here is the recipe:

1 1/2 lbs flank steaks (london broil beef, top round, thick)
1 tbsp worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsps butter (margarine)
shallot (finely chopped)
2 tbsps all-purpose flour
2 cups beef broth
1/4 cup steak sauce (favorite)
1 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.
2 Cook London broil on top rack for 6 minutes on each side, for rare to medium rare, longer for medium.
3 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.
4 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.
5 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.
6 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!
7 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.
8 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!

I normally serve with egg noodles and for the kids I cut the london broil up into little pieces and put over noodles, then I put gravy over the meat and noodles. This is a must try recipe trust me you will not be disappointed.

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