Delicious London Broil With Beefy Gravy

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“Talk about a great steak dinner using an inexpensive cut of meat that turns out unbelievably tender and succulent, This is so delicious yet quick and easy but still gorgeous enough to impress your pickiest guests, even the dreaded in-laws! lol London broil Notes: This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name "London broil" to the following cuts: flank steak, top round steak, or top blade steak. Each would work well in a London broil recipe. According to a London broil is actually the name of a finished dish, but this cut is sometimes given that name. A London broil cut is actually a top round steak, aka butterball steak, which are thick steaks cut from the top round. You could also use an equal size flank steak but I have never used that cut for this. I was amazed when I was channel surfing one day to find that Rachael Ray was preparing this recipe that I have been making for years! Well mine is a little different and dare I say more flavorful! hehehe I do hope you enjoy this as much as we do! This is great with some mushrooms added to the gravy - if you like mushrooms just toss them in with the shallots. Add a salad and some sort of starch and you have a meal sure to please your pickiest eaters.”

Ingredients Nutrition


  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!

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