London Broil Pan-Broiled Recipe

No, "London Broil" does not hail from London, England. As far as anybody knows, this cut of beef was invented in the good 'ol U.S. of A.

But it's a lovely dish which is just as popular in Britain as it is in America. So, even though it is British in name only, I have chosen to include it among my recipes for Great British eats!

Ingredients:

2 lbs. London Broil steak
1/4 cup dry red wine, brandy or beef stock
2 tbs. butter
salt & pepper to taste

Preparation:

Heat a heavy cast-iron skillet over high heat. Use trimmed steak fat to grease the pan. Sear the steak for two minutes on both sides. Reduce the heat to medium and cook four minutes on each side. Remove steak to a warm platter and discard all but one tablespoon of the fat in the skillet. Add the wine and scrape the pan as the liquid boils. When the sauce has thickened, remove from heat and swirl in the butter. Season with salt and pepper. Slice the steak thinly across the grain and serve with the sauce. Serves four.

Notes:
This goes great with sautéed mushrooms and a mixed green salad. For dessert, you can't lose with apple pie served a la mode or with a chunk of Cheddar cheese.

King George III
1738 - 1820

(He's the one who lost the Revolutionary War - they say he was crazy!)



BACK