London Broil with Brown Gravy
London Broil is also know as Top Round Steak. It should be about 2-inches thick. Top Round is a lean cut, but also not a flavorful cut. Marinating overnight will give the meat flavor and the gravy adds a bonus for the dish.
- Meat Tenderizer Tool with Steel Blades
For the Meat:
- ¼ cup Balsamic Vinegar
- 2 tablespoons Olive Oil
- 4 cloves Garlic smashed
- ½ teaspoon Dried Rosemary
- 2 pounds Top Round Steak London Broil thick cut about 2-inches
- ½ tablespoon Black Pepper
- ½ tablespoon Kosher Salt
- 1 bunch Green Onions
Marinate the Meat:
- Whisk together the vinegar, oil, garlic, and rosemary in a small bowl. Pour marinade in large zip top plastic storage bag.Poke both sides of meat with a steel bladed meat tenderizer. Transfer meat to plastic bag with marinade. Squeeze out air and seal back. Refrigerate overnight.
Make the Gravy:
- Melt the buttery spread in a saucepan over medium heat. Add the onions. Cook and stir until soft, about 3-5 minutes. Stir in flour. Cook and stir until golden brown, about 5 minutes. Add garlic and cook for 30 seconds. Slowly whisk in the beef broth, tomato paste, Dijon mustard, and Worcestershire sauce. Bring to a simmer. Reduce heat and simmer for 25-30 minutes, stirring as needed.
Broil the Meat:
- Turn oven to "Broil". Remove the London Broil from marinade and pat dry with paper towels. Brush both side of meat with canola oil. Make a bed of green onions in an oven safe pan and place meat on top.Broil about 6-inches from flame for about 7-8 minutes per side for medium rare (130°F).Transfer to a plate and tent loosely with foil. Let rest 10 minutes before slicing against the grain.
Plate and Serve:
- Serve the meat and gravy with smashed potatoes and green beans.
Food Groups ***Meat = 2.5 servings, Fat = 1 serving
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