Sunday, June 26, 2011

London Broil with Ravigote Sauce



From the kitchen of One Perfect Bite...As far as I'm concerned, there should always be room in a recipe collection for one more way to cook a London broil. If you try this one, I think you'll understand why I'm so enthusiastic about it. I found the recipe in The Gourmet Cookbook and it really makes a fine steak. Nowadays, we all know that London broil is a method of cooking, rather than a cut of meat. The true origins of the steak are not known, but we do know that it was originally made with a flank steak that was quickly pan fried and cut across the grain for serving. Flank steak was chosen for the preparation because it was so cheap. Times change, and, because flank steak has become expensive, the name is now applied to any lean cut of beef that needs to be marinated or tenderized before it is grilled. To work as London broil, the cut should have a single muscle like that found in a steak coming from the top round or shoulder. These cuts of beef can be grilled, broiled or pan fried as long as they are not overcooked. The thickness of the steak will determine cooking time. The steaks used by home cooks to make London broil are rarely over 1-1/2 inches in thickness, so it is not difficult to correctly time their cooking. The sauce that is served with this steak adds a wonderful brightness to the dish. It is French in origin and based on a veloute sauce that is cut with white wine vinegar and mustard. It is a perfect accompaniment to London broil and it is much easier to make than a Bearnaise sauce. The steak and the sauce make a wonderful summer meal. I hope you'll try this recipe. It will not disappoint.

London Broil with Ravigote Sauce...from the kitchen of One Perfect Bite adapted from The Gourmet Cookbook

Ingredients:
Marinade
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon salt
1 (1-1/2 pound) London Broil, about 1-1/2-inch thick from sirloin or shoulder
Ravigote Sauce
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
1/3 cup olive oil
1/3 cup finely chopped onion, soaked in water for 3 minutes, drained, and squeezed dry
1 tablespoon minced shallots
1 tablespoon finely chopped chives or scallions
2 tablespoons capers, drained and chopped
2 tablespoons minced fresh parsley
1/4 teaspoon dried tarragon, crumbled
Salt and freshly ground black pepper

Directions:

1) To prepare steak marinade: Combine garlic, soy sauce, vinegar oil, red pepper flakes, sugar and salt in a blender jar. Blend marinade well. Place London Broil in a large resealable plastic bag. Pour marinade over all. Seal bag and marinate at room temperature for 1 hour, turning occasionally. Alternatively, cover and chill overnight.
2) To make sauce: Whisk together mustard and vinegar together in a small bowl. Add oil in slow stream whisking until mixture is emulsified. Stir in onion, shallot, chives, capers, parsley, tarragon, and salt and pepper to taste. Combine ingredients well. (May be made one day in advance and served chilled or slightly warmed.)
3) To grill London Broil: Preheat gas grill on high for 10 minutes. Lightly oil grill rack. Lift steak from marinade. Sear steak, covered, turning once until grill marks appear on both sides, about 2 minutes total. Reduce heat to moderate and grill steak, covered, turning occasionally until meat thermometer registers 120 degrees F, about 8 to 10 minutes. The steak can also be cooked in a well-seasoned grill pan set over moderately high heat, for about 7 minutes per side. Transfer to a plate, tent with foil and let sit for 10 minutes before serving. Thinly slice steak with knife held at a 45 degree angle and serve with sauce. Yield: 4 to 6 servings.








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You might also enjoy these recipes:
London Broil with Mushrooms - Delightful Repast
Mom's Pan-Fried London Broil Steak - Simply Recipes
Garlic and Herb Grilled London Broil - Real Mom Kitchen
London Broil with Garlic and Parsley Sauce - One Perfect Bite
Recipe Favorites: Marinated Flank Steak (London Broil) - Kalyn's Kitchen

52 comments:

Lynne (lynnesgiftsfromtheheart) said...

Yummy, going on the must do list. Thanks for sharing the recipe.
hugs ~lynne~

Food, Fun and Life in the Charente said...

That looks just perfect, I wish we could get steak that was good enough to cook like that. After South African steak, I find steak in the UK generally tough and tasteless and very expensive. I have not tried steak in France as I am usually on my own but I will certainly bookmark this recipe. Thanks, Take care Diane.

Maris(In Good Taste) said...

Cooked to perfection!

Karen said...

Mary, this looks absolutely fabulous! Perfectly cooked and paired with the perfect sauce. Tow thumbs up for this elegant dish! Hope you're having a wonderful weekend. :-)

daphne said...

I have never heard of london broil before now! and now I have! Thank you for sharing.

Pegasuslegend said...

Fantastic caputre of this awesome roast.. we love londo broil to that sauce looks fantastic

From the Kitchen said...

This looks perfectly delicious! We like it fresh from the grill with enough leftover for a salad or sandwich later in the week.

Thanks for the information on snakeroot. I've added it in with today's post. We may have prevented milk sickness from striking our followers!

Best,
Bonnie

Linda Starr said...

I've never had ravigote sauce, sounds delicious, will have to try it, an interesting combination of ingredients. I remember making bernaise sauce for beef years ago and it complemented so well; I am sure this sauce does as well, looks delicious.

StephenC said...

You teach me something nearly every day. Thanks, Mary.

Clint said...

This is not only a work of art---it's a masterpiece.

Danielle said...

I was going to write this same exact post! This is my husbands favorite dish and I make the Ravigote sauce often - we put it on everything!

Parsley Sage said...

Loving that sauce, it looks so good!

penny aka jeroxie said...

What cut of meat is broil?

girlichef said...

Growing up, the ONLY type of steak that we ever had (seriously) was London Broil. I love this version, it sounds delicious. Different, yet the same...brings back great memories for me, thank you :D

Kim said...

I wasn't aware of that London broil way to cook a steak... It's probably because I'm a french speaker, lots of english and americain traditions are unknown by us, frenchies from Quebec... Anyway, I like this steak and the sauce looks very yummy!

Katherine Aucoin said...

After reading your post and the ingredients, I am enthusiastic about trying this!

Carol @ There's Always Thyme to Cook said...

I've never heard of Ravigote sauce but it looks delicious with that perfectly done London Broil!

laurie said...

this is a wow for sure, very yummy!

Kalyn said...

I'm loving the sound of this sauce!

The Slow Roasted Italian said...

Shallots and scallions and tarragon, oh my! Its even fun to say Ravigote, ravigote. hehe

It looks so good.

Sinful Sundays said...

Yum! That sauce sounds like it would taste great on anything. Love the pictures!

Cheryl said...

Wow I always learn something from you Mary! I thought London Broil was a cut of meat!

Junia said...

oh my, my dad would love this steak recipe. i just bought tarragon the other day too!! thanks soo much for this post!

Angie's Recipes said...

The steak is perfectly prepared! I love the sauce....so tempting!

Jenn said...

Oh, Mary, I am loving this ravigote sauce!! I can't wait to try this! Thanks for sharing :)

Chiara said...

That looks perfect Mary !Thanks for sharing, take care...

Y said...

Mmmm, who can say no to a perfect looking steak like that?

Cooking Creation said...

Mmm! The steak is cooked perfectly and the sauce sounds amazing!

David said...

Mary, The London Broil looks terrific! For some reason, we just never think of it at home... Time to get with it. Thanks for the inspiration! Take Care, Big Daddy Dave

Ginny said...

I never knew London Broil could be fried, I always thought it was broiled. Because then wouldn't it be called London Fry?

Elisabeth said...

This is one perfect London Broil...which I have not made in years. The Ravigote sauce sauce is new to me, and sound and looks so gourmet and delicious!
Thanks for sharing:DDD

bellini said...

I also barbecued steak today. It was a good day Mary!

A Bitchin' Kitchen said...

Wow, this looks really delicious! I love London broil, especially leftover on a sandwich!

- Maggie

Jen_from_NJ said...

I have never heard of ravigote sauce - sounds wonderful. My family will love this idea! London Broil makes such a nice summer meal.

Anna said...

This sounds impossibly delicious. Wish I could eat it - especially being at a music festival (camp!) EE! best :D

T.W. Barritt at Culinary Types said...

That London Broil looks perfectly cooked - I wish my attempts would look that delicious.

Allison said...

I wish I could cook steak to such perfection.

Lenia said...

Great dish,amazing picture!Have a lovely day,dear Mary!

Au and Target said...

Yum! This looks amazing. And now I'm hungry LOL!

Jay said...

absolutely perfect n delicious..:P
Tasty Appetite

thecompletecookbook said...

what a beautiful peace of meat and the sauce sounds fabulous.
:-) Mandy

Big Dude said...

The sauce and the marinade both sound very good.

The Café Sucré Farine said...

Mary,
This looks wonderful and such an interesting sauce - never heard of this before but sounds like a winner!

Debbie said...

This sound like a wonderful marinade for London Broil. I will have to try it since the last few London Broils I've made have been very tough.Love your sauce too!

Suman Singh said...

Looks great and the picture is so tempting..
I have shared few awards with you..please collect the same from my blog post..thanks!

A Year on the Grill said...

I always learn new things here. just looked up "RAVIGOTE". Been making it for years, now I get a new name.

lately I have been all about thick cuts of meat. marinades are a must and I can not cook without a temperature probe. The cuts are too expensive to overcook.

As always, top notch post

Susan Lindquist said...

I certainly WILL try this recipe. I have always been intimidated by any 'London broil' as it can be tough if poorly treated. Thanks for the tutorial on preparing this dish, Mary! I feel confident that I can get it right after reading your post!

Rambling Tart said...

Oh my goodness - this looks so tender and flavorful! My brother makes a fabulous London Broil, but I've ever never tried it. :-)

Faith said...

Your London broil looks perfectly cooked and so flavorful! I love the sound of that sauce with it!

That Girl said...

London Broil was one of the first things I ever made!

tandysinclair.com said...

today I learned something new! Thank you Mary :)

Kara said...

I haven’t made London Broil in a while and I made this recipe last night. It was terrific!! I am definitely saving this recipe. The only thing I did differently is I used grass fed beef. You should try it the next time you make this recipe. I am sure you will absolutely love the flavor. In case you are unaware grass fed beef is lower in calories and fat, higher in omega 3 fatty acids and beta-carotene, and has 4 times more vitamin e than traditional grain fed beef. If you want to find out more, check out the La Cense Beef website. They have a wealth of information and you can even order online and have it delivered to you if you choose to do so.

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