Friday, April 21, 2006

London Broil au jus

London Broil au jus

  • 4 (6 to 8 oz.) boneless sirloin steaks, about 1-inch thick
  • 1 garlic clove, peeled and sliced in half lengthwise
  • salt & pepper
  • 1 tbls. extra virgin olive oil
  • 1-1/4 Tbls. unsalted butter, divided
  • 1 Tbls. sliced shallot
  • 1/2 c. lower sodium beef broth
  • 1-1/2 tsp. chopped fresh thyme
Position oven rack 6-8 inches from broiler. Heat broiler. Pat steaks dry with paper towel and rub well on both sides with cut sides of garlic clove. Discard garlic.

Season both sides with salt and pepper and place in large cast-iron or ovenproof skillet. Drizzle oil over steaks, turning so that both sides are covered with oil.

Broil for 5 minutes, turn and broil an addition 4 - 5 minutes for medium-rare. Remove from oven and transfer steaks to a cutting board, leaving juices in skillet.

Place skillet on stovetop over medium-low heat; add 1/4 Tbls of the butter and shallot and cook until transparent, about 2 minutes. Add broth, increase heat to high and cook until sauce is thickened, about 2 minutes. Whisk in remaining tablespoon of butter and thyme. Slice steaks, spoon sauce over the top and serve.

This was wonderful. I made it first with top sirloin, but actually liked it better with the london broil because the slices were nice & big! This was so good, even my very finicky mom ate it, asked for the recipe and made it when she went home!

Per Serving:
Cal. 420; fat 24g; protein 47g; carb. 1g