London Broil with a Garlic Pan Sauce
A tender, flavorful london broil served with a simple garlic pan sauce that you will love.
Servings: 8
Ingredients
- 2 pound london broil
- 3 cloves of garlic, finely minced
- 1/4 cup of balsamic vinegar
- 1/4 cup of soy sauce
- 2 tablespoons of worcesterwhire sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of dijon mustard
- 1 teaspoon of dried Italian herbs
- 1/4 teaspoon of black pepper
- a neutral oil
Garlic Pan Sauce
- 2 tablespoons of butter
- 3 cloves of garlic, finely minced
- 1 1/4 cups of beef broth
- 2 tablespoons of fresh parsley, finely chopped
- 1 tablespoon of fresh lemon juice
Instructions
- Combine 3 cloves of finely minced garlic, 1/4 cup of balsamic vinegar, 1/4 cup of soy sauce, 2 tablespoons of Worcestershire sauce, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried Italian herbs and 1/4 teaspoon of freshly cracked black pepper in a small bowl and set aside
- Use the textured side of a meat tenderizer to lightly pound both sides of the London broil
- Place the London broil in a gallon zip lock bag and add the marinade.
- Seal the bag and chill for 8-12 hours flipping the bag at least twice
- Transfer the bag out of the refrigerator 30 minutes before you want to cook the London broil
- Add a few tablespoons of a neutral oil into a large skillet and place over medium to medium high heat
- Remove the London broil from the marinade and dry both sides with paper towels (discard the marinade)
- Once the skillet is very warm, carefully place the dried London broil into the skillet and cook undisturbed for 5-6 minutes or until the underside has developed a golden brown crust
- Flip the London broil and cook on the other side for another 5-6 minutes or until the internal temperature reaches 130 degrees
- Transfer the London broil onto a cutting board and cover with foil
- Note: if your skillet is super hot, allow it to cool for a few minutes before making the pan sauce
- Return the skillet to the stovetop, reduce the heat to medium and add a tablespoon of butter along with the minced garlic
- Cook while stirring occasionally until the garlic softens and has become fragrant
- Add 1 1/4 cups of beef broth and use a wooden spoon to work up any brown bits from the bottom of the skillet
- Simmer the sauce for a few minutes and then whisk in a tablespoon of butter and the parsley and lemon juice
- Transfer the skillet off of the heat
- Slice the London broil thinly against the grain and top with the garlic pan sauce