Date Night Doins BBQ For Two
Backyard Grilling, Barbeque Recipes, HowTo's, Ideas for Outdoor Cooking, BBQ, Grilling and Smoking
with Pellets, Gas, Charcoal and Wood using
Royall, Traeger, Char-Broil, CharmGlow, Brinkman,
and Weber Grills
London Broil with Savory Steak Sauce Gravy
This week we did a London Broil with Savory Steak Sauce Gravy. Steak Sauce Gravy 
Followed up with Cheesy Scalloped Potatoes and roasted Garlic.
Ingredients: London broil
1 London broil
Worcestershire sauce
Dry crushed garlic
Crushed black pepper
Salt to taste Olive oil
Directions: London broil Drizzle a little olive oil over the meat and coat with
salt, pepper and garlic. Rub it into the meat with your fingers.
Then, place it in a zip lock bag with a little Worcestershire sauce.
Put into the refrigerator overnight, rolling it over from time to time to coat.
Bring it out of the fridge placing it on a platter at least an hour before
cooking. (Meat cooks more evenly if it is at room temperature)
Tonight we will be cooking HOT and FAST. Place your meat directly on the
grill. I use a timer for this part and this being a big piece of meat I am
giving it 9 minutes per side. Don’t touch the meat until the 9 minutes are
up, at this point it should not stick to the grill and come up easily.
Turn it over for another 9…
I think London broil in one of the hardest meats to cook. It has taken me
years to learn how, so use your timer. If you don’t get it just right it is
REALLY TOUGH. This meat is meant to be served rare to medium rare with
the meat cut thinand on the bias. If you like your meat well done, don’t
do a London broil.
Slice the meat very thin on an angle against the grain (the lines in the
meat). The thinner you slice the meat determines how tender it is to cut
and chew, so the thinner the better!
Ingredients: Steak Sauce Gravy
2 Tbsp. butter
½ medium sweet onion, minced
2 Tbsp. minced garlic
2 cups beef broth
¼ cup steak sauce
1 Tbsp. crushed peppercorns
Salt to taste 
Directions: Steak Sauce Gravy
Place a small skillet over medium heat.
Melt butter, add finely minced onion and garlic, cook for 2 minutes,
add peppercorns.
Whisk in flour and cook until it starts to brown, about 1 minute.
Add 2 cups beef broth to the pan and bring to a bubble.
Simmer the broth for 2 minutes, then, add steak sauce and salt, to taste.
Preparing Grill: High Direct Heat
Preheat your grill to medium heat (400-450). Add your wet hickory chips
to the fire and oil the grill. A cooking spray is easiest for this.
(Note: you can add your hickory directly to the grill or you can use foil
smoke packets. (Two handfuls wet chips and one dry, fold foil into a
packet, poke holes in it with a fork and you’re good to go.)
Note: I use a spray bottle when cooking on the grill filled with a
Worcestershire sauce and liquid smoke mix that keeps things moist and
adds tons of flavors.
(Mix is 3 parts Worcestershire with 1 part liquid smoke)
Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to your taste.
Take it and run with it….
Enjoy,
Ken & Patti
