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London Broil with Creamy Blue Cheese Horseradish Sauce

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My computer is sick, so this is going to have to be a quick post before I take it in to the doctor. Figures that after the winter we had with all of the bugs going around, even my computer would catch a virus! It started behaving a little oddly on Sunday, and hasn’t gotten any better, even with a few attempts at cleaning it up to kill the virus. Whatever is wrong, it is way beyond my or my husband’s capabilities to care for it, so we need to take it to the professionals. Poor little computer. It’s no fun being sick!

But I thought I’d ask one more task of my poor computer before I take it in, and that is to tell you about the wonderful meal we had the other evening. I saw this idea on a post from Babble.com, by Angie McGowan of Eclectic Recipes and I instantly knew I needed to make it. But I also knew I needed to change it. For starters, the original recipe included flour and I wanted to avoid that. Secondly, I had a chunk of blue cheese in the fridge that needed using and would have felt wasteful if I’d gone out to by Gorgonzola when the two flavours are so close. Finally, the original recipe included no instructions on how to cook the meat. Knowing that london broil can be tough and stringy if not cooked well, I did my research before going ahead.

As it turns out, London Broil is not a cut of meat at all, but a method of preparation. But you can hardly blame me or anyone else who didn’t know this, since many grocery stores actually label certain cuts as london broil. They are often referring to top round roast or flank steak, but in the case of what I found at the grocery store, it was actually a shoulder steak. This can be a tough piece of meat indeed, so I proceeded to both tenderize and marinate it before I broiled. I also sliced it very thinly against the grain when I served it. I changed the sauce by foregoing flour and adding some white wine, and of course, I subbed in blue cheese in place of the Gorgonzola.

The Results: I am so glad I took the time to research what I was getting when it came to London Broil. Because the meat was lovely and tender and juicy, and I believe the preparation aided in that immensely. And the sauce was sharp and flavourful, a good contrast to the rich meat. My only issue was that the horseradish seemed kind of lost, and my husband agreed, but he did point out that the particular brand of horseradish we had was not very strong as it was. Next time I would add an extra tablespoon to the sauce to increase its presence.

Besides the advance preparation, which didn’t take much effort, this was an incredibly quick dish to get to the table. Broiling beef doesn’t take long at all, so it makes for a great weeknight meal, especially if you have tenderized the meat and put it in the marinade earlier in the day. It’s a great way to jazz up an inexpensive cut of beef.

London Broil with Creamy Blue Cheese Horseradish Sauce
– adapted from Babble.com

London Broil:
3 lbs shoulder steak for london broil
salt and pepper to taste
1/4 cup fresh lime juice
2 tbsp fish sauce

Sauce:
2 tbsp butter
2 cloves garlic, minced
1/3 cup white wine
1/2 cup whole milk
1/2 cup cream
1 to 2 tbsp grated horseradish
1 cup crumbled blue cheese
salt and pepper to taste

For the steak, tenderize by jabbing repeatedly with a fork on both sides. Season with salt and pepper. Combine lime juice and fish sauce in a shallow baking dish and add steak. Marinate for at least an hour, and up to 12 hours, flipping steak over once.

Preheat broiler, and broil steak 4 inches from heat source for 3 to 4 minutes per side, or until nicely browned. Move to a lower rack and continue to cook for another 2 minutes. Steak should be medium rare, or 130-140F on an instant-read thermometer.

Let rest 5 minutes before slicing thinly across the grain for serving.

For the sauce, melt butter in a medium skillet over medium-high heat. Add garlic and stir until fragrant, 30 seconds. Add wine and cook until reduced to a few tablespoons.

Add milk and cream and bring to simmer. Continue to cook until reduced by half. Stir in horseradish and cheese and whisk until cheese is mostly melted. Season with salt and pepper and spoon over sliced meat.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. This would be my husband's perfect meal! That sauce sounds fabulous and full of flavor and the meat is cooked perfect :o)

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  3. I love how you made this..mouthwatering photos as always and the recipe is fantastic..saving this!!!

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  4. I so agree, this is a cut of meat you need to give a bit of tlc to make tender! and your pics show a mouth-watering dish!! Not to mention the gorgonzola will win me over every time!

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  5. Love this – gorgeous photos and a delicious recipe!

    I really like any type of blue cheese with red meat. So indulgent but so worth it.

    Thanks for sharing!!

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  6. Lovely! I will have to add my husband to Susi's as he loves blue cheese and that would be perfect for him.

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  7. Stunning photos! My husband's fav combo is red meat with blue cheese. He would positively love if I made this for him!

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  8. Looks delicious! I wouldn't have known the difference either until you explained it. Good luck w/your computer sickness… stinky computers shouldn't get sick on us!

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  9. I'm not usually a big steak eater, but boy does this look good! Especially that sauce!!

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  10. Thanks for doing the leg work on how to prepare it. I've made it several times and it never really turned out that great because I did not learn how to cook it. I'm going to give it another shot because I really do love having this for dinner.

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  11. That is one gorgeous hunk of meat. I love the sauce treatment, too. Here's hoping your computer is back to full health soon!

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  12. I would be happy to eat that sauce by the spoonful. That being said, your London broil looks fantastic – perfectly pink.

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  15. That meat looks just about perfect! I would probably eat it with my hands, it looks buttery! That's if I didn't drown it in that sauce. It might get messy that way. Lovely!

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  19. Hi Carolyn! Wow the meat is done PERFECTLY! I like how you added the fish sauce. I love that taste and I never thought of using it for the meat! Such a great idea. Thanks for posting and I hope your computer will be fixed soon so you can post new recipe! 😉

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  22. My mother often prepared a London Broil when I was growing up. Whatever she did to it, it was always very tender and flavorful. I love your blue cheese horseradish sauce. Looking forward to trying it. Thanks.

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  23. This looks amazing! Its 8am and I am drooling at work. I am a big fan of blue cheese and horseradish. I have never thought of combining the too. I love it! Thanks for sharing!

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  24. Could I slather this sauce all over some veggies? or rice? or potatoes? or pasta?!?!?!? 😀 It looks delish!

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  26. sorry about your comp, but your adaptation of the recipe is amazing, the meat shoulder steak looks perfeclty tender and great save on the sauce, no waste!

    sweetlife

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  31. Bummer about your computer! That's always a drag.
    Your london broil looks so perfectly cooked…I can imagine how tender and delicious it was, especially with that sauce to accompany it!

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  32. Hopefully your computer will be feeling better soon. Make sure you backup all your data. Don't learn the hard way like I did. Your London broil turned out fantastic. Your tips will definitely come in handy. This is one I really want to try. Thanks for sharing, love the blue cheese sauce too.

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  33. Love a quick and tasty london broil. Ill have to make myself some of that blue cheese horseradish sauce on the side!

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  34. I didn't know what London Broil was too until I read your post, partly because of ignorance and partly because we don't eat much red meat around here. So thank you for educating us! So sorry to hear about your computer, hope it gets well soon (haha, only the technologically attached will say this!)

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  35. Looks perfectly prepared, and love the idea of this sauce 🙂
    Hope your computer gets better soon.

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  40. Thanks for the education on London Broil–I don't know my meats very well. But no matter what you call this, it looks perfectly prepared. And the sauce? I think I might end up eating it all by itself–meat optional! 🙂

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  41. We love blue cheese on steak but never thought to mix it with horseradish, another one of our favorites. I'll have to give this sauce a shot! 🙂

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  42. London broil is one of my favorite modes of preparation. The less it's cooked, the happier I am.

    Being a fan of horseradish and blue cheese, I think your sauce is a gem and I'm saving it to use now that it's grilling season! Many thanks.

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  43. I always make my London Broil the same way, with the same marinade. I'll have to break out of my box and attempt this recipe.

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  44. Scrumptious! Wonderful idea and recipe! It was all fast and easy. Please note I did not put wine in Blue Cheese sauce. It was so delicious without the wine it is hard for me to imagine how it could be better. Thank you too for information about London broil. I have been cooking for almost 50 years and did not know that.

    Reply

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