London Broil with Creamed Pepper Sauce–Printable Version

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London Broil with Creamed Pepper Sauce

Ingredients:

(For steaks)

-2 thick London Broil beef steaks (about 1/2 to 3/4 lb. each)

-Salt/pepper to taste

-1/2 teaspoon garlic powder

-1 tablespoon oil (any variety)

(for Cream Sauce)

-2 tablespoons butter/margarine

-3 scallions (green onions), diced

-1 red pepper, diced

-3 to 4 tablespoons steak sauce, any variety

-1 (16-ounce) jar generic alfredo sauce

Directions:

Begin by turning oven to BROIL setting. Place a saucepan over MEDIUM burner heat. In bottom of pan, melt 2 tablespoons butter or margarine (cheap kind is fine). While butter melts and oven heats, dice a small red pepper and 3 green scallions. Add to pot and stir occasionally with wooden spoon until tenderized.

Meanwhile, use a sharp knife to score three or four deep cuts on either side of 2 thick London Broil beef steaks. Place steaks over a wire rack in a large, broil-safe pan. Sprinkle each side of steaks with salt, pepper and garlic powder. Brush or spoon a small amount of oil (any kind) over each side of steaks, being sure to focus on allowing some of the oil to enter the scored crevices.

Place the steaks in the oven as soon as oven has reached appropriate broiling heat. By this time, the peppers and onions should have cooked down a little bit on the stovetop. Add 3 or 4 tablespoons steak sauce to the pepper mixture and stir well.

Next, pour a 16-ounce jar of generic white alfredo sauce into the pot and stir until all ingredients are well-blended and sauce has turned a light orange color. Reduce heat to LOW and continue to stir occasionally to prevent skin from forming over the top of the sauce.

Allow steaks to broil approximately 10 minutes per side, or until a solid medium or medium-well beef temperature is achieved. (This might a little more done than London Broil is often served, but if you’re serving this over pasta or vegetables, you really want to avoid any standing blood that will drip into the other meal components.)

Remove finished steaks from broiler and cut into slices (about 1/2″ thick) with a large knife on an angle, beginning at one corner of the square steaks.

Arrange the thin beef slices on a plate (or over cooked mostaccioli noodles) and drizzle the cream sauce liberally over the beef. Serve immediately.