London Broil with Brussels Sprouts in Pecan Butter Sauce Recipe

Ingredients for London Broil

• 6 to 8 ounces flank steak
• Coarse black pepper and kosher salt (to taste)
• 2 ounces olive oil or canola oil
• 1 ounce fresh-squeezed lemon juice
• 1-2 cloves garlic, minced
• 2 thyme sprigs, coarsely chopped

Preparation Steps

1. Trim the Steak: Remove all silver skin and excess fat from the flank steak.
2. Season: Generously season the steak with coarse black pepper and kosher salt.
3. Marinate: Combine olive oil, lemon juice, minced garlic, and chopped thyme. Marinate the steak in this mixture and refrigerate while preparing the Brussels sprouts.

Ingredients for Brussels Sprouts in Pecan Butter

• 1/4 pound Brussels sprouts
• 1 tablespoon whole butter
• 1 ounce chopped pecans
• Salt and pepper (to taste)

Preparation Steps

1. Trim and Score: Trim the bottom of the Brussels sprouts and score an X pattern on the base.
2. Blanch: Blanch the sprouts in boiling water for 3-7 minutes until they turn bright green and are tender. The cooking time depends on their size.
3. Shock: Immediately transfer the sprouts to an ice water bath to halt the cooking process. Drain and set aside.

Cooking the London Broil

1. Preheat: Preheat your oven to 400-450°F (200-230°C).
2. Grill: Heat a grill or grill pan. Remove the steak from the marinade, pat it semi-dry, and grill it to create diamond-shaped grill marks. This technique, known as quadrillage, involves turning the steak from 2 o'clock to 4 o'clock positions.
3. Oven Finish: Transfer the steak to the oven and cook for about 5 minutes. For optimal tenderness, serve the steak rare or medium-rare.

Sautéing the Brussels Sprouts

1. Heat Pan: Heat a sauté pan over medium-high heat.
2. Toast Pecans: Add chopped pecans and toast for 30 seconds to 1 minute.
3. Add Butter: Add butter, being careful not to burn it. Reduce heat if necessary.
4. Sauté Sprouts: Add Brussels sprouts, season with salt and pepper, and sauté for about 5 minutes. Cover with a lid and set aside until ready to serve.

Ingredients for Mushroom Sauce

• 1 cup demi-glace or high-quality beef broth
• 3 ounces mushrooms, sliced
• 1 ounce sherry
• 1 ounce brandy
• 1 tablespoon shallot, minced
• 2 tablespoons whole butter, cut into pieces

Preparation Steps

1. Reduce Liquids: In a saucepan, combine shallots and sherry. Reduce until almost dry (au sec).
2. Add Broth and Brandy: Add demi-glace or beef broth and brandy. Reduce over high heat until the liquid is halved and thickened.
3. Finish Sauce: Remove from heat, add butter, and swirl until melted. The sauce should be rich and thick.

Plating and Serving

1. Slice Steak: Slice the flank steak against the grain into 1/4-inch sections.
2. Plate: Arrange the steak slices on a plate, add Brussels sprouts, and drizzle with the mushroom sauce.
3. Serve: Enjoy your gourmet meal!

Interesting Stats

• Brussels Sprouts: Brussels sprouts are rich in vitamins C and K. A 100-gram serving provides 85% of the daily recommended intake of vitamin C and 177% of vitamin K (Source: USDA).
• Flank Steak: Flank steak is a lean cut of beef, containing about 28 grams of protein and only 8 grams of fat per 100 grams (Source: USDA).

Chef's Note

This recipe is designed for a single serving. To serve a group, simply multiply the ingredients by the number of guests.

Chef Shelley Pogue, a Cum Laude graduate of Le Cordon Bleu and Executive Research and Development Chef at Vertical Sales and Marketing, San Ramon, CA, shares this exquisite recipe. Shelley is also the desserts editor for BellaOnline.com.

For more culinary inspiration, visit BellaOnline.

Enjoy your meal!