We don’t have steak very often, only about once every couple of months. So when I do make steak, I want to make it memorable. Here, I used a simple steak marked as London Broil from my grocery store. By the looks of it, it was probably a top round steak. I seasoned it very simply with a little grill seasoning and cooked it in my Cuisinart griddler/panini pan. It would have also done well to cook it on the outside grill or simply fry it in the skillet on the stove-top.
For the sauce, I wanted something ultra-tasty, rich and creamy. So I added one of my favorite strong cheeses, Gorgonzola to a simple sauce with horseradish and lots of black pepper. I served it with a simple tossed salad and crusty bread. The sauce was so good, I felt like I could have bathed in it. It was just incredible. If your not a big fan of horseradish though, you can achieve a similar result by replacing the horseradish sauce in this recipe with a spicy brown deli type mustard.
London Broil Steak with Gorgonzola Horseradish Sauce
1 “London Broil,” top round, or Flank Steak
salt and pepper or grill seasoning
For the sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk, half and half or cream
1 tablespoon horseradish sauce
1 cup Gorgonzola cheese
salt and lots of freshly cracked black pepper to taste
1. Salt and pepper steak. Preheat grill or skillet. Cook only to medium rare or medium. The more rare it is, the more tender it will be
2. While steak is resting, melt butter in skillet. Whisk in flour. Add salt and freshly cracked black pepper. Cook while whisking well over medium heat for 2 – 3 minutes. Whisk in milk and bring to a boil. Reduce to a simmer and add cheese. Remove from heat add whisk until cheese starts to melt.
3. Slice steak and serve sauce over steak.