London Broil with Steakhouse Beans
This is the second write up from America's Test Kitchen-The Best Simple Recipes
mmm this was amazing! The recipe calls for you to cook your steak in a skillet, then take it out and add your beans and cook them in the browned bits that are left over. Now if it were winter I'd be all about that, however since its summertime, I decided to grill my steak outside. I also added a small mixed green salad just to round out the dish .This serves 4
What you need:
1 London broil (about 1 1/2 lbs)
salt and pepper ( i also used garlic powder)
1 tablespoon vegetable oil
2 (16 oz) can of pinto beans, drained and rinsed
1 cup low sodium chicken broth
1/4 cup BBQ sauce
3 TBSP A.1. Steak sauce
2 TBSP molasses
1 TBSP Dijon mustard
Pat dry the steak and season it with salt and pepper (and garlic powder if you are me!) Heat oil in a large non-stick skillet over medium high heat until just smoking. Cook steak until well browned 5-7 minutes per side. Transfer to a cutting board and tent with foil.
Add beans, broth, BBQ sauce, A.1.steak sauce, molasses, and mustard to empty skillet, scraping up the browned bits. Bring bean mixture to a boil, then reduce heat to medium and simmer until it is thickened , about 10 minutes. Slice steak against the grain, serve with beans.
I cooked my steak on the grill as I mentioned. When I made the beans i made them in a pot, instead of the skillet. It took longer than 10 minutes to thicken, this is because when they cook in the skillet they are spread out thinner and will cook faster.
The beans were really good. They had a nice texture and great flavor. It went really well with the steak, it kinda became a sauce for the steak and tasted amazing when you had a mouthful of both.
mmm this was amazing! The recipe calls for you to cook your steak in a skillet, then take it out and add your beans and cook them in the browned bits that are left over. Now if it were winter I'd be all about that, however since its summertime, I decided to grill my steak outside. I also added a small mixed green salad just to round out the dish .This serves 4
What you need:
1 London broil (about 1 1/2 lbs)
salt and pepper ( i also used garlic powder)
1 tablespoon vegetable oil
2 (16 oz) can of pinto beans, drained and rinsed
1 cup low sodium chicken broth
1/4 cup BBQ sauce
3 TBSP A.1. Steak sauce
2 TBSP molasses
1 TBSP Dijon mustard
Pat dry the steak and season it with salt and pepper (and garlic powder if you are me!) Heat oil in a large non-stick skillet over medium high heat until just smoking. Cook steak until well browned 5-7 minutes per side. Transfer to a cutting board and tent with foil.
Add beans, broth, BBQ sauce, A.1.steak sauce, molasses, and mustard to empty skillet, scraping up the browned bits. Bring bean mixture to a boil, then reduce heat to medium and simmer until it is thickened , about 10 minutes. Slice steak against the grain, serve with beans.
I cooked my steak on the grill as I mentioned. When I made the beans i made them in a pot, instead of the skillet. It took longer than 10 minutes to thicken, this is because when they cook in the skillet they are spread out thinner and will cook faster.
The beans were really good. They had a nice texture and great flavor. It went really well with the steak, it kinda became a sauce for the steak and tasted amazing when you had a mouthful of both.
Comments
Pat! how are you darling??!