Shop
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Whether you’re seeking to elevate a London Broil or indulge in Peppered Steak with Bourbon Cream Sauce, these easy-to-follow steps will guide you through creating dishes that will leave you wanting more.
Consider the versatility of these value cuts. With a little creativity, you can adapt these recipes to suit your taste preferences and dietary needs. Experiment with different herbs, spices, and marinades to customize the flavors to your liking.
Don’t hesitate to pair these steaks with a variety of side dishes, from roasted vegetables to creamy mashed potatoes, to create a well-rounded and satisfying meal. Whether you’re hosting a dinner party or enjoying a meal at home, these steak recipes are sure to impress.
Why You’ll Love These Recipes
- Elevated Flavors. The London Broil recipe utilizes a dry brining method for tenderizing the meat and enhancing its natural taste. The seasoning blend of granulated garlic, onion, paprika, and pepper adds depth and aroma to the steak. The Peppered Steak with Bourbon Cream Sauce offers a bold flavor profile, with crushed black peppercorns providing a spicy kick and the bourbon cream sauce adding richness and sweetness.
- Efficient Techniques. Both recipes apply simple cooking methods for excellent results. The London Broil is slow-roasted in the oven, then briefly finished under the broiler for a caramelized crust. The Peppered Steak is seared in a hot pan, with the bourbon cream sauce prepared in the same pan to infuse it with additional flavor.
- Versatility and Crowd-Pleasing. These recipes are adaptable to different tastes and occasions. Adjust the seasoning levels to suit preferences and serve them at casual gatherings or formal events. They promise delicious flavors and elegant presentations, perfect for impressing guests or enjoying a satisfying meal at home.
- Total time:
- 0min
Ingredients
For the London Broil
- 2 lb. cut Heinen’s CARE Certified London Broil
- 2 Tbsp. salt
- ¼ cup Heinen’s extra virgin olive oil
- 2 Tbsp. Heinen's granulated garlic
- 2 Tbsp. Heinen's granulated onion
- 2 Tbsp. Heinen's paprika
- 2 tsp. pepper
- Himalayan salt, for garnish
For the Peppered Steak with Bourbon Cream Sauce
- 2 Heinen’s CARE Certified sirloin cap steaks
- 3 Tbsp. Heinen's crushed black peppercorns
- 2 tsp. salt
- 2 Tbsp. Heinen's extra virgin olive oil
- 1/3 cup bourbon
- 1 cup Heinen's heavy whipping cream
Instructions
For the London Broil
- Add the London broil to a sheet tray with a rack and pat it dry very well on all sides with paper towels.
- Season it on all sides with the salt. Place it in the refrigerator uncovered for 12-48 hours.
- Remove the London broil and rub the olive oil on all sides.
- Evenly season both sides with the garlic, onion, paprika and pepper.
- Place the London broil on the rack over a sheet tray in a preheated oven at 250°F for about an hour or until it reaches 100°F.
- Turn the broiler on high and keep the beef under the broiler on a middle rack for 10-12 minutes per side, or until it reaches 130°F.
- Remove the beef and let it rest for 10 to 15 minutes before slicing and serving with a garnish of Himalayan salt.
Prep time: 12 – 48 hours
Cook time: 90 minutes
Serves 6
For the Peppered Steak with Bourbon Cream Sauce
- Season the steak on both sides with the peppercorns and salt.
- Add the olive oil to a medium-to-large-sized sauté pan over high heat.
- Once the oil smokes, add in the steak and cook for 3 minutes per side or until the desired internal temperature is achieved and the outside is browned.
- Set the steaks to the side.
- Remove the pan and add the bourbon. Let stand for 10-15 seconds before gently returning the pan to the burner. Cook over medium heat until there is only 2 tablespoons of liquid left.
- Pour in the heavy cream and cook it until it becomes very thick. Adjust the seasonings with salt and pepper.
- Slice the steak and serve with the bourbon cream sauce.
Prep time: 5 minutes
Cook time: 20 minutes
Serves 2
Chrome
Firefox
Edge
Gosh! The beef recipes are perfect for our kitchen. The dry rub overnight sounds like a perfect plan and the little steaks with bourbon cream sauce will be on the menu next week.