London Broil with Stout Pan Sauce

I love a good cut of London Broil, for several reasons really. First, when you can get them on sale they are a steal compared to any other cut of steak. Second, when you grill them and slice them thin and against the grain they are just as tender as most steaks. Lastly, they usually come in huge sizes so one london broil cut will last us two meals.
I had planned on making this dish with some steaks I found on sale, but the steaks just didn’t look that great. I opted to grill up a london broil instead and serve it over mashed potatoes with the gravy. It turned out great! The pan sauce was ridiculously simple, which was nice. Also, because I grilled my london broil, I was making the sauce and finishing the mashed potatoes while the meat finished grilling and resting. Dinner was on the table pretty fast!

* A quick note: I read several reviews that many thought the sauce was too thick so I adjusted the sauce to be more like a pan gravy and less like a thick gravy. Also, if you do not want to purchase a 6 pack of Guinness or other Stout beer, several convenience stores and liquor stores now sell beer by the bottle so you can buy only what you need. (this recipe takes a little less than one bottle)

London Broil with Stout Pan Sauce
Modified from this recipe.

5 teaspoons dijon mustard, divided
1.5-2 lbs London Broil
1 teaspoon olive oil
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
1 large garlic clove, pressed
1 cup low-salt beef broth
1 cup stout such as Guinness
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce

Spread 1 teaspoon mustard over london broil; sprinkle with salt and ground black pepper. Heat Grill to Sear (about 450). Place london broil on grill and turn down heat to medium grill (350-400) Cook meat about 6 minutes per side for medium-rare. Transfer to plate; tent with foil.

Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Simmer until slightly reduced, 2 to 3 minutes. Check your seasoning in the gravy because the further you reduce the saltier the sauce will become.

Thinly slice London Broil across the grain and divide among plates. Drizzle sauce over and serve with mashed potatoes.

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