Pan seared London Broil steak glazed over with a rosemary garlic sauce. Served with fluffy homestyle mashed potatoes and sautéed vegetables.

What you need:

Pick up these fresh items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:


  • 1-1.5 lbs. of London Broil Steak (Ask butcher to cut and portion into 4 – 6 oz portions and pound down to approximately 1/2 inch thick)
  • 1 – 10 oz Chefs’ Menu Rosemary Garlic Sauce
  • 1 – 16 oz Chefs’ Menu Homestyle Mashed Potatoes
  • Chefs’ Menu Restaurant Blend Seasoning
  • 10 oz. Fresh-Cut Vegetable Medley
  • 2 TBSP. Olive Oil


  • 10-12” Non-Stick Saute Pan
  • Lid for pan
  • Tongs
  • Scissors

Vegetable Sauté

  1. Preheat oven to 200°F.
  2. Heat pan over medium-high heat for 1 minute. Add 1 TBSP of oil to pan.
  3. Add vegetables to the pan, sprinkle with seasoning, and sauté 1 minute.
  4. Then add 1/4 cup of water, cover, and steam on same heat for 2-3 minutes.
  5. Divide cooked vegetables onto plates and place in oven to keep warm while you cook the steaks.

Caution: Plates will be hot when removed. Please use oven mitt.

Main Course

  1. Heat pan over medium-high heat for 1 minute.
  2. Season both sides of the steaks with seasoning.
  3. Add 1TBSP of oil to pan.
  4. Add steaks to hot pan.
  5. Cook steaks for 4 minutes on each side. Turning often
  6. While steaks are cooking, heat the mashed potatoes pouch in the microwave. Follow instructions on the box.
  7. Cut open sauce pouch, pour sauce into pan, and let simmer for 4 minutes or until internal temperature of steaks reaches desired temperature.
  8. Carefully remove plates from oven. Portion the side dish and steaks, then cover with the remaining sauce from pan.

Chef’s Touch!

Sauté sliced onions with Sherry wine reduction. Garnishing with fresh rosemary. 

  1. Peel and slice a medium sized yellow onion by cutting both ends off and slicing from top to bottom.
  2. Heat pan for 1 minute over medium – high heat and add 1 tbsp olive oil.
  3. Season steaks on both sides and add steaks to pan. Brown for approximately 1 – 2 minutes.
  4. Flip steaks and brown for approximately 1 – 2 minutes.
  5. Add onions.
  6. Flip steaks 1 – 2 minutes, laying steaks on onions.
  7. Cook another 2 – 3 minutes
  8. Then add 1/4 cup Sherry wine and cook additional 1 minute.
  9. Add Rosemary Garlic sauce and reduce heat to medium.
  10. Flip steaks and cook 1 – 2 minutes or until desired temperature.
  11. Reserve steaks and simmer sauce and onions an additional 1 – 2 minutes.
  12. Pour sauce and onions over steaks.
  13. Garnish with fresh rosemary.