Steak Thumb Bits was a dish created by our Publisher’s paternal grandmother and an annual favorite at Weiss’ restaurant in Broad Channel, NY from the 1930’s to the 1970’s. We make it today as a resource for leftover London Broil.
- 1 can beef broth
- 2 Cups ketchup
- 1/2 Cup Worcestershire sauce
- 4 Tablespoons butter, chilled, cut in 1/4-inch cubes
- 1 London Broil
- salt and pepper, to taste
- 2 Tablespoons butter
- Empty the can of beef broth into a medium sauce pan and reduce over medium heat to one-third. The broth should be slightly syrupy.
- Salt and pepper the steak and grill or broil it to desired doneness. When finished, let it rest for 10 to 15 minutes.
- Meanwhile, add ketchup and Worcestershire sauce to the saucepan and stir thoroughly. Add chunks of butter just a few minutes before serving and stir in until fully incorporated.
- Cut the steak into 1 1/2-inch slices. Place in a skillet with the butter, and toss to coat. Add half the sauce to coat each piece of steak. Serve remaining sauce on the plate, over the steak.
- Serve with crispy home fried potatoes and the green vegetable of your choice.
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