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.
Steak Thumb Bits Sauce

Steak Thumb Bits
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: American
Serves: 4
  • 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
  1. 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.
  2. Salt and pepper the steak and grill or broil it to desired doneness. When finished, let it rest for 10 to 15 minutes.
  3. 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.
  4. 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.
  5. Serve with crispy home fried potatoes and the green vegetable of your choice.
This is an ideal way to serve leftover steaks like flank, London Broil or boneless NY Strip.


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