London Broil with wild mushroom sauce

January 31, 2014 1 comment Article

Why not make a London Broil this Valentine’s Day?

Maybe London Broil isn’t the first thing you think of when you think of romantic Valentine’s Day meals, but it should be. I’ll give you three good reasons why.

Reason one: Your usual Valentine’s Day fare may be a filet mignon or lobster tail, but why serve up a cliché? This recipe for London Broil with wild mushrooms is every bit as romantic (and delicious). Its home cooking for the one you love, and what could be more romantic than that?

Reason two: A London Broil steak is easy to make and affordable. It’s usually a flank or top round steak, marinated for flavor and tenderness. You can cook up a meal for two and still have leftovers for juicy roast beef sandwiches the next day. Get the most bang for your buck from your hard work in the kitchen.

Reason Three: London Broil is sexy, especially when you top it with a creamy wild mushroom sauce. Score big points when you slice into a perfectly-cooked steak to reveal a delightfully pink center.

London Broil

Some tips for making the perfect London Broil:

Plan ahead. Allow the streak to marinate 4 hours to overnight
Choose a steak that 2 inches thick and close to 2 pounds in weight
Use a meat thermometer when cooking your steak, preferably one that is oven-safe so you know the instant the steak is cooked
Let your steak rest before carving. This keeps the juices on the inside
Cut the steak against the grain in thin slices

London Broil with wild mushroom sauce

London Broil with Wild Mushroom Sauce Recipe

London Broil with wild mushroom sauce

Ingredients

1 (2lb) Flank or Top Round Steak
3 garlic cloves, minced
¼ cup dry red wine
¼ cup red wine vinegar
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
2 tablespoons Worcestershire sauce
1 teaspoon dried rosemary
-Kosher salt and freshly ground pepper (for cooking)

Mushroom Sauce:

2 tablespoons butter
2-3 cups sliced fresh mushrooms (porcini, baby portabella, oyster and shitake will all work well)
remaining steak marinade
3 tablespoons Marsala wine, Cognac or Whiskey
½ cup chicken, vegetable or beef broth
½ cup heavy cream
fresh parsley, minced (optional)

Method

Marinade the steak:

Add the marinade ingredients to large resealable plastic bag. Add the steak and seal shut. Place into a large baking dish to prevent spills. Marinate in the refrigerator 4 hours to overnight, turning the bag a few times.

Cook the steak:

Preheat the oven to a high broil. Remove the steak from the marinade and reserve the marinade for the sauce. Pat the steak dry and season liberally with freshly ground black pepper and kosher salt. Place into an oven-safe broiler (shallow) pan and cook about 8 inches from the heat. Cook for 6-7 minutes per side until an internal temperature reaches 130 degrees F.

Remove the steak from the oven and transfer to a plate. Allow to rest for 10 minutes before carving.

Mushroom Sauce:

Add butter to a large skillet heat on medium-heat until foaming. Add the mushrooms to the pan. Cook until the liquid is released and the mushrooms are well-browned. Remove the mushrooms from the pan and set aside.

Add the marinade, wine (or liquor) and broth to the hot pan. Cook on high heat until reduced, about 3-5 minutes. Lower the heat, add the cream and mushrooms and cook for 5 more minutes. Season to taste with salt and pepper before serving.

To serve, cut the steak across the grain in thin slices. Pour any steak juices into the sauce and spoon over the steak.

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Images and recipe instructions copyright of Love and Duck Fat.