London Broil with Red Wine and Mushroom Sauce
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Recipe Information
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| Name: |
London Broil with Red Wine and Mushroom Sauce |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
25 Oct 2005 |
| Updated: |
-- |
| Views: |
274 |
| Rating: |
This recipe is unrated. |
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Description:
Served at many dinner parties
Prep. Time: 6:00
Serves: 6 |
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Recipe Ingredients
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- 2 lbs. top round (London Broil/Flank Steak) - trimmed of fat
- unflavored meat tenderizer - to coat
- 1/3 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 Tbls. lemon juice - preferably fresh
- 2 Tbls. minced garlic
- 2 tsp. tarragon vinegar
- 1/2 tsp. black pepper
- 2 cups sliced fresh mushrooms
- 1 Tbls. olive oil
- 1 cup red wine
- 2 cups beef broth
- 1 Tbls. cornstarch
- 1/4 tsp. dried rosemary - crushed
- 1/4 tsp. black pepper
- 1/4 tsp. dried thyme
- salt - to taste
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Recipe Instructions
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-Sprinkle meat tenderizer over meat to coat entirely, including sides.
-Score meat in diagonal, cris-cross pattern on both sides, about 1/4" deep.
-Allow to sit, covered, at room temperature for 1 hour.
-Combine olive oil, parsley, lemon juice, garlic, vinegar, and black pepper in plastic zipper bag.
-Place meat in bag, coat with marinade, and refrigerate for at least 4 hours, turning every hour.
-Sauté mushrooms in olive oil until liquid evaporates; remove from heat.
-In saucepan, whisk together wine, broth, and cornstarch then stir in rosemary, pepper, thyme, and salt.
-Cook over medium heat, stirring constantly.
-When sauce begins to thicken, stir in mushrooms.
-Reduce heat to low and keep warm.
-Place meat on a broiler pan and broil, 4 inches from heat source, until brown on both sides. Meat inside will be rare/medium rare. (Make it 5 - 6 inches if you prefer it medium/well done)
-When meat is cooked, slice into 1/8" - 1/4" thin pieces,
across the grain.
-Arrange meat slices on plates and pour mushroom sauce over. |
