London Broil with Red Wine and Mushroom Sauce
|
Recipe Ingredients
| 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 |
Directions
| -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. |