London Broil with Red Wine and Mushroom Sauce Options

[ladygorb]

Title :: London Broil with Red Wine and Mushroom Sauce
Author :: ladygorb
Category :: Cultural/Ethnic Recipes
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

Description ::
Served at many dinner parties

Prep. Time: 6:00

Serves: 6

-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.

Updated Tue, Oct 25 2005 1:01 pm

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