London Broil With Mushroom Sauce Recipes

SUNNY'S GRILLED LONDON BROIL AND PORTOBELLO MUSHROOMS

Steps:

• For the flavor base: Add 2 tablespoons oil and the chopped mushrooms to a large pan with straight sides over medium heat. Cook, stirring, until the mushrooms deepen in color and reduce, releasing most of their moisture, 10 to 12 minutes. Remove from the pan with a slotted spoon to a paper towel-lined plate, then season with salt and pepper. Lower the heat to medium-low and add the remaining 2 tablespoons oil along with the garlic, ginger and red chile flakes. Cook, moving around the pan, until a waft of aroma from the pan smells like red chile flakes. Remove from the heat and add the fish sauce, lemon zest and juice, a pinch of salt and several grinds of black pepper. Let cool completely.
• For the London broil: Sprinkle the meat with salt and pepper. Rub half of the flavor base all over the meat. Wrap tightly in plastic wrap and refrigerate 4 hours; refrigerate the remaining flavor base.
• Bring the meat to room temperature 2 hours before grilling. Add the remaining flavor base and the mushroom caps to a small food processor. Pulse until pulverized, then add the butter and lemon zest. Pulse again to combine, then add the cilantro and pulse again. Transfer to a small saucepan.
• Preheat a grill for direct and indirect cooking on medium-high heat. Remove the wrapping from the meat and place the saucepan on the direct-heat portion of the grill to heat. Drizzle the mushrooms with olive oil and sprinkle with salt and pepper. Place the mushrooms and the meat over the direct heat of the grill and sear both for about 6 minutes, then flip. Continue to cook the steak about another 6 minutes for medium-rare; meanwhile, move the mushrooms to the indirect side of the grill to finish cooking. Remove the mushrooms and sauce when the steak comes off the grill.
• Rest the meat for about 5 minutes, then slice 1/4- to 1/2-inch thick. Cut the caps into quarters and toss in a bowl with a bit of the melted compound butter and another squeeze of lemon juice. Serve warm with compound butter alongside.

LONDON BROIL WITH MUSHROOM-TOMATO SAUCE

Steps:

• Prepare sauce before grilling steak:.
• Melt butter or margarine in saucepan.
• Cook onion and tomato in butter until tender.
• Add soup, wine and Dijon mustard.
• Heat, stirring occasionally.
• Keep warm to serve over sliced meat.
• Place steak on grill 3 to 4 inches from hot coals.
• Grill 5 minutes on each side for medium rare.
• Thinly slice meat diagonally across the grain.
• Serve with sauce.

LONDON BROIL WITH MUSHROOM SAUCE

Steps:

• Place London broil along with mushrooms, wine, parsley, rosemary, garlic and shallots in a plasticbag and secure.
• Place in the refrigerator for about an hour to marinate.
• Remove beef from marinade and place in a large skillet and cook over medium heat until cooked to your liking.
• Place steak aside.
• In the same skillet, place reserved marinade, beef broth and tomatoes and cook over low heat for 15- 20 minutes.
• Slice London broil and pour sauce over meat.

SLOW COOKER LONDON BROIL

Steps:

• Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
• In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
• Cover, and cook on Low for 8 to 10 hours.

LONDON BROIL SAUCE

Steps:

• In a medium bowl, mix together the beef gravy, Italian-style salad dressing, ketchup and dry onion soup mix. Pour over London Broil before roasting.

LONDON BROIL WITH MUSHROOM SAUCE

Steps:

• 1. For the London Broil: Preheat your broiler. Combine the first 6 ingredients; stir well.
• 2. Place the steak on a rack in a broiler pan; brush with half of the oil mixture. Broil 6 inches from heat for 5 minutes.
• 3. Turn the meat; brush with the remaining oil mixture. Broil an additional 4 to 6 minutes or to your desired degree of doneness. To serve, slice the steak diagonally across the grain into thin slices. Serve with warm Mushroom Sauce.
• 4. For the Mushroom Sauce: Saute mushrooms in 1 tablespoon butter in a skillet over medium heat until tender. Set aside.
• 5. Saute the shallot and the next ingredients in 3 tablespoons butter in a saucepan over medium heat for 3 minutes. Add flour; stirring until blended. Cook stirring constantly, for 3 minutes. Gradually add the broth; cook, stirring constantly, until the mixture is thickened and bubbly. Pour through a wire-mesh strainer into a bowl, discarding the solids. Return the liquid to saucepan.
• 6. Stir in the reserved mushrooms, wine, parsley, salt, and pepper; cook over medium heat until thoroughly heated.