Sunnys Grilled London Broil And Portobello Mushrooms Recipes

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SUNNY'S EASY GRILLED LONDON BROIL WITH TOMATO AND FENNEL SALAD



Sunny's Easy Grilled London Broil with Tomato and Fennel Salad image

Provided by Sunny Anderson

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
One 2- to 3-pound London broil
Olive oil, for drizzling
2 pints cherry tomatoes, halved
1/2 cup fresh Italian parsley leaves, gently chopped
2 fennel bulbs, sliced thin on a mandoline, fronds chopped
1 clove garlic, grated on a rasp grater
2 tablespoons agave nectar
2 tablespoons red wine vinegar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the steak: In a small bowl, mix together the chili powder, salt and pepper. Sprinkle it all over the London broil and rub. Wrap tightly with plastic wrap and rest for 2 hours.
  • For the salad: In a large bowl, add the tomatoes, parsley, fennel bulb and fronds and garlic. In a small bowl, whisk together the agave nectar, red wine vinegar, olive oil, a pinch of salt and a few grinds of black pepper. Pour this mixture over the vegetables and toss. Rest at room temperature, tossing halfway through, for about 2 hours.
  • Preheat a grill to high heat and leave one side of the grill off for indirect heat. Unwrap the steak and drizzle it with olive oil. Place the steak over the direct heat of the grill and cook for 5 to 6 minutes. Flip the steak, moving it to the indirect heat side, close the grill and cook until the internal temperature registers 130 degrees F for medium rare. Remove from the grill, cover gently with aluminum foil and rest for 10 minutes.
  • Slice the meat against the grain, top with the tomato salad and serve.

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

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