Temptation Tuesday: London Broil

• November 4th, 2008
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Because I’m blogging daily this month and I want to have material, I’m trying some new things. One thing I’m doing is a Tuesday Meme called Tempt My Tummy Tuesday. It’s a weekly recipe hosted by Blessed with Grace.
I used to have a page called “The Kitchen,” but it didn’t seem to fit. I always wanted this site to be about balancing life and a home based business and I’m trying to come back to that original theme. Doing this should help get me in that direction. Instead of having a page for recipes, I’m going to have a new category called none other than, “The Kitchen!” I’m starting with one of my favorite recipes even though I’m not much of a steak person. My husband likes this one lots. If you want to participate, go check out Blessed with Grace!

London Broil with Mushroom Vinaigrette (This recipe is by Rachael Ray! From her cookbook 365 No Repeats)

Ingredients:

2-pound boneless shoulder steak or top round steak (these are sometimes labeled “London Broil”)
3 T Worcestershire sauce
5 T extra virgin olive oil (EVOO), plus some for drizzling
Salt and pepper to taste
1 10 oz package cemini (baby portobello–sometimes called baby bello) mushrooms, brushed clean, quartered
1 large yellow onion, chopped
3 garlic cloves, chopped*
1 T fresh thyme leaves, chopped (from 4 sprigs)*
1/4 cup sherry vinegar
2 T (heaping tablespoons) Dijon mustard (Grey Poupon)
1/2 cup fresh flat-leaf parsley leaves, chopped*

*My substitutions: I used jarred chopped garlic instead of fresh cloves; dried thyme and parsley instead of fresh–I always have those things on hand)

Preheat broiler on high and set the rack closest to the flame.

Coat the steak w/ the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Marinate the steak for 5 minutes. Transfer marinated steak to a broiler pan and broil for 6 min per side (or longer depending on how done you want it). Remove from broiler and allow the meat to rest for 5 minutes, tented loosely w/ a piece of aluminum foil.

While steak is working, heat a large skillet over medium-high heat w/ 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown for 5 minutes, stirring every now and then. Turn the heat down to medium and add the onions, garlic, and thyme and season w/ salt and pepper. Cook for 3-4 minutes, or until the onions become tender and translucent. Add the sherry vinegar and mustard and stir to combine. Turn off the heat. Some liquid will evaporate. Whisk in about 3 tablespoons more of EVOO, add the parsley, and reserve the vinaigrette while you slice the steak.

Slice the rested steak very thin, against the grain and on an angle. Serve the sliced meat topped w/ some of the mushroom vinaigrette.

Slice the rested steak very thin, against the grain and on an angle. Serve the sliced meat topped w/ some of the mushroom vinaigrette.

Tags: London Broil, Meme, NaBloPoMo, Recipes