London Broil With Mushroom Sauce Recipes

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STUPENDOUS LONDON BROIL



Stupendous London Broil image

So easy! So delicious! An experiment I tried once, and the family has asked for it again and again. To feed more people, buy a larger cut of London Broil.

Provided by Knitting Granny

Categories     Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 london broil beef, thick cut
salt, to taste
black pepper, to taste and preferably freshly ground
1 tablespoon canola oil
8 green onions, green and white parts chopped into 1/2 inch pieces
8 ounces sliced mushrooms
2 garlic cloves, smashed or pressed through a garlic press
3/4 cup dry white wine
3/4 teaspoon beef bouillon paste

Steps:

  • Heat a large, heavy saute pan over medium high heat.
  • When hot, add oil and swirl pan to cover bottom of pan completely.
  • Salt and pepper one side of the London Broil.
  • Place seasoned side down in the prepared pan.
  • Salt and pepper the remaining side and add a splatter screen to the pan.
  • For medium-rare, saute meat for three minutes on the first side.
  • Turn and saute for three and a half minutes on the other side.
  • For more well-done meat, saute four minutes per side.
  • Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees).
  • Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
  • Stir just until onions start to wilt.
  • Pour in wine and add bouillon paste.
  • Stir up any browned bits and boil until liquid decreases by half.
  • When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.

Nutrition Facts : Calories 91.4, Fat 3.8, SaturatedFat 0.3, Sodium 10.1, Carbohydrate 5.7, Fiber 1.4, Sugar 2.3, Protein 2.4

LONDON BROIL WITH MUSHROOM-TOMATO SAUCE



London Broil With Mushroom-tomato Sauce image

This recipe originally came from an old Pillsbury cookbook. I tweeked it a little by adding fresh tomatoes instead of canned, and red wine instead of water. It's been a family favorite for years.

Provided by cookCol

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs flank steaks
1 tablespoon butter or 1 tablespoon margarine
1 medium onion, sliced
1 medium tomatoes, chopped
1 (10 3/4 ounce) can condensed golden mushroom soup
1/3 cup red wine
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 266.4, Fat 13.3, SaturatedFat 5.8, Cholesterol 55, Sodium 539.5, Carbohydrate 7.4, Fiber 0.6, Sugar 2.8, Protein 25.9

LONDON BROIL WITH MUSHROOM SAUCE



London Broil with Mushroom Sauce image

Quick to make London Broil with a very flavorful mushroom sauce. The mushroom sauce takes longer than the steak!

Provided by Lynette !

Categories     Beef

Time 40m

Number Of Ingredients 25

LONDON BROIL
1 clove garlic, crushed
1 Tbsp vegetable oil
2 tsp fresh parsley, chopped
1 tsp salt
1 tsp lemon juice
1/8 tsp balck pepper
2 lb flank steak
MUSHROOM SAUCE
1 c fresh mushrooms, sliced
1/4 c butter, melted and divided
1 shallot, chopped
1 clove garlic, minced
1 slice onion
2 slice carrot
1 sprig(s) fresh parsley
6 black peppercorns
1 whole clove
1 bay leaf
2 Tbsp all-purpose flour
1 can(s) beef broth, undiluted (10 1/2 ounce)
1/3 c burgundy wine
2 Tbsp fresh parsley, chopped
1/4 tsp salt
1/8 tsp black pepper

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.

SUNNY'S GRILLED LONDON BROIL AND PORTOBELLO MUSHROOMS



Sunny's Grilled London Broil and Portobello Mushrooms image

Provided by Sunny Anderson

Categories     main-dish

Time 8h5m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil
1 pound wild mushroom blend, roughly chopped
Kosher salt and freshly ground black pepper
6 cloves garlic, grated on a rasp
4 inches fresh ginger, grated on a rasp
2 tablespoons red chile flakes
2 teaspoons fish sauce
Zest of 1 lemon plus 2 tablespoons lemon juice
One 2-pound London broil
Kosher salt and freshly ground black pepper
4 portobello mushroom caps, gills scraped out with a spoon
1 stick salted butter
Zest and juice of 1 lemon
1/4 cup chopped fresh cilantro
Olive oil, for drizzling

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.

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