This is a great weeknight meal. Marinate the beef overnight in a simple red wine and olive oil marinade. When you broil meat, make sure you preheat the pan you will cook on, it needs to be very hot to sear the meat.
Source: chefsusan
1. Make Marinade - combine first five ingredients to make marinade. I pour it into a large plastic bag and zips closed.
2. Place meat in bag with marinate. Or place in low dish and cover slightly with plastic wrap. You want to have the marinade cover the meat. Using a zipped bag allows you to create a vacuum which helps the marinade to get into the meat.
3. Place in refrigerator overnight or at least 45 minutes.
To Broil Steak - its great to have a heavy weight metal pan to broil with. A cast iron skillet works well. Or a heavy cookie sheet will work too.
1. Heat over on Broil. Place pan right below broiling element for at least 5 minutes
2. Remove beef from marinade and pat dry with paper towel. reserve 1/2 cup and discard the rest
3. Drizzle olive oil over beef, season with salt and pepper. Turn over and do this again
4. Using tongs, place beef on HOT pan. Listen for the sizzle sound
5. Cook on one side for 9 minutes. Pull pan out of oven and flip the meat. If possible, flip to another part of the pan
continue to cook for 8 minutes.
6. Allow to rest at least 5 minutes before slicing
7. Meat needs to be sliced on the diagonal.
While meat is cooking- make mushroom sauce.
1. Using remainder 1/2 cup marinade , butter add to heated skillet
2. Stir in sliced mushrooms. Allow o cook until soft.
3. Add vegetable stock.
4. When meat is out of the oven you can add any meat juices to the sauce.
5. Season with salt and pepper and fresh herbs
Serve on a bed of fresh spinach. The hot meat will wilt the spinach and flavor it
I like to add a bit of blue veined cheese ( Gorgonzola, Stilton, Roquefort) which is great with the spinach
London Broil should be cooked to medium rare to get the best flavor. Slicing on the diagonal allows the meat to slice easily and great portioning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 104 | ||
Calories from Fat: 69 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 878.1mg | 30 % | |
Potassium 270.3mg | 7 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.5g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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