Marinated London Broil with Mushroom Sauce

Let’s get one thing clear right from the start – there is no such cut of meat commonly known as a London Broil. The name isn’t for a cut of meat but rather a way of cooking that particular hunk of beef. Make no mistake about it – London Broil is nothing more than a thick cut of top round, and as such is an easy cut of meat to turn into something akin to shoe leather. If you don’t like your meat bloody, avoid – I repeat – AVOID this hunk of beef.

However; if hunks of meat still mooing is to your liking, London Broil is a cheap steak that can be delicious. There are two things to remember – marinate to help tenderize, and sear to create a nice outer “crust” while keeping the interior a bloody medium-rare. Not pretty and pink, but red. Equally important is how a London Broil is served.  Once cooked, let the steak rest for ten minutes, then slice AGAINST the grain into THIN cuts before serving.

While the USDA recommends a minimum temperature of steak to be 145 degrees, (classified by most chefs as “medium” and by many streak lovers as overcooked) “Medium rare”, the temperature when most steaks are at their most tender and juicy, is achieved at about 130 degrees at most. (Somewhere between rare and medium-rare and no more).

Oh, and in case you were wondering – London Broil is purely an American way of cooking either a flank steak or more commonly a top round steak. As for the “London” – it is believed that by giving an undesirable piece of meat a “fancy” name, it gained in popularity. Also, meat that is thinly sliced is sometimes referred to as British cut.

Marinated London Broil with Mushroom Sauce
1 Cup Salad Oil
1/2 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
3 Tablespoons Dry Mustard
1 Tablespoon Coarse Black Pepper
3/4 Cup Red Wine Vinegar
3 Cloves Garlic, pressed
1/2 Cup Lemon Juice

In a non-reactive bowl, mix all ingredients for marinade. Set aside until ready to use.

London Broil
1 London Broil, 1 1/2 inches thick
2 1/2 Teaspoons Kosher Salt
1 Tablespoon Truffle Oil

In a small bowl, mix salt and truffle oil to create a paste. Rub steak well with salty paste.  Wrap in plastic wrap and let sit for about 20 minutes to soak in the salt and begin to break down the proteins

Place steak into a plastic bag. Pour marinade over steak and refrigerate overnight, turning once. Remove from marinade 1 hour prior to cooking.

Place steak on the unheated rack of a broiler pan and let steak rest on the counter for 45 minutes to an hour. Just before broiling, brush steak with marinade.

Heat broiler element. Let the oven get good and hot.

Broil steak 4 inches from heat elements until desired charring in reached, turning once about midway through. Steak should broil no more than 18 to 20 minutes TOTAL, or medium-rare. DO NOT OVER COOK the steak, or it will be tough and dry. Charred on the outside, read on the inside is perfect for a London Broil. Be sure to keep your eye not only on the timer, but the temperature of the meat as well.

While the meat is broiling, make the mushroom sauce.

Mushroom Sauce
2 Tablespoons Butter
1 Tablespoon Black Truffle Oil (Optional)
2 Cups Fresh Mushrooms, sliced (about 6 oz)
1/2 cup Red Onion, chopped
1 Can Condensed Cream of Mushroom Soup
1/3 Cup Milk
3 Teaspoons Worcestershire Sauce

Melt butter with truffle oil in a skillet over medium heat. Add mushrooms and onions. Sauté until vegetables are tender and the liquid released as evaporated, about 5-8 minutes.

Add soup, milk and Worcestershire sauce. Heat through, stirring occasionally, about 10 minutes.

When steak is done, transfer to serving platter, tent loosely and allow to rest 5-10 minutes to retain juices.

Thinly slice meat diagonally across the grain. Spoon mushroom sauce over sliced meat and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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