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London Broil with Mushroom Sauce

Photo: Jennifer Causey; Styling: Thom Driver

Hands-on time 20 mins
Total time 4 hrs, 15 mins
Yield

Serves 6 (serving size: about 3 1/2 ounces beef and 1/4 cup mushroom mixture)

London broil actually refers to a cooking method rather than the specific cut (top round or flank steak). The unique wire rack technique in step 4 allows air to circulate and promotes browning on both sides of the steak.

Ingredients

  • 3/4 cup finely chopped shallots, divided
  • 2 tablespoons minced garlic, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (such as Tabasco)
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds top round steak, trimmed
  • 2 (8-ounce) packages presliced mushrooms
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups unsalted beef stock (such as Swanson), divided
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons butter
  • 2 teaspoons lower-sodium soy sauce

Nutrition Information

  • calories 273
  • fat 14.7 g
  • satfat 5.7 g
  • monofat 6.6 g
  • polyfat 0.9 g
  • protein 29 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 85 mg
  • iron 3 mg
  • sodium 463 mg
  • calcium 40 mg

How to Make It

  1. Combine 1/2 cup shallots, 1 tablespoon garlic, 1 table­­spoon oil, vinegar, mustard, Worcestershire, hot sauce, and thyme in a large bowl, stirring with a whisk. Add beef, turning to coat. Refrigerate 3 1/2 hours, turning occasionally. Let beef mixture stand at room temperature 30 minutes before cooking.

  2. Preheat broiler to high. Place oven rack 4 inches from broiler.

  3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup shallots, remaining 1 tablespoon garlic, and mushrooms to pan; cook 10 minutes or until mushrooms are browned, stirring occasionally. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 1/4 cup stock and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining 1 1/4 cups stock to pan; simmer 4 minutes or until slightly thickened. Remove pan from heat; stir in butter and soy sauce. Keep warm.

  4. Remove beef from marinade; discard marinade. Wipe any marinade from beef with a paper towel. Sprinkle beef with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place a wire rack on a jelly-roll pan. Add beef to rack. Broil 5 minutes on each side for medium-rare or until desired degree of doneness. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mushroom mixture.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.