Italian London Broil
TenderThis is a great Italian London Broil recipe to make on the grill. This steak is rubbed with herbs and spices, grilled, sliced and topped with fresh Roma tomatoes, onions and baby portabella mushrooms. London broil is actually a cooking method that has evolved into a name of a cut of beef. It was once simply a flank steak quickly pan fried to medium rare and thinly sliced. If cooked too long the meat will become tough and inedible. The method has changed to include marinating, grilling and broiling but should still only be cooked for about two to three minutes on each side to retain it’s tenderness. When I make this Italian London Broil recipe I usually prepare the tomato mixture on the side and top the steak just before serving. Also remember that London broil usually refers to flank steak but can end up being top round or sirloin tip so ask your butcher ahead of time which cut of meat he’s using. I’ve always preferred the flank steak.INGREDIENTS 3 pound flank steak, 2 inches thick5 Tbls of extra virgin olive oil1tsp of dried oregano1 tsp of dried basil1 tsp of dried marjoram1 tsp of garlic powder1 tsp of onion powder1 yellow onion, sliced1tsp of salt1 tsp of fresh grated black pepper2cloves of garlic, finely chopped8 baby portabella mushrooms, sliced6 roma tomatoes, skinned, seeded and chopped1/2 cup of red wine1 Tbls of butter1/4 cup of fresh flat leaf parsleyPREPARATION Prepare the meat by rubbing it with 3 Tbls. olive oil.Mix together the oregano, basil, marjoram, garlic powder, onion powder, salt and pepper and rub the mixture all over both sides of the steak.Place the meat in a plastic bag and refrigerate for 2 to 6 hours.Prepare the grill.Place the meat over the hot coals for 2 to3 minutes on each side.Let the meat rest for at least 10 minutes before cutting.In the meantime while the meat is resting, sauté the onions and garlic in the remaining olive oil for 2 minutes. Add the mushrooms and sauté for another 2 to 3 minutes.Add the chopped tomatoes and cook through until heatedAdd the wine, turn up the heat and reduce.Stir in the butter.Cut the meat on the diagonal with the grain into 1/4 inch slices.Plate the meat and top with the tomato mixture and parsley.Serves 4 people.
Don't forget to click on the logo below and subscribe to my
NEW NEWSLETTER
That's a discovery! That' Italian! That's
Great-Chicago-Italian-Recipes.com
Leave Italian London Broil and Return to Italian Recipes
Leave Italian London Broil and Return to Italian Beef Dishes
Home |The Italian Grocer |Italian Heritage |Italian Chefs | New Contest |What‘s New | Restaurant Reviews | Your Reviews |Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes |Beef Recipes | Pork Recipes |Veal Recipes |Lamb Recipes | Seafood Recipes |Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes |Coffee and Espresso|Italian Dinner Music | Food Glossary |About the Cook |Sitemap |Share This Site |Contact |Privacy Policy | Disclaimer |Submit Your Recipes |Your Italian Recipes | Archived Menus
|
