Italian London Broil




Tender

This 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 thick
  • 5 Tbls of extra virgin olive oil
  • 1tsp of dried oregano
  • 1 tsp of dried basil
  • 1 tsp of dried marjoram
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 yellow onion, sliced
  • 1tsp of salt
  • 1 tsp of fresh grated black pepper
  • 2cloves of garlic, finely chopped
  • 8 baby portabella mushrooms, sliced
  • 6 roma tomatoes, skinned, seeded and chopped
  • 1/2 cup of red wine
  • 1 Tbls of butter
  • 1/4 cup of fresh flat leaf parsley

    PREPARATION

  • 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 heated
  • Add 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.



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