Skip to main content

Good evening and welcome to another WFD diary!  Tonight I thought I would share a lovely meal step-by-step that uses a common and somewhat inexpensive cut of meat:  London Broil.  When I was growing up my mom would often grill London broil and it was one of the few steaks that I actually liked.  I'm not a big steak fan but the trick to this one is marinating and the thin slices against the grain that make for tender meaty goodness.  

So I hope you'll join me as I take you step by step with pictures through my favorite way to prepare this steak.

London broil according to the all-knowing Wiki:

Although many American butchers will label a cut of meat "London broil", the term does not refer to a specific cut. The cut of meat traditionally used is flank steak, but top round roast/steak is also commonly used. (snip)
The preparation of London broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill.

Step 1:  Marinating
Steak marinating

1 cup of soy sauce
1/4 cup of worcestershire sauce
1 tsp each of garlic and onion powder
4-5 grinds of black pepper
Now note I did not add any salt to this because the soy and worcestershire are both plenty salty.  I just poured this into a gallon ziplock bag and then put the meat in.  Seal up the bag and kind of massage it to coat the meat in the liquid.  This then goes in the fridge to marinate for at least 2 hours and up to 8.

Step 2:  Grilling
When you are ready to grill or broil pull the steak out of the fridge and let it come to room temp before putting it on the grill.  This steak took about 4 minutes on each side in the Foreman grill.

Puttin' it on the grill

Step 3: Resting
It is very important to let the meat rest after it is grilled.  I placed it in a nest of aluminum foil and then loosely closed the foil up tent-like to keep it nice and warm and make sure no tasty juices were lost because I'm going to need them later;)
Off the grill for rest

Step 4:  Mushroom & Red Wine Sauce
This is a dead simple sauce to accompany meat and of course mushrooms are the perfect complement to steak.
While the meat rested I added 2 big pats of butter to the electric skillet and let them start to melt.  Then I added 8oz of sliced white mushrooms.  Liberally season with pepper but hold off on the salt until later.  It can draw the moisture out of the 'shrooms making them toughen up if cooked too long.
Sauteeing the 'shrooms in buttah

Step 4a: Adding the parsley
When the mushrooms have sauteed in the butter and are starting to turn a lovely golden brown I tossed in a handful of freshly chopped parsley and a bit of garlic powder and a bit of kosher salt.  Saute for a few minutes and then you're ready for the liquids.
Sauteed 'shrooms

Step 4b: Adding the liquid
At this point I added the meat drippings from the tray that comes with the Foreman grill and also poured out of the foil wrapped meat.  To this I added about 1 cup of red wine.  I used a lovely shiraz/cabernet but feel free to use whatever you have and like to drink.  DO NOT bother with cooking wines.  The reason chefs always tell you to use a wine you would drink is because the flavor gets concentrated in the cooking process and honestly if you wouldn't drink it then it probably won't taste very good in a sauce.
Mushroom/Red Wine Sauce

Step 4c: Reduced
I let this simmer for about 1/2 an hour until it was reduced to the point the sauce would lightly coat the back of a spoon.  Taste for seasoning and add pepper or salt as needed.  Then lastly add a pat of butter and let it melt and it will help to bind the sauce and give it that lovely sheen.
Mushroom/Red Wine sauce reduced

Step 5: Buttered Noodles w/Parsley
Accompanying the meat I stuck with simple egg noodles tossed with butter and fresh chopped parsley.  It is a nice simple side for the meat and the rich sauce.
Buttered Egg Noodles w/Parsley

Step 6: Slicing the meat
Here you can see I have thin slices cut against the grain.
Slicing the meat

Step 7:  Finished Plate!
And voila!  Here is the beautiful finished plate ready to be enjoyed with a glass of that Shiraz/Cabernet I used for the sauce.
Finished Plate

So what are eating tonight Kossacks?  Share your recipes tips and stories below!

Originally posted to Original Cin's on Sat Apr 03, 2010 at 04:27 PM PDT.

Your Email has been sent.
You must add at least one tag to this diary before publishing it.

Add keywords that describe this diary. Separate multiple keywords with commas.
Tagging tips - Search For Tags - Browse For Tags


More Tagging tips:

A tag is a way to search for this diary. If someone is searching for "Barack Obama," is this a diary they'd be trying to find?

Use a person's full name, without any title. Senator Obama may become President Obama, and Michelle Obama might run for office.

If your diary covers an election or elected official, use election tags, which are generally the state abbreviation followed by the office. CA-01 is the first district House seat. CA-Sen covers both senate races. NY-GOV covers the New York governor's race.

Tags do not compound: that is, "education reform" is a completely different tag from "education". A tag like "reform" alone is probably not meaningful.

Consider if one or more of these tags fits your diary: Civil Rights, Community, Congress, Culture, Economy, Education, Elections, Energy, Environment, Health Care, International, Labor, Law, Media, Meta, National Security, Science, Transportation, or White House. If your diary is specific to a state, consider adding the state (California, Texas, etc). Keep in mind, though, that there are many wonderful and important diaries that don't fit in any of these tags. Don't worry if yours doesn't.

You can add a private note to this diary when hotlisting it:
Are you sure you want to remove this diary from your hotlist?
Are you sure you want to remove your recommendation? You can only recommend a diary once, so you will not be able to re-recommend it afterwards.
Rescue this diary, and add a note:
Are you sure you want to remove this diary from Rescue?
Choose where to republish this diary. The diary will be added to the queue for that group. Publish it from the queue to make it appear.

You must be a member of a group to use this feature.

Add a quick update to your diary without changing the diary itself:
Are you sure you want to remove this diary?
(The diary will be removed from the site and returned to your drafts for further editing.)
(The diary will be removed.)
Are you sure you want to save these changes to the published diary?

Comment Preferences

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site