London Broil with Mushroom Vinaigrette Recipe

Name: London Broil with Mushroom Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-pound boneless shoulder steak or top round steak; 3 tablespoons Worcestershire sauce (eyeball it); 5 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling; Salt and freshly ground black pepper; 1 10-ounce package cremini (baby portobello) mushrooms, brushed clean, quartered; 1 large yellow onion, chopped; 3 garlic cloves, chopped; 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs); 1/4 cup sherry vinegar; 2 heaping tablespoons Dijon mustard; 1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped

Servings: persons

2-pound boneless shoulder steak or top round steak
3 tablespoons Worcestershire sauce (eyeball it)
5 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 10-ounce package cremini (baby portobello) mushrooms, brushed clean, quartered
1 large yellow onion, chopped
3 garlic cloves, chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
1/4 cup sherry vinegar
2 heaping tablespoons Dijon mustard
1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped

1
Preheat the broiler on high and set the rack closest to the flame.
2
Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper.
3
Marinate the steak for 5 minutes.
4
Transfer the marinated steak to a broiler pan and broil for 6 minutes per side.
5
Remove from the broiler and allow the meat to rest for 5 minutes, tented loosely with a piece of aluminum foil.
6
While the steak is working, heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
7
Add the mushrooms and brown for 5 minutes, stirring every now and then.
8
Turn the heat down to medium and add the onions, garlic, and thyme and season with salt and pepper.
9
Cook for 3 to 4 minutes, or until the onions become tender and translucent.
10
Add the sherry vinegar and mustard and stir to combine.
11
Turn off the heat.
12
Some liquid will evaporate.
13
Whisk in about 3 tablespoons more of EVOO, add the parsley, and reserve the vinaigrette while you slice the steak.
14
Slice the rested steak very thin, against the grain and on an angle.
15
Serve the sliced meat topped with some of the mushroom vinaigrette.
16
Shoulder steak is often labeled as London Broil in the meat case.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-pound boneless shoulder steak or top round steak, 3 tablespoons Worcestershire sauce (eyeball it), 5 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling, Salt and freshly ground black pepper, and more.

Yes, London Broil with Mushroom Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

London Broil with Mushroom Vinaigrette

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