London Broil with Red Wine, Fennel and Olives Recipe

Name: London Broil with Red Wine, Fennel and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; One 1 1/2-pound piece of London broil (about 1 1/4 inches thick), cut in half; Salt and freshly ground pepper; 1 medium onion, thinly sliced; 1 small fennel bulbhalved, cored and very thinly sliced crosswise; 1/2 pound pitted Calamata olives, coarsely chopped; 2 large garlic cloves, minced; 1 cup dry red wine; 1 cup water; 1/4 cup fresh orange juice; 2 teaspoons finely chopped sage, plus sage leaves for garnish

Servings: persons

2 tablespoons extra-virgin olive oil
One 1 1/2-pound piece of London broil (about 1 1/4 inches thick), cut in half
Salt and freshly ground pepper
1 medium onion, thinly sliced
1 small fennel bulbhalved, cored and very thinly sliced crosswise
1/2 pound pitted Calamata olives, coarsely chopped
2 large garlic cloves, minced
1 cup dry red wine
1 cup water
1/4 cup fresh orange juice
2 teaspoons finely chopped sage, plus sage leaves for garnish

1
In a large, deep skillet, heat the olive oil until shimmering.
2
Season the meat with salt and pepper, add to the skillet and cook over moderate heat until lightly browned on both sides, about 4 minutes; transfer to a plate.
3
Add the onion, fennel, olives and garlic to the skillet and cook over moderate heat, stirring occasionally, until very tender, about 8 minutes.
4
Add the wine, water, orange juice and chopped sage and bring to a simmer.
5
Cook over moderate heat for 5 minutes.
6
Add the meat to the skillet.
7
Cover and cook the meat over moderately low heat until an instant-read thermometer inserted into the thickest part of the meat registers 145for medium rare, about 12 minutes.
8
Transfer the meat to a cutting board and cover loosely with foil; let stand for 5 minutes.
9
Transfer the onion and fennel mixture to a platter and keep warm.
10
Thinly slice the meat and arrange it over the vegetables.
11
Pour the pan juices over the meat, garnish with the sage leaves and serve immediately.

156

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 tablespoons extra-virgin olive oil, One 1 1/2-pound piece of London broil (about 1 1/4 inches thick), cut in half, Salt and freshly ground pepper, 1 medium onion, thinly sliced, and more.

Yes, London Broil with Red Wine, Fennel and Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

London Broil with Red Wine, Fennel and Olives

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