Thursday, September 17, 2009

Marinated London Broil with Merlot Mushrooms

You are not going to believe how easy, inexpensive and delicious this recipe is! It's wonderful for entertaining, because a little goes a long way. London broil is often on sale for as low as $2.99 a pound. It needs to be marinated and sliced against the grain, but, when cooked properly, it satisfies even the most demanding palate. My husband and I are big meat eaters and love a good steak. London broil is one of my tricks; it allows us to eat steak once or twice a week without breaking the bank. It's also a very versatile meat ~ the marinating options are endless! I make sandwiches, shish-kebab and Italian beef out of it (recipes coming soon). Enjoy!
London Broil: Serves 2

1/4 cup low sodium soy sauce
1/4 cup merlot
1 tbsp. double concentrate tomato paste
2 tbsp. light brown sugar
2 mashed cloves of garlic

1 lb. london broil (you can also use hangar or flank steak)

Merlot Mushrooms:
1 package of button or baby bella mushrooms
1/2 cup merlot
1 mashed clove of garlic
1 tbsp. butter or oil

Combine marinade ingredients. Pour into a resealable bag and add london broil. Refrigerate 1-4 hours. Allow meat to sit for 15 minutes on the counter before grilling. Grill over medium-high heat for 4-6 minutes then flip. Reduce heat to medium-low and grill for another 3-4 minutes for medium rare steak. While meat is cooking, add butter, olive oil or a combination of the two to a saute pan on medium high heat. Add mushrooms and saute until golden (2-3 minutes). Add garlic, salt, pepper and merlot and bring to a boil. Reduce heat and allow the mushrooms to soak up the wine. Once wine is nearly gone, remove from heat (approximately 8-10 minute). Allow meat to rest for 10 minutes before slicing against the grain. Top with mushroom-wine mixture and serve.

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