1 lb top loin steak (1 large steak or 2 small/medium)
2 tsp salt
½ tsp garlic
For the mushroom sauce
1 tbsp extra virgin olive oil
1 cup onion, chopped
5 shiitake mushrooms, stem removed, washed and sliced
10 ozs sliced button mushrooms
½ cup dry red wine
½ tsp dried thyme
¼ tsp dried rosemary
1 tbsp butter
salt and pepper to taste
Preheat oven to 400 degrees.
Combine the salt and garlic powder in a bowl to make the rub. Place the steak on a work surface, and sprinkle the rub generously to cover one side of the steak. Rub the salt / garlic mixture on the steak. Turn the steak over, and add repeat the process to coat the second side with the rub. Let the steak sit at room temperature for 30 minutes to absorb the rub.
You can start making the mushroom sauce about 15 minutes after preparing the steak rub. Heat the olive oil in sauce pan on medium. Add the onions, cook until they begin to soften, about 5 minutes.
Add the shiitake and button mushrooms to the pan along with salt and pepper to taste. Stir to combine with the onions. Cook until the mushrooms begin to sweat–the moisture begins getting released from the mushrooms. This take about 5 minutes
Add the wine to the mushrooms, along with the thyme and rosemary. Simmer for about 5 minutes, stirring occasionally until most of the wine has been absorbed. Stir in the butter, and let it melt to finish the sauce. Keep the mushroom sauce warm while you cook the steak.
Coat an oven proof skillet with oil spray and heat on medium high. When the pan is hot, add the steak. Cook for one minute to brown the meat, then turn the steak and cook for one more minute.
Move the skillet to the oven, and roast for 12 to 15 minutes for medium rare. Check for doneness at 12 minutes, taking care not to overcook the steak.
When the steak is done, let it rest for a few minutes on a platter. Slice crosswise, on a thin diagonal cut. To serve, plate several strips of the steak, topped by the mushroom sauce. Enjoy with a big red wine!
London broil is the name of the preparation, not the cut of steak. Some stores will market it as London broil, but you can simply by the top round steak if they don’t use the London broil name.
London broil is a lean cut of steak best served medium rare. Overcooking can lead to a tough steak.
You are likely to wind up with some extra mushrooms, which can be used over potatoes as a side dish or for another meal.