Looking for a recipe that's healthy yet hearty? Look no further than this delicious London Broil from DIY's own Dr. Gourmet, Tim Harlan....
Ingredients:1 tsp. grapeseed oil
1 1/2 lbs. small Crimini mushrooms, halved
1 cup minced shallot
6 Tbsp. cognac
3/4 cup non-fat beef stock
1/8 tsp. salt
2 Tbsp. maple syrup
Fresh-ground black pepper to taste
1 Tbsp. unsalted butter
1 1/2 lbs. lean London broil (top round) Steps: - Preheat the oven to 400?F.
- Place a 12-inch, non-stick skillet in the oven for about ten minutes. Remove from oven and add the grapeseed oil to the pan and swirl to coat the pan well. Add the mushrooms and shallots and toss until well blended and return the pan to the oven. Check the mushrooms about every 5 minutes and toss well. Stir with a wooden spatula if necessary.
- After about 15 minutes, the mushrooms will be well browned. Add the cognac, beef stock, salt, maple syrup, pepper and butter. Toss well and return to the oven. Cook for another ten minutes to reduce the liquid by about half. Remove the pan and set aside.
- Place a 12 inch non-stick grill pan in the oven at 400?F. Heat for about ten minutes. While it is heating carefully sprinkle 1/2 of the 1/8 teaspoon of salt across the top of the steak. Grind black pepper across the top. When the grill pan is hot place the steak in seasoned side down. Return the grill pan to the oven.
- Before turning the steak sprinkle the remaining salt over the top.
Note: Rare steak takes about 8 minutes on the first side, 6 minutes after the turn. Medium-rare steak takes about 12 minutes of the first side, 8 minutes after the turn. - Remove the steak from the oven and turn the oven off. Place the pan with the mushrooms back in the oven. Place the steak on a cutting board and allow to rest for 3 – 5 minutes.
- When ready to carve, slice the beef very thin cutting across the grain.
- Serve over Garlic Mashed Potatoes and top with 1/6 of the sauteed mushrooms.
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