Ingredients
2 lb London broil, sirloin
½ cup parsley, minced
1 tsp rosemary, crushed and dried
1 cup red wine, dry
1 lb Portobello mushrooms
2 cups beef broth
2 tbsp shallots, minced
3 cloves garlic
⅓ cup tomatoes, diced
4 tbsp vegetable oil
2 tbsp unsalted butter
salt and ground black pepper, to taste
Preparation
In a Ziploc bag, marinate the London broil with garlic, rosemary, parsley, wine, mushrooms, salt and pepper, and shallots.
Marinate the beef for 1 hour in the refrigerator.
Preheat the oven to 360 degrees F. Afterward, remove the steak from the marinade and reserve the liquid.
Heat a large skillet with oil and cook the steak over medium heat. Cook for about 3 to 4 minutes per side and finish this in the oven to your desired doneness.
Remove the steak from the skillet and saute the mushroom and set aside.
Pour in the reserved marinade along with the tomatoes and the beef broth. Cook the mixture on low heat for 20 minutes until the broth becomes thick, remove from the heat and swirl in the butter.
Slice the steaks to your desired thickness. Top it off with a little bit of parsley and enjoy a perfectly cooked, tenderized London broil!
