Trim any excess fat from the London Broil.
In a small bowl whisk together the olive oil (reserving 1 tablespoon), lemon juice and garlic. Place the London Broil in a zipper bag and add the marinade. Let the meat marinate for at least 1 hour prior to grilling.
Grill the London Broil 8-9 minutes per side for medium rare, 10-12 minutes each side for medium.
When the London Broil is cooked to your preference, place it on a cutting board and allow it to rest for 5 minutes.
While the London Broil is resting, heat the remaining 1 tablespoon of olive oil over medium high heat and add the mushrooms and salt. Once the mushrooms have turned golden brown, add the balsamic vinegar and ground pepper to taste. Stir well and allow to cook another 2-3 minutes and remove from heat.
Slice the meat thinly and serve with the mushroom mixture.
Preheat the oven to 400°F.
Place a 12 inch non-stick skillet in the oven for about ten minutes. Remove and add the olive oil to the pan and swirl to coat the pan well. Add the mushrooms and shallots and toss until well blended. 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, 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 or skillet 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.
Rare steak takes about 8 minutes of the first side and 6 minutes after the turn.
Medium rare steak takes about 12 minutes of the first side and 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 it 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 1/3 of the sautéed mushrooms.
Preheat the oven to 400°F.
Place a 12 inch non-stick skillet in the oven for about ten minutes. Remove and add the olive oil to the pan and swirl to coat the pan well. Add the mushrooms and shallots and toss until well blended. 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 bourbon, beef stock, 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 or skillet 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.
Rare steak takes about 8 minutes on the first side and 6 minutes after the turn.
Medium rare steak takes about 12 minutes of the first side and 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 it 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 1/3 of the sautéed mushrooms.
