London Broil - Round Steak with Mushroom Steak Sauce

 

Strictly speaking - a London Broil is not a cut of meat. It's a cooking method. Most of the time, it refers to a flank steak. However, our local grocery had a round steak on sale this week, and they ran the sale as "a London Broil". Hmph. Either way - here's what to do with it.

For the Marinade:

1/4 cup red wine

1/4 cup red wine vinegar

1/4 cup coarse ground mustard

1 tsp freshly ground black pepper

5 cloves of garlic, smashed and roughly chopped

For the mushroom steak sauce:

1 lb crimini mushrooms, sliced

1/4 cup chicken broth

2 tsp dried oregano

2 tsp dried thyme

1 Tbl Worchestershire sauce

1 tsp dry mustard

2 Tbl reserved marinade (above)

2 Tbl heavy cream

1 Tbl sherry

1. Combine all the ingredients of the marinade, whisking together in a glass container or plastic bag. Add beef, turning to coat, and stash in the fridge for at least six hours. Overnight is better.
2. For the steak sauce, combine first seven ingredients in a saucepan. Bring to a boil, then reduce to a simmer. Allow to simmer for about an hour, stirring occasionally. The mixture should be nearly dry. As it nears the end of the cooking time, stir more often, and reduce heat to low if necessary.
3. Add sherry, cook for a couple of minutes. Finish with the cream, and keep warm until ready to serve with the beef.
4. Preheat the grill to 350-400F, medium to medium high. When ready, remove meat from marinade. Discard marinade. Pat meat dry.
5. Place meat on the hot portion of the grill. Close the lid, and grill for seven minutes. Don't touch it or flip it during this time. At seven minutes, flip it over - once! This is what you're looking for:
6. Once the second side has had seven minutes (this is for medium rare) remove from heat, tent with foil and allow the steak to rest for ten minutes. 
7. Once the rest is done, slice on the bias and serve with the mushroom steak sauce.