Recipe: London Broil with Mushroom Sauce

London Broil

London Broil with Mushroom Sauce 

Meaty and flavorful, a London Broil prepared simply will please any beef lover. Leftovers are great sliced thinly served on a Caesar salad or in a Thai beef salad. They also make a great roast beef sandwich on crusty rolls with horseradish mixed with sour cream the next day. 

London Broil is a thick cut of top round. Approximately 2 inches thick is perfect for grilling. It’s a very lean cut of beef and is best cooked to medium or medium rare for tender, juicy meat. 

1   2 lb top round London Broil

2   cloves garlic, mashed

½  teaspoon fresh ground black pepper

2   teaspoons brown sugar

½   cup soy sauce

2   tablespoon vegetable oil

1   lb fresh white mushrooms

2   tablespoons butter

2   shallots finely minced

¼   cup sherry or red wine

½   teaspoon salt

pepper to taste 

Place the London Broil in a baking dish large enough to hold the entire piece of meat. Combine the garlic, pepper, sugar, soy sauce and oil and pour over meat. Turn meat over several times to coat well. Cover with plastic wrap and let meat marinate for 1-2 hours in the refrigerator turning occasionally. 

Remove meat from marinade and let excess marinade drain off. Preheat an outdoor grill to medium high heat. Grill for about 5-7 minutes on each side. Cook meat till slightly less than desired doneness, medium to medium rare is recommended. This lean cut of meat can be tough if overcooked. Remove meat from broiler to a cutting board and let rest uncovered for 15 minutes. Meat will continue to cook slightly while resting. 

While meat is resting melt butter in a sauté pan. Add shallots and cook till translucent. Turn heat up to medium high and add sliced mushrooms. Sauté till cooked through. Add the sherry, salt and pepper and cook till wine is slightly reduced. Remove from heat. 

Slice meat across the grain and serve with the mushroom sauce. 

Serves 6-8.

  1. Okay, I’m going to give yours a shot. I’ve tried to cook a decent London Broil, with no visible luck.

    I’m thinking I’ve only tried maybe a total of 1″ thick, so perhaps the 2″ rule might be more successful. Everyone always raves about it. I’d like to experience that, so I’ll let you know…

      • lvegas
      • October 14th, 2009

      It’s such a lean piece of meat. It really has to be medium to medium rare and that can hard to do with a thinner cut. I get one that’s way too big for us just to have leftovers to cook with. You can even cut the leftover roast up into cubes the day after and use it for stew..or smaller cubes for chili. A piece of meat that might cost $10 turns into 3 main course meals for us. That makes it cheaper than ground meat or chicken breast. Let me know how yours turns out!

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