I
have made the recipe as below and also the following way. It is easier to thinly slice the steak,
while slightly frozen, against the grain, and sauté it about 30 seconds on each side so that it will be
cooked but slightly rare and much more tender then broiled steak. London
broil is not a very tender cut and needs to be cooked for either a very short
period of time or for a long time.
Yield: 4 servings
- 1½ pounds London broil
- ½ cup olive oil, plus more for brushing steak
- salt and pepper
- ¼ cup balsamic vinegar
- 4 portobello mushroom caps, cut in slices
- 1 Vidalia onion, cut in rings
- ½ cup mayonnaise
- 1 tablespoon grated horseradish or grainy mustard
- ½ cup chopped fresh parsley
- ½ lemon, juice only
- 4 pieces ciabatta bread, split horizontally
- ¼ pound Fontina cheese, sliced
- ⅓ (packed) coarsely chopped arugula leaves
1. Preheat oven broiler for 5 minutes.
2. Brush both sides
of London broil with olive oil and season with salt and pepper. Place the steak
on a broiler pan and
broil about 4-inches from the heat source, about 5 minutes per side.
3. Lay the
portobellos and onions in a single layer on a sheet pan lined with aluminum
foil. Drizzle with oil and vinegar
then put in the oven and roast for 10 minutes.
4. Remove the steak
to a cutting board. Let rest for 5 minutes then slice the steak thinly against
the grain.
5. In a small bowl,
combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise
mixture on both
sides of the split ciabatta.
6. Lay several slices
of steak on the bread and mound with a bit of mushrooms and onions. Cover with
a couple of slices
of cheese. Broil until cheese melts slightly and is lightly browned.
7. Garnish with
arugula, and serve.
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