Having all the guests we have had this month has FORCED us (hehehe) to eat like kings. I always try and make 'special treats' for our guests, especially now, when we live so far away. It is my way of saying "Thank You for making this long trip".
So, when company comes, I let out all the stops.
And that often means: London Broil. (Thank Goodness for Giant's By One Get One Free!!!)
Now-as we have had our fair share of company, I have made MY fair share of London Broil-but none so delicious as this last time. From henceforth, my London Broil will always be paired up with this declicious sauce.
Also-on this particular occasion, I was a first time user of Meat Tenderizer. Now people. I always thought this was an unnecessary added expense. I mean-WHAT was IN it, anyhow?! What can a bit of white powder do?!?
It is the greatest, and my beef steaks and such will never be without it from now on!
Sprinkle Meat Tenderizer over London Broil to coat. Score meat diagonally with a crisscross pattern.
Meanwhile: mix up
1/3 c. olive oil
1 t. parsley
1-2 T. lime juice (or lemon if you prefer)
2-3 T. minced garlic
a few splashes Red Wine Vinegar
Freshly ground black pepper
a few splashes of Whorsersire Sauce
Place meat in marinade for as long as you can. (Four hours is perfect-but I did it in two and it was still great!)
In skillet: saute 2 cups (or so) mushrooms in some olive oil until slightly cooked (NOT too much!) Remove from heat.
In saucepan~ combine:
1 cup red wine
2 cups beef broth
1 T. cornstarch (mixed with a bit of water, mind you...)
1/4 t. rosemary (or a fe springs of fresh, minced)
1/4 t. freshly ground pepper
1/4 t. thyme
salt, to taste
Cook over medium heat-stirring often. When sauce begins to thicken, add mushrooms. Turn on low-or warm then grab your meat.
You can either: Place meat in a broiler pan and broil 4 inches from heat until brown on both sides...OR...do the same with the grill.
Slice meat into thin pieces across grain-and pour mushroom sauce over. Garnish with fresh rosemary.