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Savory London Broil with Sweet Braised Shallots and Mushrooms

Savory London Broil with Sweet Braised Shallots and Mushrooms

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As I put together the list of meat recipes for this book, tester after tester requested more recipes for London broil. That makes sense because it’s very accessible, not too large or expensive, and if prepared well, it’s delicious. I like to have my butcher “split it” and remove the vein in the center. The result is a super-soft and easy-to-slice quick roast that is full of flavor.

Serves: 8

London Broil

  • 1 (2- to 4-pound) London broil or minute steak, split, and deveined (this recipe can also be made with 2 smaller (11/2- to 2-pound) London broil)
  • 1 head garlic, roasted (instructions below)
  • 1 tablespoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons packed light brown sugar

Braised Shallots and Mushrooms:

  • 3 tablespoons extra-virgin olive oil
  • 6 shallots, sliced
  • 11/2 pounds button or assorted mushrooms
  • 1/3 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

To prepare the London broil:

  1. Preheat oven to 300°F.
  2. Place meat on a piece of parchment paper in a large roasting pan.
  3. In a small dish, mix roasted garlic, onion powder, black pepper, salt, and brown sugar. Spread all over the top of the meat.
  4. Wrap the meat tightly with parchment paper and then with foil.
  5. Bake for 1 1/2 to 2 hours or until meat is 150°F for medium.
  6. Remove meat from oven and allow to rest 5 to 10 minutes until cool enough to slice.
  7. (Alternatively, preheat oven to broil and set the top rack 8 to12 inches from the broiler. Spread seasoning on meat but do not wrap it. Place meat in an ovensafe dish in oven and broil for 7 to 10 minutes, or until an internal meat thermometer registers 150°F for medium. The top should be browned and the meat pink on the inside.)

To prepare the shallots and mushrooms:

  1. Set a saute. pan over medium heat and add olive oil.
  2. When oil is hot, cook shallots until soft, about 6 minutes. Add mushrooms and cook an additional 4 to 6 minutes.
  3. Add balsamic vinegar, soy sauce, and sugar. Season with salt and pepper.
  4. Bring to a boil and cook for 3 to 5 minutes, until sauce is syrupy.
  5. When meat is cool, slice and return meat to the cooking juices in the baking pan. Pour shallot and mushroom mixture over meat.

Roasted Garlic:

  • 1 head garlic
  • 1 to 2 tablespoons extra-virgin olive oil, as needed
  1. Preheat oven to 400°F.
  2. Slice the top off the head of the garlic.
  3. Set the garlic on a large piece of aluminum foil.
  4. Drizzle oil over the garlic, allowing the oil to cover the garlic completely.
  5. Wrap tightly with the foil and place directly on wire rack. Roast for 45 minutes, or until the garlic is softened.
  6. Remove from oven to cool, and then squeeze the roasted garlic from the skins.

Recipe reprinted with permission from Celebrate.

Elizabeth Kurtz is the author of Celebrate, a year-round cookbook with a unique focus on Passover. Her passion for food and sharing great recipes led her to create the highly acclaimed website Gourmet Kosher Cooking in 2009. Though followed by thousands of readers a day, her biggest fans remain her husband and children.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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