The Atlanta Journal-Constitution
DRY RUBBED LONDON BROIL WITH RED WINE MUSHROOMS
2 tablespoons lemon zest
1 1/2 teaspoons coarsely ground black pepper
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons paprika
2 teaspoons garlic powder
2 pinches cayenne pepper
1 ( 2- pound) top round or flank steak
3 tablespoons extravirgin olive oil
3 tablespoons unsalted butter, divided
1 medium shallot, finely diced
3/4 pound white or cremini mushrooms, sliced
1/2 cup quality red wine
1 teaspoon Worcestershire sauce
1 1/2- 2 tablespoons finely chopped herbs ( chives, parsley, rosemary)
In a small bowl, mix together the lemon zest, black pepper, 1 teaspoon salt, paprika, garlic powder and cayenne. Sprinkle the mixture on both sides of the steak and massage into the meat. Let the steak rest on a plate on the counter for 1 hour.
Turn the broiler on high with the rack closest to the heating element.
Place the steak on a rimmed sheet pan. Broil 5- 6 minutes until the top starts to slightly brown. Using tongs, flip and continue cooking for 5 more minutes ( for medium- rare). Remove from the oven and let rest on the pan. Meanwhile, make the mushroom sauce.
Heat the oil and 2 tablespoons of butter in a skillet on medium. Let it melt and foam, 1- 2 minutes. Add the shallot and cook until soft, 1- 2 minutes. Add the mushrooms, stirring occasionally until they release some of their liquid, about 2 minutes. Add the wine, bring to a simmer and cook until slightly reduced, 5- 8 minutes. Turn off the heat. Stir in the Worcestershire sauce and remaining ½ teaspoon salt and tablespoon of butter.
Transfer the steak to a cutting board. Add any pan juices to the skillet and stir to finish the sauce. Slice the steak very thinly, about ⅛- inch thick. Place into the skillet. Sprinkle with the herbs and serve.
Serves 4- 6.
Per serving, based on 4: 600 calories ( percent of calories from fat, 58), 53 grams protein, 7 grams carbohydrates, 2 grams fiber, 37 grams total fat ( 14 grams saturated), 179 milligrams cholesterol, 884 milligrams sodium.