London Broil with Shiitake Mushrooms
For being such a lavish tasting meal, this recipe is a pretty cheap one to make.
Servings: 2 servings
Ingredients
- 1 lb. London Broil steak
- 10 oz. Shiitake mushrooms
- 2 Tbsp. brown sugar
- 1/2 tsp. paprika
- 1/2 tsp. coriander
- 1/2 tsp. salt
- 1/4 tsp pepper
- 4 Tbsp. butter
Instructions
- Mix together the brown sugar, paprika, coriander, salt, and pepper in a small bowl.
- With clean hands, rub each side of the steak with the seasoning rub. Let the steak sit on a plate with the dry rub for at least 15 minutes. If you have time for longer, let it sit for 1 hour.
- Cut off the stems of the shiitake mushrooms, then dice them into tiny pieces.
- In a small pan, melt 2 tablespoons of the butter, then add the mushrooms. Cook on a low setting for 10 minutes, stirring occasionally.
- While the mushrooms are cooking, heat up a cast-iron skillet over high heat. Melt the other 2 tablespoons of butter in the skillet. When the butter sizzles, the skillet is ready.
- Add the London Broil to the skillet and let it cook for 3 minutes on each side (6 minutes total). Turn the heat off and remove the skillet from the burner (leaving the steak in the skillet).
- Use a meat thermometer to see if it's done after cooking—should read 135 degrees for a medium-rare. If the meat is not ready, loosely cover (also known as "tenting") the top of the skillet with aluminum foil and leave the steak for 5 minutes. Check the temperature again.
- When the meat hits anything above 135, or to whatever desired toughness you want for the steak, remove it from the skillet and place it on a cutting board. Let it rest for 10 minutes.
- Slice the steak against the grain. Serve the slices with the buttery shiitake mushrooms, as well as any other sides (or cocktails!) you desire.
Notes
Thinking about grilling the London Broil? Go for it! Follow the same recipe except for cooking on the cast-iron skillet. Just make sure to read the temperature, and when it hits 135 degrees, remove it to a plate and let it rest.Â