Recipes in this Post
- Grilled Garlic Studded Red Wine Marinated London Broil with Rosemary Sprigs
- Grilled Mushrooms and Shallots in Sherry
Many years ago, when I thought that my oven didn’t work (it did, I wasn’t doing right), I marinated a steak and some fresh rosemary and put that on the grill. It was delicious! As the steak cooked, the fresh rosemary sprigs gave off their own smoky goodness.
I could not think of a better dish to put on the barbecue for 4th of July. What goes great with steak? Mushrooms! What goes great with mushrooms? Shallots and sherry. So, I’m going to grill some mushrooms with sherry and shallots to accompany my London Broil. Spane asked for Barbecued Chips instead of potato salad. In a way, I’m really happy because everything but the Balsamic Strawberry and Blueberry Trifle with Lemon Cream is going on the grill.
- 1 large London Broil
- 1 garlic clove, sliced
- 5 or 6 fresh rosemary sprigs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Olive oil
- 2 cups red wine
- Take a knife and make small slits in the London Broil. Put the garlic slices in those slits. Set aside.
- In a large bowl, put the Worcestershire sauce, olive oil, and red wine. Mix together.
- Put the rosemary sprigs in the bottom of the container in which you are going to marinate the meat.
- Put the garlic studded meat in the container, and pour the liquid over it, making sure it is completely submerged. If it isn't, add more wine until it is. Marinate, covered, in the refrigerator at least two hours or overnight.
- Remove the meat from the marinade and set it aside, lightly covered. Remove the rosemary springs and set them aside as well. Do not throw away the marinade.
- Set up your grill for the indirect method. Put some or most of the marinade into a drip pan that will be surrounded by the coals.
- When the coals are ready, if you want, put soaked wood on the coals.
- Put the rosemary sprigs on the grate, over the drip pan. Then put the London Broil on top of the rosemary sprigs.
- Grill the London Broil for five minutes on one side, with the grill covered.
- Turn the meat over, keeping the rosemary on the grill.
- Grill the meat covered until it reaches the desired temperature when checked with an instant-read thermometer, about 20 more minutes.
- Remove from the grill, and let rest lightly covered for 5 minutes before carving. Cut the meat against the grain.
- Preparation time: 24 hour(s) 20 minute(s)
- Cooking time: 20 minute(s)
- Number of servings (yield): 6
- Culinary tradition: French
- My rating 5 stars: ★★★★★ 1 review(s)
- Copyright © The Good Plate.
- Recipe by Adrienne Boswell.
- Microformatting by hRecipe.
Use a pretty good red wine for this. A nice Chianti, Cabernet, Shiraz or Burgundy would be nice.
- 2 cups thickly sliced steak style mushrooms
- 1 large shallot, sliced
- 1 tablespoon sherry
- 1 tablespoon butter, chopped
- Put all the ingredients in a large bowl and let them marinate while the grill is getting ready.
- Use a grill pan with holes in it, and put the mushroom mixture on it.
- Grill over the coals until the mushrooms have lightly browned and the shallots are soft about 10 minutes.
If you're concerned about fat, you can omit the butter. The alcohol will cook out, or you can use cooking sherry.