This versatile London Broil can go on an outdoor grill, an indoor grill, or can be prepared sous vide.
London Broil with Rosemary and Grilled Mushrooms and Shallots
Last Updated on April 16, 2022
Grilled London Broil with Rosemary, Mushrooms and Shallots
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.
Servings (slide to adjust): servings
Calories per serving: 438kcal
Ingredients
- 1 large London Broil
- 1 garlic clove, sliced
- 5 fresh rosemary sprigs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Olive oil
- 2 cups red wine
Ingredients necessary for the recipe step are in italic.
Instructions
- 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.
For an Outdoor Grill
- 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.
For an Indoor Cast Iron Grill
- Put the flame under the grill on high and let the grill get to almost smoking. Use a brush to brush some oil on the grill then reduce the heat to medium.
- Put some the reserved rosemary on the grill and top with the meat, and put the rest of the rosemary on top. Get a large cover, like for a wok or graniteware roaster and cover. Cook the meat for about 10 minutes, then flip making sure the uncooked rosemary goes on the bottom. Cover and continue cooking until the meat is to your liking.
For Sous Vide
- Cook the meat in the marinade to the desired temperature, then grill it with the rosemary on a cast iron grill.
- Remove from the grill, and let rest lightly covered for 5 minutes before carving. Cut the meat against the grain.
Notes
Use a pretty good red wine for this. A nice Chianti, Cabernet, Shiraz or Burgundy would be nice.
Nutrition
Calories: 438kcalCarbohydrates: 4gProtein: 32gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 114mgSodium: 113mgPotassium: 570mgFiber: 0gSugar: 4g
I made BBQ chips and grilled peppers with this. I also made Secret Garlic Sauce for the potatoes.
BBQ potatoes with grilled peppers
Grilled Mushrooms and Shallots
Recipe Type: Side Dish
Cuisine: French
Author:
Prep time:
Cook time:
Total time:
Serves: 6 servings
Recipe: London Broil with Rosemary
Ingredients
- 2 cups thickly sliced steak style mushrooms
- 1 large shallot, sliced
- 1 tablespoon sherry
- 1 tablespoon butter, chopped
Instructions
- Put all the ingredients in a large bowl and let them marinate while the grill is getting ready.
- [cap align=”aligncenter” width=”620″][url href=”https://the-good-plate.com/wp-content/uploads/2018/10/lbroil_mushrooms-1024×768.jpg”][img src=”https://the-good-plate.com/wp-content/uploads/2018/10/lbroil_mushrooms-1024×768.jpg” width=”620″ height=”465″ class=” size-large” title=”lbroil_mushrooms”][/url]Mushrooms and Shallots with Sherry and Butter[/cap]
- 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.
Notes
Variations[br]If you’re concerned about fat, you can omit the butter. The alcohol will cook out, or you can use cooking sherry.
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Hurray for the Olympics! Never mind which country wins and which loses, no matter who loses or wins any individual competition, while these fabulous times are with us we’re all of us winners! 🙂
Here! Here! Darn it, I should have waiting to post this recipe until the Olympics. Oh, well, I’m glad you enjoyed it.
As usual you always provide some cool info.
Thanks for posting about the London Broil. I see it at the market, but I have always wondered how to prepare it so it isn’t tough. I’m going to try those mushrooms, too. It’s going to be a great summer!