London Broil with Herbed Mushrooms

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  • 1 top round roast, about 1 1/2 pounds
  • 3 tablespoons extra-virgin olive oil, plus extra for pan
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, divided and minced
  • 1 1/2 teaspoons finely chopped fresh thyme, divided
  • 2 tablespoons unsalted butter
  • 1 large shallot, diced
  • 1 pound mixed mushrooms (chanterelle, shiitake, cremini, oyster), thinly sliced
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1/4 cup sherry
  • 2 tablespoons heavy cream
  • 1 tablespoon finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper


Poke roast on both sides with a fork.
Place oil, vinegar, 1 clove minced garlic and 1/2 teaspoon thyme in a large, zip-top plastic bag and shake to combine.
Add roast. Seal and marinate at room temperature for 1 hour, or refrigerated for up to 12 hours.
Heat a large sauté pan over medium-high heat.
Remove roast from marinade and season well with salt and pepper.
Lightly coat pan with oil. When hot, add roast and brown on all sides.
Reduce heat slightly and cook to medium-rare to medium, or until internal temperature reaches 130°-140°F.
Remove from pan, set aside and cover loosely with foil.
Pour off excess fat from pan and return to heat. Add butter and shallot and sauté until translucent.
Add mushrooms, rosemary and remaining garlic and thyme. Season with salt and pepper.
Sauté until mushrooms release juices and liquid cooks off, then add sherry and cream. Boil until sauce thickens slightly.
Remove from heat, add parsley and season to taste.
Thinly slice roast against grain and cover with mushrooms.
Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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