Ingredients
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1 london broil beef, thick cut
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salt, to taste
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black pepper, to taste and preferably freshly ground
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1 tablespoon canola oil
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8 green onions, green and white parts chopped into 1/2 inch pieces
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8 ounces sliced mushrooms
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2 garlic cloves, smashed or pressed through a garlic press
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3/4 cup dry white wine
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3/4 teaspoon beef bouillon paste
Instructions
- Heat a large, heavy saute pan over medium high heat.
- When hot, add oil and swirl pan to cover bottom of pan completely.
- Salt and pepper one side of the London Broil.
- Place seasoned side down in the prepared pan.
- Salt and pepper the remaining side and add a splatter screen to the pan.
- For medium-rare, saute meat for three minutes on the first side.
- Turn and saute for three and a half minutes on the other side.
- For more well-done meat, saute four minutes per side.
- Using tongs, transfer meat to a heated plate and place in very low-heat oven (150 degrees).
- Return pan to burner and while stirring, add the green onions, garlic and mushrooms.
- Stir just until onions start to wilt.
- Pour in wine and add bouillon paste.
- Stir up any browned bits and boil until liquid decreases by half.
- When sauce has reduced, slice meat on the bias into thin strips and serve with sauce.