|London Broil with Mushroom Vinaigrette|
Yikes! Has it really been two weeks since my last dish? Where has the time gone?
I was supposed to participate in the Father's Day #SundaySupper event but the Thursday before I emailed that week's host, Susan of The Girl in the Little Red Kitchen and withdrew because of my busy schedule leading up to Sunday and didn't think I would be able to prepare my dish in time. Last week, I had an idea for a restaurant-caliber dish but still haven't fully conceptualized it yet.
Way before I even conceptualized the idea of a food blog, my mother gave Mrs. Stuntman and I a Rachael Ray cookbook when we first moved in together. In all honesty, it sat several years collecting dust but found it recently started to flip through it and found this dish.
Now, let's just say that you could safely put me in the category of a Rachael Ray critic. I think she has great charisma to be relatable to a very wide audience and her dishes are approachable to the novice home cook. After all, she must be doing something correctly considering how successful she's become. My problem lies in the food she prepares. It lacks creativity, imagination and technical expertise. Why would you feature one of her dishes here, then? This dish will set a baseline and inspiration for my own London Broil dish I'll publish later, hopefully improving on the dish.
Inspire my own London Broil dish.
Adapted from page 146 of Rachael Ray 365: No Repeats by Rachael Ray. (This recipe is also known as recipe #164 in the book.)
1 2-pound boneless London Broil
3 tablespoons Worcestershire sauce
5 tablespoons plus 1/4 cup extra-virgin olive oil, divided
Freshly ground black pepper
1 8-ounce package cremini mushrooms, cleaned, then quartered
1 large yellow onion, chopped
3 cloves garlic, chopped
Leaves from 4 sprigs fresh thyme
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup fresh flat-leaf parsley, chopped plus more for garnish
1. Prepare the London Broil. Place a rack in the oven closest to the broiler heat source and preheat the broiler to high. Combine the 1/4 cup olive oil and Worcestershire sauce in a small bowl and season with salt and pepper. Place the London Broil in a resealable bag and pour the Worcestershire/oil mixture over it, rub it into the meat and set aside to marinate at room temperature, approximately 5 minutes. Place the marinated steak on a broiler pan and broil for 6 minutes per side for medium rare. Remove from heat, set aside covered in a foil tent to allow for carryover cooking while the mushrooms are prepared. Speaking of...
2. Prepare the mushrooms. While the London Broil cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the mushrooms and brown, stirring occasionally for approximately 5 minutes. Reduce the heat to medium, then add the onions, garlic and thyme in addition to seasoning the mushrooms with salt and pepper and sweat the mushrooms, approximately 3 to 4 minutes. Next, stir in the white wine vinegar and mustard. Remove the skillet from heat, then stir in 1/2 cup parsley and remaining 3 tablespoons olive oil.
3. Plate the dish. Slice the London Broil thinly across the grain. To plate, fan the slices out on a warmed plate, top with mushrooms and garnish with parsley.
I ran into a minor execution issue because I left the London Broil in the marinade too long so I wasn't able to sear it under the broiler. Other than that, the vinaigrette was tasty and the execution was quick, however this dish is just not my style. I'll follow up with my revisions later. Until then...