Grilled London Broil with Caramelized Red Onions for a Picnic #SundaySupper

Grilled London Broil with Caramelized Red Onions for a Picnic #SundaySupper

Call this the conclusion to the London Broil dish I published this past Wednesday. In the post, I profiled a dish that appears in one of Rachael Ray's cookbooks promising to return with an updated (hopefully superior) dish. In addition, this dish is for a #SundaySupper event so I need to explain how this ties into this week's theme.

From a technical standpoint, I like this dish better. First, it's seasoned simply with salt and pepper instead of marinated. Secondly, it's grilled to achieve a better sear instead of broiled. Believe it or not, I actually simplified the accompaniment to the London Broil but it tasted better. From a #SundaySupper standpoint, this week's theme is picnic foods to celebrate the American Independence Day holiday hosted by Jane of Jane's Adventures in Dinner (Thanks, Jane!) later in the week. I like it for summer barbecues because London Broil is generally a cheaper cut of beef that doesn't sacrifice flavor and can feed a lot of people. Furthermore, it can be grilled quickly so there's more time to spend with guests at your barbecue.

I must confess. The onion component of this dish was one of my first success as a food blogger several years ago with my first website. Mrs. Stuntman requests it often. In this case, the balsamic vinegar brings out the sweetness of the red onions that complements the beef well.

The Challenge

Prepare a dish inspired by a Rachael Ray recipe

The Source

I reused the flank steak method from a dish I published last year and adapted the caramelized red onions from epicurious.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 to 4 large red onions, halved, then sliced thin
2 teaspoons balsamic vinegar
Kosher salt
Freshly ground black pepper
1 2-pound London Broil
1 tablespoon Italian parsley, chopped (for garnish)

Method

1. Finish the mise en place. If using an outside charcoal grill, prepare and preheat it. Bring the London Broil to room temperature by setting it out on the counter for no more than 30 minutes. Season the Broil with kosher salt and freshly ground black pepper.

2. Caramelize the onions. Melt the butter in the olive oil in a large non-stick skillet over medium heat. Add the onions and cook until golden brown, stirring frequently, approximately 30 minutes. Add in the balsamic vinegar and season with kosher salt and freshly ground black pepper, to taste.

3. Prepare the London Broil. Place the London Broil under direct heat if using a charcoal grill, or under medium high heat with a gas grill or grill pan, 6 minutes per side for medium rare but test for doneness. Set aside and let it rest to allow for carryover cooking for 5 to 10 minutes while you finish the onions. Slice the London Broil thinly across the grain for tender pieces. To plate, serve family style garnished with parsley.

Successful?

I plated differently for this post but it was still delicious and better than Rachael Ray's recipe.

Before you go, please check out the other picnic dishes prepared for this #SundaySupper event:

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D's Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy's Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane's Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny's Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi's Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma's Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor's Adventures
• Panino con la Salamella by Manu's Menu
• Roast Beef Wraps by Cookin' Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida's Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S'mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue's Nutrition Buzz

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

London Broil with Mushroom Vinaigrette

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.

The Challenge

Inspire my own London Broil dish.

The Source

Adapted from page 146 of Rachael Ray 365: No Repeats by Rachael Ray. (This recipe is also known as recipe #164 in the book.)

Ingredients

1 2-pound boneless London Broil
3 tablespoons Worcestershire sauce
5 tablespoons plus 1/4 cup extra-virgin olive oil, divided
Kosher salt
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

Method

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.

Successful?

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...