Serve with baby spinach salad dressed with oil and vinegar or blue cheese dressing, your choice.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the broiler on high and set the rack closest to the flame.
Step 2
Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Marinate the steak for 5 minutes. Transfer the marinated steak to a broiler pan and broil for 6 minutes per side. Remove from the broiler and allow the meat to rest for 5 minutes, tented loosely with a piece of aluminum foil.
Step 3
While the steak is working, heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown for 5 minutes, stirring every now and then. Turn the heat down to medium and add the onions, garlic, and thyme and season with salt and pepper. Cook for 3 to 4 minutes, or until the onions become tender and translucent. Add the sherry vinegar and mustard and stir to combine. Turn off the heat. Some liquid will evaporate. Whisk in about 3 tablespoons more of EVOO, add the parsley, and reserve the vinaigrette while you slice the steak.
Step 4
Slice the rested steak very thin, against the grain and on an angle. Serve the sliced meat topped with some of the mushroom vinaigrette.
Tidbit
Step 5
Shoulder steak is often labeled as “London Broil” in the meat case.
