Grilled London Broil with Summer Sauce

July 30, 2018
Grilled London Broil with Summer Sauce


Author Notes: Top sirloin is pounded with green and black peppercorns, drizzled with soy sauce, and grilled. A sauce of alliums, mushrooms, vine-ripened tomatoes, capers, artichokes and olives in sherry wine completes the dish. A scattering of fresh herbs is the last touch. Eileen

Serves: 6
Prep time: 30 min
Cook time: 30 min

Ingredients

  • 2.5 pounds London Broil beef (boneless top sirloin) at least 1-1/4 inch thick
  • 2 tablespoons cracked green peppercorns
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced thinly
  • 1 vine-ripened tomato, chopped
  • 1 tablespoon capers
  • 18 ounces canned artichoke hearts, drained
  • 1/2 cup kalamata olives, whole, pitted
  • 1/2 cup dry sherry wine
  • 1 teaspoon balsamic vinegar
  • salt and pepper
  • fresh chopped tarragon, flat-leaf parsley, and chives
In This Recipe

Directions

  1. Combine green and black pepper in a small bowl. Pound the London Broil just enough to even out the thickness and pound in the pepper on both sides. Sprinkle or brush meat with soy sauce. Cover and refrigerate meat until ready to cook.
  2. In a heavy skillet, heat butter and olive oil until fragrant. Sauté the shallot for a minute, then add the garlic and sauté for a minute. Add the mushrooms and sauté, over low heat, until they have given up their juices and begun to brown slightly, scraping up any browned bits from the bottom of the pan. Add the tomato and cook for 5 minutes. Add capers and artichoke hearts and olives and stir to combine. Set this sauce aside while you grill the meat.
  3. Grill (or broil) the London Broil about 5 minutes on each side, or until medium or medium-rare. The time will vary depending on the thickness of the steak and the distance from the heat source.
  4. Remove the meat to a carving board or platter. Let stand 5 minutes, while you finish the sauce.
  5. To the mushroom sauce, add the sherry and vinegar. Heat and stir occasionally, about 5 minutes, to evaporate some alcohol. Season with salt and pepper, to taste.
  6. To serve: Slice the meat thinly onto a platter and fan the slices out slightly. Spoon the sauce over the meat. Sprinkle generously with herbs.
  7. Notes: Substitute wild mushrooms if available. If vine-ripened tomatoes are not available substitute 1 T. paste. If fresh tarragon is not available, add 1/2 t. dried tarragon or dried basil to the sauce with the tomato. Serve with roasted new potatoes, a green salad, a baguette, and a fruit dessert.

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