15 Sep 2014
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Marinated London Broil with Sauteed Mushrooms

An inexpensive cut of beef becomes a new favorite with just the right marinade and a savory mushroom side.

Marinated London Broil with Sauteed Mushrooms

"When you're on the Queen Catherine, don't let 'em give you any of that flank steak crap. You know what I mean? Try the London Broil." - Quote from Cabin Boy

I have been trying to tighten our budget for awhile now and that has included trimming back everything from the cable bill to the grocery tab, the latter being the toughest. I read blogs written by thrifty ladies who somehow manage to spend a paltry fifty dollars a week to feed a family of five. I'm not talking about hot dogs and cans of beans for dinner either; these ladies make healthy meals with fresh veggies every day. I have yet to get anywhere in the vicinity of fifty dollars a week for groceries but I have been able to cut it back a bit.

One thing I've done recently is to switch from a pricier cut of beef, rib eye, to a less expensive flank steak. Though the flank steak takes a little more prep, (a good rib eye needs little more than salt & pepper to make it taste delicious) the end result is really very good and the savings is huge. All you need is a good marinade...and a tasty mushroom saute helps too.

London Broil with Sauteed Mushrooms

Ingredients:

  • 3 lb. flank steak
  • 1 clove minced garlic
  • 1 tsp salt
  • 3 tbsp soy sauce
  • 1 tbsp vegetable oil
  • A few grinds of black pepper
  • 1 tsp lemon juice
  • 1 tbsp Worcestershire sauce

Directions:

  • Whisk together all ingredients (excluding steak) in a bowl and pour into a gallon sized resealable bag.
  • Add the steak and make sure it gets coated with marinade.
  • Put it in the fridge and let sit overnight for up to 2 days.
  • Grill until medium rare (or to your liking).

Mushroom Saute:

Ingredients:

  • 1 pkg whole white mushrooms
  • 2 tbsp Worcestershire
  • 2 tbsp butter

Directions:

  • Wash the mushrooms and cut them into quarters.
  • Melt the butter in a skillet and sauté the mushrooms.
  • Add the Worcestershire and cook until done (as soon as the sauce starts to thicken I shut the heat off).
  • Sprinkle with salt and pepper when serving.

Enjoy!

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