Balsamic-marinated steak with mushrooms

Votes: 1

Time: 8 hours 50 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 252, total fat 16 G., saturated fats 6 G., proteins 20 G., carbohydrates 6 G., fiber 1 G., cholesterol 70 mg, sodium 364 mg, sugar 2 G.

This recipe features grilled steak with all the delicious ingredients of classic stuffed mushrooms, from crispy breadcrumbs to savory bacon bits. Before grilling, the meat is marinated for several hours in a balsamic vinegar-based mixture with herbs, garlic, and rosemary, resulting in tender and deeply flavorful beef. Thinly slice the remaining steak and sandwich it on a warm, crusty bun with horseradish sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 London broiler steak weighing 0.9 - 1.1 kg, 3 cm thick.
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
4 cloves garlic, crushed
2 whole sprigs of rosemary + 1 tsp chopped leaves
1 strip bacon, chopped (about 15g)
450 g cremini mushrooms, halved
0.5 tbsp. panko breadcrumbs
2 tablespoons unsalted butter
0.5 cup sour cream
2 tbsp. prepared horseradish
1 tbsp chopped fresh parsley, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, Crimini mushrooms, Worcestershire sauce, balsamic vinegar, panko breadcrumbs, horseradish, sour cream, rosemary, bacon

Cooking the dish according to the recipe:

Pierce the meat with a fork and place it in a large zip-lock plastic bag. Add 2 tablespoons of olive oil, Worcestershire sauce, balsamic vinegar, garlic, and rosemary sprigs. Seal the bag, pressing out all the air. Shake the bag a few times and refrigerate for 8 hours or overnight.
Preheat the oven to grill mode and line a baking sheet with foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

Grill, turning once, until the internal temperature reaches 125°F (51°C), about 13 minutes. Transfer to a cutting board, cover with foil, and let rest for at least 15 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes.
Add breadcrumbs, butter, chopped rosemary, and 1/4 teaspoon each salt and black pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside.
Mix the sour cream with the horseradish, season with salt and pepper to taste. Slice the steak across the grain, top with the mushrooms, and sprinkle with chopped parsley. Serve with horseradish sauce.

Several different types of beef steak, including flank steak and top round steak, can be sold under the name "London Broil." Marinating overnight will tenderize any of these cuts, but top round steak works best for this recipe.