Time: 8 hours 55 minutes
Complexity: easily
Servings: 6

This steak's incredible flavor comes from the spicy marinade it marinates in for several hours before grilling. Add some of this same flavor to the mushroom butter and serve it as a sauce for grilled steak and portobello mushrooms.

Ingredients:

Flavor base

• 1/4 cup olive oil
• 450 g of mixed wild mushrooms, finely chopped
• Coarse salt and freshly ground black pepper
• 6 cloves garlic, grated
• 10 cm ginger root, finely grated
• 2 tablespoons chili pepper flakes
• 2 teaspoons fish sauce
• Zest of 1 lemon + 2 tbsp. l. lemon juice

London Broil Steak

• 1 London broil steak weighing 900 g.
• 4 portobello mushroom caps, gills scraped out with a spoon
• 110 g salted butter
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh cilantro
• Olive oil to drizzle

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

beef, portobello mushrooms, lemon, cilantro, ginger root, fish sauce

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Preparation:

Step 1
• Flavor base:
  
  In a large, straight-sided skillet, heat 2 tablespoons of oil over medium heat and add the sliced ​​mushrooms. Cook, stirring, until the mushrooms have deepened in color and are tender, releasing most of their liquid, 10-12 minutes. Transfer with a slotted spoon to a paper towel-lined plate and season with salt and pepper to taste.
Step 2
• Reduce heat to medium-low and add the remaining 2 tablespoons of oil along with the garlic, ginger, and red chili flakes. Cook, stirring, until the chili is fragrant. Remove from heat and add the fish sauce, lemon zest and juice, a pinch of salt, and a few grinds of black pepper. Let cool completely.
Step 3
• Steak:
  
  Season the steak with salt and pepper. Rub half of the seasoning mixture into the meat. Wrap tightly in plastic wrap and refrigerate for 4 hours; refrigerate the remaining seasoning mixture.
Step 4
• Bring the meat to room temperature 2 hours before grilling. Place the remaining flavoring base and fried mushrooms in a small food processor. Blend until smooth, then add the butter and lemon zest. Blend again, then add the cilantro and blend again. Transfer to a small saucepan.
Step 5
• Preheat the grill to medium-high heat, setting it to indirect heat. Unwrap the meat and place the pan on the grill over direct heat. Drizzle the portobello mushrooms with olive oil and season with salt and pepper.
Step 6
• Place the mushrooms and meat over direct heat and cook for about 6 minutes, then flip. Continue cooking the steak for about 6 minutes for medium-rare; meanwhile, move the mushrooms to indirect heat and cook until done. Remove the mushrooms and sauce from the grill when the steak is done.
Step 7
• Let the meat rest for about 5 minutes, then slice into 0.5-1 cm thick slices. Quarter the mushroom caps and toss in a bowl with a little melted butter and freshly squeezed lemon juice. Serve the steak hot with the mushrooms.

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