Warm makes a tasty compound butter with mushrooms and fish sauce to top a meaty grilled steak and portobello meal!
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Grilled London Broil and Portobello Mushrooms
DISH THANKS TO SUNNY ANDERSON
Level: Intermediate
Overall: 8 hr 5 minutes (includes cooling time).
Active: 55 min.
Yield: 4 to 6 servings.

Ingredients.

Taste Base:.

1/4 cup olive oil.
1 pound wild mushroom blend, approximately chopped.
Kosher salt and freshly ground black pepper.
6 cloves garlic, grated on a rasp.
4 inches fresh ginger, grated on a rasp.
2 tablespoons red chile flakes.
2 teaspoons fish sauce.
Zest of 1 lemon plus 2 tablespoons lemon juice.

London Broil:.

One 2-pound London broil.
Kosher salt and freshly ground black pepper.
4 portobello mushroom caps, gills scraped out with a spoon.
1 stick salted butter.
Passion and juice of 1 lemon.
1/4 cup chopped fresh cilantro.
Olive oil, for drizzling.

Instructions.

For the taste base: Add 2 tablespoons oil and the sliced mushrooms to a big pan with straight sides over medium heat. Cook, stirring, up until the mushrooms deepen in color and reduce, launching most of their wetness, 10 to 12 minutes. Eliminate from the pan with a slotted spoon to a paper towel-lined plate, then season with salt and pepper. Lower the heat to medium-low and add the remaining 2 tablespoons oil together with the garlic, ginger and red chile flakes. Cook, moving the pan, up until a waft of scent from the pan smells like red chile flakes. Remove from the heat and add the fish sauce, lemon zest and juice, a pinch of salt and a number of grinds of black pepper. Let cool entirely.

For the London broil: Spray the meat with salt and pepper. Rub half of the flavor base all over the meat. Wrap firmly in plastic wrap and refrigerate 4 hours; cool the remaining taste base.

Bring the meat to room temperature 2 hours before grilling. Include the remaining taste base and the mushroom caps to a small food processor. Pulse till pulverized, then include the butter and lemon zest. Pulse once again to combine, then include the cilantro and pulse once again. Transfer to a small saucepan.

Pre-heat a grill for direct and indirect cooking on medium-high heat. Get rid of the covering from the meat and location the saucepan on the direct-heat part of the grill to heat. Drizzle the mushrooms with olive oil and sprinkle with salt and pepper. Location the mushrooms and the meat over the direct heat of the grill and scorch both for about 6 minutes, then turn. Continue to cook the steak about another 6 minutes for medium-rare; meanwhile, move the mushrooms to the indirect side of the grill to end up cooking. Get rid of the mushrooms and sauce when the steak comes off the grill.

Rest the meat for about 5 minutes, then slice 1/4- to 1/2-inch thick. Cut the caps into quarters and toss in a bowl with a little bit of the melted compound butter and another capture of lemon juice. Serve warm with compound butter together with.

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Sunny Anderson's Grilled London Broil and Portobello Mushrooms|The Cooking area|Food Network.