London Broil and Portobello Sandwich

Name: London Broil and Portobello Sandwich
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters (packed) coarsely chopped arugula leaves; 59 milliliters balsamic vinegar; 4 ciabatta bread, split horizontally; 113 grams Fontina, sliced; 118 milliliters chopped fresh parsley; 1 Tbsp grated horseradish or grainy mustard; 1 lemon, juiced; 680 grams London broil; 118 milliliters mayonnaise; 118 milliliters olive oil, plus more for brushing steak; 4 portobello mushroom caps, cut in slices; 4 servings Salt and pepper; 1 Vidalia onion, cut in rings

You can never have too many main course recipes, so give London Broil and Portobello Sandwich a try. One serving contains 827 calories, 50g of protein, and 63g of fat. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. If you have olive oil, balsamic vinegar, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Preheat oven broiler for 5 minutes.

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Oven

Brush both sides of London broil with olive oil and season with salt and pepper.

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Salt And Pepper

Round Tip Steak

Olive Oil

Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side.

Ingredients you will need

Steak

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Broiler Pan

Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil.

Ingredients you will need

Portobello Mushrooms

Onion

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Aluminum Foil

Frying Pan

Drizzle with oil and vinegar then put in the oven and roast for 10 minutes.

Ingredients you will need

Vinegar

Cooking Oil

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Oven

Remove the steak to a cutting board.

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Steak

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Cutting Board

Let rest for 5 minutes then slice the steak thinly against the grain.

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Grains

Steak

In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice.

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Horseradish

Lemon Juice

Mayonnaise

Parsley

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Bowl

Spread mayonnaise mixture on both sides of the split ciabatta.

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Mayonnaise

Ciabatta

Spread

Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese.

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Mushrooms

Cheese

Onion

Bread

Steak

Garnish with arugula, and serve.

Ingredients you will need

Arugula

Equipment

Ingredients

Servings:

79milliliters

(packed) coarsely chopped arugula leaves 59milliliters

balsamic vinegar 4

ciabatta bread, split horizontally 113grams

Fontina, sliced 118milliliters

chopped fresh parsley 1Tbsp

grated horseradish or grainy mustard 1

lemon, juiced 680grams

London broil 118milliliters

mayonnaise 118milliliters

olive oil, plus more for brushing steak 4

portobello mushroom caps, cut in slices 4servings

Salt and pepper 1

Vidalia onion, cut in rings

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.