london broil with mushroom vinaigrette

way back when, before i survived solely off of rabbit food and tofu, my family and i would enjoy london broil about once a week. it's probably my favorite of all the broiled foods and this recipe makes my mouth water as it includes three very tasty ingredients: london broil, mushrooms, and worcestershire sauce. happy tasting!

courtesy of: rachael ray
serves: 4

- 2lb boneless shoulder steak or top round steak {aka london broil}
- 3tbsp worcestershire sauce
- 5tbsp extra virgin olive oil, plus some for drizzling
- salt and freshly ground black pepper
- 1 10oz pkg cremini mushrooms, brushed clean and quartered
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1tbsp fresh thyme leaves, chopped
- 1/4c sherry vinegar
- 2 heaping tbsp dijon mustard
- 1/2c fresh flat leaf parsley leaves, chopped

1. preheat the broiler on high and set the rack closest to the flame.

2. coat the steak with the worcestershire sauce, a drizzle of olive oil, salt and pepper. marinate the steak for 5 min. transfer the marinated steak to a broiler pan and broil for 6 min per side. remove from the broiler and allow the meat to rest for 5 min, tented loosely with tin foil.

3. while the steak is working, heat a large skillet over med-hi heat with 2tbsp olive oil. add the mushrooms and brown for 5 min, stirring every now and then. turn the heat down to med and add the onions, garlic, and thyme. season with salt and pepper. cook for 3-4 min, or until the onions become tender and translucent. add the sherry vinegar and mustard and stir to combine. turn off the heat. some liquid will evaporate. whisk in about 3 tbsp more of olive oil, add the parsley, and reserve the vinaigrette while you slice the steak.

4. slice the rested steak very thin, against the grain and on an angle. serve the sliced meat topped with some of the mushroom vinaigrette.