London Broil and Portobello Sandwich (Tyler Florence) |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Ingredients:
1 1/2 pound london broil |
1/2 cup olive oil, plus more for brushing steak |
salt and pepper |
1/4 cup balsamic vinegar |
4 portobello mushroom caps, cut in slices |
1 vidalia onion, cut in rings |
1/2 cup mayonnaise |
1 tablespoon grated horseradish or grainy mustard |
1/2 cup chopped fresh parsley |
1/2 lemon, juiced |
4 pieces ciabatta bread, split horizontally |
1/4 pound fontina, sliced |
1/3 cup (packed) coarsely chopped arugula leaves |
Directions:
1. Preheat oven broiler for 5 minutes.
2. Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain.
3. In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. 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. Garnish with arugula, and serve.
|
|