London Broil With Roasted Red Peppers, Cremini, Feta and Onions
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
-
Marinade
- 1⁄2 cup red wine (Shiraz)
- 1⁄2 cup water
- 1⁄2 cup olive oil
- 2 teaspoons chopped garlic
- 1⁄2 teaspoon fine salt
- 1⁄2 teaspoon peppercorn
- 1 orange rind or 1 tangerine peel, crushed
- 2 -3 bay leaves
-
Meat
- 2 -3 lbs london broil beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
-
Topping
- 1⁄2 tablespoon butter
- 4 ounces cremini mushrooms, quartered
- 8 ounces jarred roasted red peppers, sliced
- 1⁄2 white onion, sliced
- 1 tablespoon feta cheese
directions
- In a small bowl combine: red wine (Shiraz), water, olive oil, chopped garlic, Salt, Whole pepper corns, Orange rind, and Bay leaves.
- Season meat with 1 tsp salt, 1tsp pepper and 1 tsp garlic powder.
- Place in shallow pan, cover with marinade and marinate for 1-3 hours.
- For medium rare, grill on a medium heat grill for 5 minutes on each side. For medium doneness, grill over medium heat for 7 minutes on each side.
- While meat is grilling, heat a small sauté pan to medium heat, and melt butter. Sauté mushrooms and onions 2-3 minutes.
- Add Roasted Peppers and continue to sauté for another minute or so, then cover and remove from heat.
- When meat comes off of the grill, allow it to rest for 5-10 minutes before slicing.
- When ready to serve, add feta cheese to the sauté topping mixture, toss and serve over meat slices.
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