 |
|
|
|
|||
|
Total Time: 60 minutes (includes time to marinate) Serves: 4 1 lb. natural London Broil 1/4 c. Worcestershire sauce 1 tbsp. Henry's Dijon Mustard 3 cloves garlic, minced 1/2 c. warm water 2 Tbsp. Henry's Extra Virgin Organic Olive Oil 4 cloves garlic, minced 8 oz. cremini mushrooms, sliced 8 oz. shiitake mushrooms, sliced 1 large portabello mushroom, sliced 1/3 c. water, chicken broth or white wine sea salt and freshly ground black pepper 1 c. Olive Oil and Balsamic Vinaigrette 10 fresh basil leaved, thinly sliced pinch of red pepper flakes 6 c. organic baby spinach Mix Worcestershire sauce with mustard, garlic and water in a glass dish. Place London Broil in the dish. Cover and refrigerate for 30 minutes. Heat a tablespoon of olive oil in a large sauté pan. Add garlic. Cook for about 2 minutes, until soft. Add mushrooms. Cook for about 3 to 4 minutes. Add water, broth or wine. Cover and cook for 2 minutes. Add salt and pepper to taste. Place mushrooms in a bowl. Heat grill pan over medium high heat. Add a tablespoon of olive oil. Remove steak from marinade and pat dry. Sear 2 to 3 minutes per side for medium rare. Set on a cutting board to rest. Place dressing in a blender with basil and red pepper flakes. Pulse to combine. Heat in small saucepan or microwave. (Do not boil!) Divide spinach between 4 plates. Drizzle with a little hot dressing. Top with sliced steak and sautéed mushrooms. Finish with a little more dressing. Garnish with fresh chopped basil, if desired. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||