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Grilled London Broil – Long Version

This is the expanded version of our London Broil recipe which includes grilled mushrooms and a shallot wine reduction sauce.

Prep time: 15 minutes
Cook time: 20 minutes
Marinade time: 1 hour

Ingredients
4 tablespoons low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh thyme, divided
1 pound Laura’s Lean Top Round Steak
1 (8-ounce) package button mushrooms
1 (6-ounce) package sliced Portobello mushrooms
1 tablespoon olive oil
2 shallots, chopped
1/2 cup red wine or fat-free, beef broth
Thyme springs (optional)

Directions
1. Combine soy sauce, garlic, ginger and 1 tablespoon thyme in a small bowl. Pour over steak and marinate in a zip-top plastic bag in the refrigerator 1 hour.
2. Brush mushrooms with olive oil. Grill steak, covered with grill lid, over medium-high heat 6 to 8 minutes on each side or until steak is desired degree of doneness, basting steak occasionally with marinade. Grill mushrooms at same heat 2 to 4 minutes on each side.
3. Sauté shallots in a small skillet over medium heat 3 minutes or until tender. Add wine and remaining thyme and bring to a boil; cover, reduce heat and simmer 5 minutes. Pour over steak and mushrooms and garnish with thyme sprigs, if desired.

Makes 4 to 6 servings.

Cooking Tips: Be sure to cut the meat across the grain in thin slices. Look for natural striations in the meat, which resemble lines running in the same direction (the grain). Cutting across the grain helps tenderize the meat by breaking down the meat's natural structure.

Nutritional Analysis Per Serving Based on 6 Servings
CALORIES 228 (29% from fat); FAT 7.7g (sat 2.0g); PROTEIN 28.9g; CARB 8.2g; FIBER 1.7g; CHOL 55mg; IRON 4.3mg; SODIUM 537mg

Diabetic Exchanges: 2 vegetable; 3 lean meat