Serve with baby spinach salad dressed with oil and vinegar or blue cheese dressing, your choice.

　　

Ingredients

4 servings

　　2-pound boneless shoulder steak or top round steak

　　3 tablespoons Worcestershire sauce (eyeball it)

　　5 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

　　Salt and freshly ground black pepper

　　1 10-ounce package cremini (baby portobello) mushrooms, brushed clean, quartered

　　1 large yellow onion, chopped

　　3 garlic cloves, chopped

　　1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)

　　1/4 cup sherry vinegar

　　2 heaping tablespoons Dijon mustard

　　1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped

　　

Step 1

Preheat the broiler on high and set the rack closest to the flame.

　　

Step 2

Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Marinate the steak for 5 minutes. Transfer the marinated steak to a broiler pan and broil for 6 minutes per side. Remove from the broiler and allow the meat to rest for 5 minutes, tented loosely with a piece of aluminum foil.

　　

Step 3

While the steak is working, heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown for 5 minutes, stirring every now and then. Turn the heat down to medium and add the onions, garlic, and thyme and season with salt and pepper. Cook for 3 to 4 minutes, 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 tablespoons more of EVOO, add the parsley, and reserve the vinaigrette while you slice the steak.

　　

Step 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.

　　

Tidbit

Step 5

Shoulder steak is often labeled as “London Broil” in the meat case.

　　Rachael Ray 365: No Repeats