Recently I was trying to think of something quick to make that would not involve chicken. Don’t get me wrong. I love chicken but every now and then my family wants to eat meat without feathers or scales. Red meat is not really part of our diet but a nice piece of beef once in a while is welcomed.
I had no idea of what to make when I got to the grocery store. I was wondering around the deli department when I saw a beautiful piece of London broil on sale. Sandwiches first came to mind but then I thought I could saute the meat and place it on top of portobella mushrooms for a little more flair. By the time I finished wondering up and down the groceries aisles I had come up with a new recipe that could be served in two different ways using the same ingredients.
To top off my new creation I decided to make a simple yogurt dressing. I wasn’t sure how to make yogurt dressing so I just added ingredients I thought would blend naturally with yogurt. I used plain Greek yogurt because it is thick, holds up well and absorbs other flavors nicely when you mix them with the yogurt.
Deli London Broil 2 for 1
1 ½ lb deli sliced London broil
1 green onion sliced
1 jar beef au jus
1 tbsp minced garlic
1 tbsp Worcestershire sauce
2 tbsp butter
1 tbsp olive oil
½ medium jar roasted red peppers in oil
4 portobello mushrooms
6 small club rolls sliced in half
This recipe can be served as a sandwich or on top of the portobello mushrooms.
Place olive oil in a large fry pan with butter over medium heat to melt butter. Add roasted red peppers, green onion and garlic. Stir and cook for 2 minutes. Add beef au jus and seasonings then bring to a low boil. Reduce heat to medium low and add London broil to the pan. Gently coat meat with sauce mixture. Remove from heat.
Thinly slice portobello mushrooms. Melt 1 tbsp of butter in a medium frying pan. Add mushrooms, salt, pepper and Worcestershire sauce.
Warm club rolls then layer with London broil, mushrooms, roasted red peppers and yogurt dressing.
Preheat oven to 400 degrees. Remove stems from portobella mushrooms and wipe clean with a damp paper towel. Brush with olive oil and place on a rimmed cookie sheet. Season with salt and pepper. Bake for 10 to 15 minutes. Remove from oven and layer with London broil, roasted red peppers and yogurt dressing.