A hearty and spicy meal perfect to accompany our equally robust Old Vine Zinfandel
One 2 to 2 1/2 lb., 1/2 inch thick London broil
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 tbsp. balsamic vinegar
4 cloves garlic, smashed
2 whole sprigs rosemary, plus 1 tsp. chopped leaves
Kosher salt and freshly ground black pepper
1 strip bacon, chopped (about 1/2 ounce)
1 pound cremini mushrooms, halved
1/2 cup panko breadcrumbs
2 tbsp. unsalted butter
1/2 cup sour cream
2 tbsp. prepared and drained horseradish
1 tbsp. chopped fresh parsley, for garnish
1) Pierce the meat all over with a fork and place in a large re-sealable plastic bag. Add 2 tbsp. of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary. Seal the bag, pushing out all of the air. Shake the bag a few times and refrigerate 8 hours or overnight.
2) Preheat the broiler and line a rimmed baking sheet with aluminum foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1 1/2 tsp. salt and 1/2 tsp. pepper. Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes. Transfer to a cutting board and tent with foil and let rest for at least 15 minutes.
3) Meanwhile, heat the remaining 2 tbsp. oil in a large skillet over medium-high heat. Cook the bacon, stirring, until crispy, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes. Add the breadcrumbs, butter, chopped rosemary and 1/4 tsp. each salt and pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside.
4) Stir together the sour cream and horseradish and season with salt and pepper. Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley. Serve with the horseradish sauce on the side.
Recipe courtesy of Food Network, contributed by Food Network Kitchens