To spice things up, add 1 tsp-1tbsp Stubb's Texas Sriracha Sauce into the creamy blue cheese sauce; to taste. This recipe is brought to you by The Complete Savorist.
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INGREDIENTS
Ingredients
- 1 1/2 pound London broil
- 1/4 cup red wine vinegar
- 1 tablespoon soy sauce/tamari
- 2 tablespoon Stubb's All-Natural Steak Spice Rub
- 2 tablespoon extra virgin olive oil
- 8 ounce whole button mushrooms
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 cloves garlic; grated/minced
- salt/pepper; to taste
- 1/2 teaspoon thyme
- 2 tablespoon white wine (dry/semi-dry)
- 1 3/4 cup heavy cream
- 2 1/2 ounce blue cheese crumbles
- 1 tablespoon Worcestershire sauce
- Pinch onion powder
- 1/8 teaspoon black pepper
- salt; to taste
- 1-28 oz pkg steak-cut fries
- 1 tablespoon fresh chives; chopped
- 1/4 teaspoon Stubb's All-Natural Steak Spice Rub
INSTRUCTIONS
- 1 In a bowl, whisk together the red wine vinegar, soy sauce/tamari, spice rub, and olive oil.
- 2 Brush onto the London broil equally on both sides, cover, chill, and allow to marinate for 3-24 hours.
- 3 Allow to come to room temperate before cooking.
- 4 Wipe mushrooms cleans with a paper towel and trim stems if necessary.
- 5 In a sauté pan over medium heat, add the olive oil to the hot pan.
- 6 Place the mushrooms cap side down and do not disturb until they have browned to golden, 5-7 minutes.
- 7 Stir and allow to cook on all sides, about 5 minutes.
- 8 Add the butter, and continue cooking for 5 minutes more or until mushrooms are deep golden brown all over.
- 9 Add the salt, pepper, garlic, and thyme, mix well.
- 10 Add the wine, pull up all the stuck on bits at the bottom, and continue to stir until all the wine has been absorbed.
- 11 When ready to assemble, quarter-slice the mushrooms.
- 12 In a heavy-bottom saucepan over medium heat, add the cream and the blue cheese, stir constantly as it warms to a low simmer/bubbles.
- 13 Add the Worcestershire sauce, onion powder, and pepper, return to a low simmer, stirring constantly.
- 14 Taste for seasoning, add salt if needed.
- 15 Return to simmering until the sauce reduces and thickens.
- 16 There will still be some small chunks of blue cheese in the sauce.
- 17 Cook fries according to package directions.
- 18 Remove from fridge and allow to get to room temperature before grilling.
- 19 Heat grill to hot, once hot, reduce the flames to low and keep steady at 400°F.
- 20 Place on the grill, let cook for 4 minutes, then rotate the steak 90° on the same side and resume cooking an addition 3 minutes.
- 21 Flip and cook for 3 minutes to medium rare; cook longer for a more well done steak.
- 22 Allow to rest for at least 5 minutes before slicing.
- 23 On a platter, arrange the fries.
- 24 Add the sliced beef.
- 25 Sprinkle the mushrooms over beef and fries.
- 26 Drizzle the creamy blue cheese sauce over the top, as much as desired.
- 27 Sprinkle the chives and the Stubb's All-Natural Steak Spice Rub over the top.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
