• London Broil And Portobello Sandwich

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    • 1 1/2 lb London broil
    • 1/2 c. extra virgin olive oil plus more for brushing steak Salt to taste Freshly-grnd black pepper to taste
    • 1/4 c. balsamic vinegar
    • 4 x portobello mushroom caps cut in slices
    • 1 x Vidalia onion cut in rings
    • 1/2 c. mayonnaise
    • 1 Tbsp. grated horseradish (or possibly grainy mustard)
    • 1/2 c. minced fresh parsley
    • 1/2 x lemon juiced
    • 4 piece ciabatta bread split horizontally
    • 1/4 lb Fontina sliced
    • 1/3 c. coarsely-minced arugula leaves - (packed)


    1. Preheat oven broiler for 5 min.
    2. Brush both sides of London broil with extra virgin olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 min per side.
    3. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 min.
    4. Remove the steak to a cutting board. Let rest for 5 min then slice the steak thinly against the grain.
    5. In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mix on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve.
    6. This recipe yields 4 servings.

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