London Broil Top Round with Mushroom Sherry Sauce and Au Gratin Potatoes

Every man loves a good steak and this one is sure to leave your tummy full and your taste buds satisfied whether you are a man or not! This steak is not an expensive cut, which is nice on your wallet, but also has a great flavor which is what you want in a cut of meat.

The meat and sauce are quick and easy, but the potatoes will take some time, so be prepared to start them ahead of everything else.

And also just to forewarn you I am using part of my steak for my pizza on Thursday, so set aside some because these are two great dishes to do in the same week!

Shopping List:

1. 3 large red or russet potatoes

2. Top Round London Broil Steak (2 lb.)

3. Carton of mushrooms (I am using baby portabello)

4. Red onion (or shallots if you want to go all out)

5. Sherry

6. Beef Broth

7. Cream

8. Parmesan cheese

9. Garlic

10. Butter

11. Flour

12. Paprika

13. Worcestershire sauce

14. Thyme

15. Oregano

16. Rosemary

17. Cayenne pepper

18. Chives

19. Mustard Powder
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To Begin:

The night before I make this dish I tenderize and place my rub on the steak.
Worcestershire Sauce (just place on the steak separate from the rub)

Then mix and really grind together about 1-2 teaspoons of each:
Rosemary
Mustard Powder
Thyme
Oregano
Paprika
Salt
Cayenne Pepper

Rub well over the steak and place in the fridge.


Now like I have said the potatoes will take the longest so to begin set your oven to 375.

Clean and peel your potatoes.

Using a the slicing side of a grater thinly slice your potatoes and place them in a mixing bowl.

To them add 2 cups cream, 1 cup parmesan, 2 cloves minced garlic, salt and pepper, and about 2 teaspoons thyme.

Place in a casserole dish, sprinkle the top with chives and a little more parmesan.

Let cook for 40 minutes. TIP: While potatoes are cooking place your steak out on the counter. Cooking steak starting from room temperature makes it more tender and helps it hold it's juices better.

When the Potatoes are done they will need to sit for about 10-15 minutes and during this time is about what you what you need for the steak and sauce. But just in case it takes you a little longer I normally cover the potatoes just so they will stay warm until everything else is done.

Place the steak on a broiler pan and set the oven to broiler setting on high.
Let cook for about 7 minutes on each side.

Once finished place the meat on a plate and let sit. Take the lid off the broiler pan and set the pan with the drippings in it on the stove, on a medium high heat. In it place about a tablespoon of butter and let melt. Pushing it around to collect the steak leftovers. Place in it the 2 cloves of minced garlic, 1/2 cup onion, and about 1 to 1 1/2 cups mushrooms. Let saute for about 3 minutes.

Turn heat to low.

Then in the mixture place about another teaspoon of butter, 2-3 teaspoons flour and slowly stir in 1/4 cup sherry and 1/2 cup beef broth. Making a rue. Stir until it thickens. (taste to make sure no salt or other seasoning is needed). Take off heat.

At this point your steak should be rested and slice at an angle with the grain of the meat.

Place on plate and spoon the Mushroom Sherry sauce over the top. Add a side salad and you are good to go!