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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"If only one could tell true love from false love as one can tell mushrooms from toadstools."
Katherine Mansfield, Author

The refrigerator light goes on...

When grilling a thick piece of meat like this, keep the "tail" towards the colder side of the grill to avoid overcooking. If you happen to live in a household with mixed meat doneness preferences, about 3 minutes or so into the meat resting period, you can cut off an appropriate sized section for the more well done fans and slice to portion size and return to the grill until the desired doneness is achieved.

Balsamic Vinegar

The queen of vinegar production is balsamic vinegar.  Very popular now, true balsamic vinegar is made from the Trebbiano grape.  The rich brown color comes from being aged in wood casks, often for decades.  Although it is made from grapes, balsamic vinegar isn’t produced directly from wine (as are most vinegars).  The authentic product may not contain any wine vinegars - the grape juice is reduced, fermented and then made directly into vinegar using the juice only from the Trebbiano grape.  

The closest that you will find to a "star rating" is by the consortiums of Modena and Reggio Emilia.  These are the only guarantee of authentic aged balsamic vinegar, as both of these groups have strict rules of inclusion in the consortium that relies on strict guidelines of quality.  

The Modena consortium designates their products by bottling in a squat round bottle and one of two capsules to seal the cork.  A white capsule indicates vinegar that is at least 12 years old and gold foil is for vintage vinegars – those that have aged at least 25 years and carry the designation extravecchio.

Reggio Emilla vinegars are put up in a bottle with a long thin neck and have a round label to designate the vintage.  Red seals, like the white capsule, indicate at least 12 years of ageing.  Silver seals are for 18 years and older and gold for those vintages of 25 years or more.  

The thin balsamic vinegar that is on most store shelves today is a manufactured by combining conventional white wine vinegars with colorings and flavorings.

Quickie London Broil with Balsamic Mushrooms

Servings = 4 | Serving size =4 ounces of beef and about 3 ounces of mushrooms

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes fair leftovers. Cooking time does not include marinating time.

Serve with Potato Vinaigrette Salad or Roasted Garlic Mashed Potatoes or Home Fries or Barbara's Potato Salad or Cumin, Black Eyes and Corn Salad

1 lb	london broil (well trimmed)
1/3 cup	olive oil (divided)
2 Tbsp	lemon juice
1 clove	garlic (minced)
2 cups	mushrooms (sliced thickly)
2 Tbsp	balsamic vinegar
1/8 tsp	salt
	fresh ground black pepper (to taste)

Trim any excess fat from the London Broil.

In a small bowl whisk together the olive oil (reserving 1 tablespoon), lemon juice and garlic. Place the London Broil in a zipper bag and add the marinade. Let the meat marinate for at least 1 hour prior to grilling.

Grill the London Broil 8-9 minutes per side for medium rare, 10-12 minutes each side for medium.

When the London Broil is cooked to your preference, place it on a cutting board and allow it to rest for 5 minutes.

While the London Broil is resting, heat the remaining 1 tablespoon of olive oil over medium high heat and add the mushrooms and salt. Once the mushrooms have turned golden brown, add the balsamic vinegar and ground pepper to taste. Stir well and allow to cook another 2-3 minutes and remove from heat.

Slice the meat thinly and serve with the mushroom mixture.