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London Broil with Red Wine and Mushroom Sauce

Recipe Created By : Robbie
Serves : 6
Prep. Time : 6:00

2 Lbs. London Broil (top round) - fat removed
unseasoned meat tenderizer - to coat
1/3 cup olive oil
1/4 cup chopped parsley - fresh
1 Tbls. lemon juice - preferably fresh
2 Tbls. minced garlic
2 tsp. tarragon vinegar
1/2 tsp. fresh ground black pepper
2 cups sliced mushrooms - fresh
1 Tbls. olive oil
1 cup red wine
2 cups beef broth - low fat okay
1 Tbls. cornstarch
1/4 tsp. rosemary
1/4 tsp. fresh ground black pepper
1/4 tsp. thyme
salt - to taste

-Sprinkle meat tenderizer over meat to coat entirely, including sides.
-Score meat in diagonal, criss-cross pattern on both sides, about 1/4 inch deep.
-Allow to sit, covered, at room temerature for 1 hour.
-Combine olive oil, parsley, lemon juice, garlic, vinegar, and black pepper in Ziploc® bag.
-Place meat in bag, coat with marinade, and refrigerate for at least 4 hours, turning every hour.
-In skillet, saute mushrooms in olive oil until liquid evaporates. Remove from heat.
-In saucepan, combine wine, broth, and cornstarch. Add spices.
-Cook over medium heat, stirring constantly.
-When sauce begins to thicken, add mushrooms.
-Reduce heat to low.
-Place meat on a broiler pan and broil, 4 inches from heat source, until brown on both sides. Meat inside will be rare/medium rare.
-When meat is cooked, slice into 1/8" - 1/4" thin pieces, across the grain.
-Arrange meat slices on plates and pour mushroom sauce over.