London Broil with Mushroom Vinaigrette

Ingredients

2-pound Boneless shoulder steak (London Broil) or top round steak
3 tablespoons Worcestershire sauce
5 tablespoons Extra-virgin olive oil (EVOO), plus some for drizzling
Salt and freshly ground black pepper
1 10-ounce Package cremini (baby Portobello) mushrooms, cleaned and quartered
1 Large yellow onion, chopped
3 cloves Garlic, chopped
1 tablespoon Fresh thyme leaves, chopped (from 4 sprigs)
¼ cup Sherry vinegar
2 tablespoons Dijon mustard
½ cup Fresh flat-leaf parsley leaves (2 generous handfuls), chopped

Preparation

Preheat the broiler on high and set the rack closest to the flame.

Coat the steak with the Worcestershire sauce, a drizzle of EVOO, salt, and pepper. Marinate the steak for 5 minutes. Transfer the marinated steak to a broiler pan and broil for 6 minutes per side. Remove from the broiler and allow the meat to rest for 5 minutes, tented loosely with a piece of aluminum foil.

While the steak is working, heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown for 5 minutes, stirring every now and then. Turn the heat down to medium and add the onions, garlic, and thyme and season with salt and pepper. Cook for 3 to 4 minutes, or until the onions become tender and translucent. Add the sherry vinegar and mustard and stir to combine. Turn off the heat. Some liquid will evaporate. Whisk in about 3 tablespoons more of EVOO, add the parsley, and reserve the vinaigrette while you slice the steak.

Slice the rested steak very thin, against the grain and on an angle. Serve the sliced meat topped with the mushroom vinaigrette.