How to Cook London Broil with Gorgonzola Cream Sauce

What You’ll Need:

*  White Wine (1/3 – ½ cup)

*  Soy Sauce (1/3 – ½ cup)

*  Olive Oil

*  Garlic Cloves (3-6 cloves)

*  Gorgonzola Cheese (1/3 – ½ cup)

*  Cream (2 cups)

*  ½ Onion

*  White/Button Mushrooms (1 cup)

*  1 Bell Pepper

*  Fresh grated Parmesan cheese

*  Garlic Powder

*  Basil

*  Pepper

*  Salt

*  London Broil Steak

*  Cooking Pan

*  Aluminum Foil

*  Meat tenderizer

1. Prepare your vegetables. Chop the garlic into small pieces. Quarter the mushrooms and cut the onions and bell pepper into thin strips.

2. Make the marinade. Combine the white wine and soy sauce. Add a generous “dash” of olive oil. Add approximately 1 tablespoon of black pepper, 2 tablespoons garlic powder, and ¼ tablespoon salt. Mix well.

3. Tenderize and marinate the steak. After tenderizing the steak, use a brush to coat it with the marinade. At this point, only use half of the marinade. The other half will be used when you flip the steak.

4. Prepare to broil. Coat your pan with aluminum foil (for easier cleanup). Add your vegetables around the steak. Douse them lightly with olive oil. Top the steak with the chopped garlic and sprinkle with basil.

5. Set the oven to broil. Once the oven is pre-heated, place the pan in the bottom rack in your oven, uncovered. Crack the oven door slightly to allow for ventilation. Broil for 7-10 minutes. This cooking time will vary based on the strength of your oven and the desired tenderness of the steak.

6. Flip the steak. Use the remainder of the marinade to coat the steak and vegetables. Broil for another 7-10 minutes or until the steak reaches the desired tenderness.

7. Boil your pasta. Choose your favorite pasta for your meal (shells or farfalle work nicely). Have the pasta cook while you make your sauce. Add a pinch of salt to the water to speed up the boiling process and a dash of olive oil to prevent it from boiling over.

8. Make the Gorgonzola sauce. Do this as the steak is cooking. Warm your pan under medium/medium-high heat. Start by adding about ¾ cup of cream to the pan. Bring it to a boil, stirring occasionally as not to let it burn. Add the Gorgonzola cheese as soon as the cream reduces 1/3 – ½ way. At this point, you can add more cream if it seems you have too little sauce. Stir in the cheese as it slowly melts. Season the sauce with pepper and garlic powder. Once the cheese melts, reduce the sauce to the desired consistency. If the sauce seems too thin, feel free to add more Gorgonzola. Add the Parmesan cheese (about a handful of fresh-grated cheese). This will also thicken the sauce. When the cheese is completely melted and the sauce is the desired consistency, reduce the heat to the lowest setting, just to keep it warm.

9. Serve the steak and vegetables over a bed of pasta. Pour the Gorgonzola cream sauce over the steak and pasta.

10. Eat and enjoy!

Remember these tips:

-  Make sure to pay attention to your cooking as you work (especially the sauce). If the sauce seems too thin, add cheese to thicken it. If it seems too thick, add cream to thin the sauce out.

- Add your ingredients slowly. It is easy to add more of an ingredient, but impossible to remove what has already been added.

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