Sunny Anderson's Grilled London Broil and Portobello Mushrooms | The Kitchen

Sunny makes a flavorful compound butter with mushrooms and fish sauce to top a meaty grilled steak and portobello dish! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3HSoBkd Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled London Broil and Portobello Mushrooms RECIPE COURTESY OF SUNNY ANDERSON Level: Intermediate Total: 8 hr 5 min (includes chilling time) Active: 55 min Yield: 4 to 6 servings Ingredients Flavor Base: 1/4 cup olive oil 1 pound wild mushroom blend, roughly chopped Kosher salt and freshly ground black pepper 6 cloves garlic, grated on a rasp 4 inches fresh ginger, grated on a rasp 2 tablespoons red chile flakes 2 teaspoons fish sauce Zest of 1 lemon plus 2 tablespoons lemon juice London Broil: One 2-pound London broil Kosher salt and freshly ground black pepper 4 portobello mushroom caps, gills scraped out with a spoon 1 stick salted butter Zest and juice of 1 lemon 1/4 cup chopped fresh cilantro Olive oil, for drizzling Directions For the flavor base: Add 2 tablespoons oil and the chopped mushrooms to a large pan with straight sides over medium heat. Cook, stirring, until the mushrooms deepen in color and reduce, releasing most of their moisture, 10 to 12 minutes. Remove from the pan with a slotted spoon to a paper towel-lined plate, then season with salt and pepper. Lower the heat to medium-low and add the remaining 2 tablespoons oil along with the garlic, ginger and red chile flakes. Cook, moving around the pan, until a waft of aroma from the pan smells like red chile flakes. Remove from the heat and add the fish sauce, lemon zest and juice, a pinch of salt and several grinds of black pepper. Let cool completely. For the London broil: Sprinkle the meat with salt and pepper. Rub half of the flavor base all over the meat. Wrap tightly in plastic wrap and refrigerate 4 hours; refrigerate the remaining flavor base. Bring the meat to room temperature 2 hours before grilling. Add the remaining flavor base and the mushroom caps to a small food processor. Pulse until pulverized, then add the butter and lemon zest. Pulse again to combine, then add the cilantro and pulse again. Transfer to a small saucepan. Preheat a grill for direct and indirect cooking on medium-high heat. Remove the wrapping from the meat and place the saucepan on the direct-heat portion of the grill to heat. Drizzle the mushrooms with olive oil and sprinkle with salt and pepper. Place the mushrooms and the meat over the direct heat of the grill and sear both for about 6 minutes, then flip. Continue to cook the steak about another 6 minutes for medium-rare; meanwhile, move the mushrooms to the indirect side of the grill to finish cooking. Remove the mushrooms and sauce when the steak comes off the grill. Rest the meat for about 5 minutes, then slice 1/4- to 1/2-inch thick. Cut the caps into quarters and toss in a bowl with a bit of the melted compound butter and another squeeze of lemon juice. Serve warm with compound butter alongside. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #GrilledLondonBroil #PortobelloMushrooms Sunny Anderson's Grilled London Broil and Portobello Mushrooms | The Kitchen | Food Network https://www.youtube.com/watch?v=ACX5l-ZmwEY