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Tower of London

8 servings

• 2 pounds London broil
• 2 red onions, peeled and thinly sliced into rings
• 8 large portabella mushrooms caps
• 1 cup dry red wine
• 4 tablespoons balsamic vinegar
• 1/4 cup cognac or brandy (optional)
• 2 tablespoons tomato paste
• Salt, to taste
• 8 canned or cooked artichoke caps
• 4 cherry tomatoes, halved
• 3 tablespoons finely minced fresh parsley

STEAK MARINADE

• 1/2 cup dry red wine
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon Dijon-style mustard
• 1 tablespoon honey
• 1 clove garlic, finely minced
• 1 teaspoon ground black pepper

Whisk together the marinade ingredients in a bowl. Add the steak and onion slices and mix well. Marinate in the refrigerator for 3 hours. Stir three or four times.

Place four mushroom caps in a large skillet. Add 1/2 cup red wine and 2 tablespoons of balsamic vinegar. Add enough water to create a depth of 1/4 inch. Cover pan and simmer 4 or 5 minutes, or until mushrooms begin to soften. Turn mushrooms. Place a smaller lid directly onto mushrooms as a weight to keep them from shriveling. Cook another 5 minutes. Transfer mushrooms to a plate. Drain liquid into a bowl and reserve. Repeat the process with remaining mushrooms and remaining wine and vinegar. This can be done a few hours in advance. Refrigerate mushrooms and poaching liquid until ready to broil the steak.

Remove steak from marinade, reserving marinade. Place steak and onion rings on a broiler pan and broil 4 to 5 minutes on each side. Meanwhile, combine marinade and mushroom poaching liquid in a sauce pan and bring to a boil. Whisk in cognac and tomato paste; continue cooking until sauce thickens. Add salt to taste. Keep sauce on low heat until ready to serve.

Remove beef from broiler. Let stand 4 minutes. While steak is standing, place mushrooms and artichoke caps under the broiler just long enough to heat through. For each serving, place a few onion rings on a plate and top with a mushroom cap. Cut steak in thin slices. Arrange a few slices over mushroom cap and drizzle with some sauce. Top with an artichoke cap and a little sauce. Place a cherry tomato half in the artichoke cap. Sprinkle parsley over top. Repeat with the remaining servings.

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