| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 2- to 3-pound London broil, at room temperature
- Kosher salt and freshly ground black pepper
- Olive or canola oil, for the steak
- 1/4 cup grated Parmesan
- Olive oil, as needed
- 4 strips bacon, chopped
- 1 pint sliced button mushrooms
- Kosher salt and freshly ground black pepper
- 2 cups frozen pearl onions, thawed and drained
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 tablespoon Italian seasoning
- 1 pint cherry tomatoes
- 1/2 teaspoon red chile flakes
- 1/4 cup loosely packed chopped fresh basil
Instructions
- For the steak: Prepare a grill for medium-high heat.
- Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing.
- For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red chile flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 370 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 111 mg |
| Sodium | 608 mg |
Reviews
I made this recipe for a family gathering and it was a great hit! I followed the recipe except that I used a sliced Vidalia onion instead of the pearl onions. The Parmesan cheese was a good addition along with the vegetables and was an interesting flavor combination. It elevated an ordinary London Broil to something special. Living up to its name, Steak Supreme!
As soon as I watched this I knew I had to make it! I used everything fresh from the garden (except mushrooms) along with our own beef. It was perfect!
Just saw Sunny make this today in the Kitchen. I made it and it’s delicious!
Very good. Steak was med rare. Had too many veggies for two people. Honing to stir fry with rice tomorrow. Great combination of veggies and loved the part melting on steak
This recipe turned out great will definitely make it again
My husband and I LOVE this, we have made it several times!!
My whole family loved this! One thing I did differently was to throw all the veggies & cooked bacon in the pan together after cooking the onions. Amazing flavors!
Love Sunny, but this one not as good
Loved it!