Place a 1 1/2 pound London Broil in a deep dish.
Sprinkle with Salt, Pepper, and Garlic Salt on both sides.
Then pour 1 cup Red Wine into the dish, drizzling over the meat (we used Firestone Cabernet Franc).
Turn to coat every 15 – 20 minutes for about 1 1/2 hours.
Preheat grill on “Sear” setting.
Sear meat on both sides for 2 – 3 minutes.
Turn adjacent burner to medium heat and turn sear burners off.
Continue to cook meat over indirect heat for 20 – 30 minutes until it reaches preferred doneness.
Slice thinly and top with Blue Cheese Butter and Caramelized Shallots.
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Fresh from the grill |
In a deep skillet with a lid, saute over medium heat:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced
When garlic begins to brown, add 1 pound fresh Spinach, and cover with lid for about 8 minutes. When spinach is wilted. add Salt & Pepper to taste and stir until coated with oil.
Squeeze fresh lemon juice over top.
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Summerland, California |
Susan, this is a beautiful meal. A really nice glass of zinfandel and this would be heaven.
Thanks for sharing.
Velva
Yikes Susan, this meal is really over the top delicious looking, YUM!
How delicious, I love every component of this meal (though I could probably live on caramelized shallots alone ;)).
This is the kind of meal I love Susan. Aren´t shallots a wonderful thing? Juicy steak in red wine, that´s very good. I can very well eat this looking out the window and seeing that last pic!
What a beautiful meal. How did you know I was craving red meat? This all looks so delicious. Thank you for whetting my appetite (perfect timing too…I”m about to eat lunch!) I hope you have a fabulous week!
My kind of meal! Yum!
Now this looks like a wonderful dish, I love the added caramelized shallots, brilliant flavour.