This Lemon Pepper, Dry-rubbed Dinner Steak Cooks Under the Broiler in 10 Minutes and Gives You Two Recipes in One

I first shared this quick-cooking, sheet pan supper with Atlanta Journal-Constitution readers. It was a big hit because it’s a rich-tasting, high in protein, foolproof dinner. Really, you can’t mess it up. It’s two, or three if you count the mushroom sauce, recipes that you can easily add to your dinner rotation.

The steak is rubbed with a homemade lemon pepper seasoning that I like to make ahead of time and store in the refrigerator. But you can make it in real time, too, in just a few minutes.

Most people, including myself until several years ago, think that London Broil is a cut of beef. It’s actually a method for cooking steak that was popularized in the 80s. I love making it and aim to make it popular again.

Rub the steak with the seasoning and then let it rest on the counter before popping under the broiler. You can do that right as you come home in the evening and then broil it once you are settled and ready to eat. It’s done in 10-12 minutes, depending on how you like your steak prepared.

The red wine mushroom sauce cooks on the stove top while the steak rests on the sheet pan to let the juices absorb back into the beef. The steak is then sliced thinly and placed back in the skillet with the sauce to serve. It can be transferred to a platter, too, with the sauce spooned over top. Finish with fine herbs sprinkled on to finish. As you can see, it’s a cozy, weeknight meal, though impressive enough to be served for a dinner party.

I hope you love this supper. Make it an tag me on Instagram - @ChadwickBoyd. I love seeing you make my recipes.

Ingredients

• 2 tablespoons lemon zest

• 1½ teaspoons coarsely ground black pepper

• 1½ teaspoons kosher salt, divided

• 1½ teaspoons paprika

• 2 teaspoons garlic powder

• 2 pinches cayenne pepper

• 1 2-pound top round or flank steak

• 3 tablespoons extra virgin olive oil

• 3 tablespoons unsalted butter, divided

• 1 medium shallot, finely diced

• ¾ pound white or cremini mushrooms, sliced

• ½ cup good quality red wine

• 1 teaspoon Worcestershire sauce

• 1½-2 tablespoons finely chopped herbs (chives, parsley, rosemary)

Directions

1. In a small bowl, mix together the lemon zest, black pepper, 1 teaspoon salt, paprika, garlic powder and cayenne. Sprinkle the mixture on both sides of the steak and massage into the meat. Let the steak rest on a plate on the counter for 1 hour.

2. Turn the broiler on high with the rack closest to the heating element.

3. Place the steak on a rimmed sheet pan. Broil 5 to 6 minutes until the top starts to slightly brown. Using tongs, flip and continue cooking for 5 more minutes (for medium-rare). Remove from the oven and let rest on the pan while you make the mushroom sauce.

4. Heat the oil and 2 tablespoons of butter in a skillet on medium. Let it melt and foam, 1 to 2 minutes. Add the shallot and cook until soft, 1 to 2 minutes.

5. Add the mushrooms, stirring occasionally until they release some of their liquid, about 2 minutes.

6. Add the wine, bring to a simmer and cook until slightly reduced, 5 to 8 minutes. Turn off the heat. Stir in the Worcestershire sauce and remaining ½ teaspoon of salt and tablespoon of butter.

7. Transfer the steak to a cutting board. Add any pan juices in the sheet pan to the skillet and stir to finish the sauce. Slice the steak very thinly, about ⅛-inch thick. Place into the skillet or onto a platter. Sprinkle with the herbs and serve.

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