London Broil and Mushroom Caps

Makes 6
Prep 5 m
Marinate 60 m
Grill 10 m
Stand 10 m



  1. 1 of 8 In a small bowl, stir together the chili powder, garlic salt, cumin and sugar until well blended. Stir in the Worcestershire sauce until well blended.
  2. 2 of 8 In another small bowl, stir together the oil and 1 teaspoon of the Worcestershire-chili mixture; set the oil mixture aside.
  3. 3 of 8 Brush the meat with the remaining Worcestershire-chili mixture. Place the meat in a glass baking dish; cover the dish and refrigerate for 1 to 2 hours for the meat to marinate.
  4. 4 of 8 Prepare an outdoor grill with hot coals, or heat gas grill to high, or see the Broiler Method, below.
  5. 5 of 8 Lightly brush the grill grid with vegetable oil. Place the meat on the grill grid. Cover the grill. Cook the meat for 5 minutes. Uncover the grill. Turn the meat over; re-cover the grill. Cook for another 5 to 7 minutes or until an instant-read thermometer inserted in the meat in its thickest part registers 140 degrees F (temperature of the meat will rise another 5 to 10 degrees for medium-rare while the meat is standing; cook meat longer for medium or more doneness). Let meat stand in warm place for 10 minutes before slicing.
  6. 6 of 8 Brush the tops of the mushrooms with the reserved oil-Worcestershire-chili mixture.
  7. 7 of 8 Grill the mushrooms, top side down, uncovered, until lightly colored, 2 to 3 minutes. Turn the mushrooms over; grill until fork-tender, about another 5 minutes.
  8. 8 of 8 To serve, thinly slice the meat against grain. Serve the meat warm, sprinkled with black pepper, if desired, and with the grilled mushrooms, sprinkled with fresh lemon juice, if desired. Makes 6 servings.
Nutrition Information for London Broil and Mushroom Caps
Servings Per Recipe: 6
Per Serving: 501 mg sodium, 94 mg chol., 11 g Fat, total, 6 g carb., 2 g fiber, 2 g sat. fat, 38 g pro., 278 kcal cal.