Prepare to embark on a gastronomic journey that marries the bold flavors of a perfectly seared London Broil with the earthy richness of Shiitake Mushroom Sauce, all complemented by the creamy indulgence of Garlic Mashed Cassava. This culinary masterpiece is a harmonious ensemble of ingredients and techniques that will elevate your dining experience to new heights.

London broil is a cooking method often associated with flank steak or top round steak. It’s not a specific cut of beef but rather a way to prepare and serve it. The meat is first marinated, then seared or broiled to achieve a browned crust and pink interior. The high-heat searing method imparts a delicious charred crust on the exterior, which contrasts beautifully with the tender interior. To serve, the meat is sliced thinly against the grain.

Shiitake mushrooms are known for their meaty texture and earthy flavor. Their umami depth is enhanced by the robust notes from the red wine, producing a sauce that’s rich, savory, and slightly tangy. The sauce provides a lush contrast to the lean meat, making every bite juicy and flavorful.

The sauce gains depth from finely chopped shallots and garlic, which infuse their aromatics into the mix. A gentle drizzle of dry red wine awakens the flavors, while a dash of rich beef broth adds a luxurious undertone. As the sauce simmers, it thickens into a velvety consistency, perfectly coating each slice of London Broil.

Cassava, also known as yuca, is a root vegetable that’s starchy and neutral in flavor, similar to potatoes. When boiled and mashed with garlic and butter, it becomes a creamy, flavorful side dish. The creaminess of the mashed cassava is a comforting contrast to the char of the meat and the richness of the sauce. The garlic infusion gives it a gentle, aromatic kick that adds another layer of flavor to the dish.

What is cassava?

Cassava, also known as yuca, is a starchy tuberous root native to South America. Cassava’s resilience to drought, poor soil quality, and its ability to grow in various climates has made it an essential crop in many developing countries. Its versatility in the kitchen, combined with its importance as a calorie source, has solidified its role as a vital food staple in numerous cultures around the world. It has become a staple in various cuisines, including but not limited to those of South America, Africa, the Caribbean region, and Southeast Asia.

The root vegetable has an elongated shape with a rough, brown, bark-like skin. The inner flesh can range from white to yellowish. Cassava has a mild, almost neutral taste with a somewhat grainy texture. When cooked, it becomes softer and can be likened to potatoes in terms of its culinary versatility.

The combination of these components creates a harmonious plate where the boldness of the London broil is matched and enhanced by the shiitake red wine sauce. The creaminess of the garlic mashed cassava provides a comforting balance, ensuring the dish doesn’t feel too heavy or overpowering. The pink hues of the sliced London broil, the deep color of the sauce, and the creamy texture of the cassava create an appetizing and sophisticated plate presentation.

Seared London Broil with Shiitake Mushroom Sauce and Garlic Mashed Cassava is a testament to the art of culinary craftsmanship. It celebrates the balance of flavors, the mastery of cooking techniques, and the artistry of presentation – all coming together in a symphony of taste and visual delight.

This dish is an invitation to savor the complexities of well-prepared ingredients, a tribute to the rich tapestry of culinary traditions, and a testament to the joy of indulging in a perfectly composed plate. It is a culinary journey that lingers in the memory, a symphony of flavors that leaves an indelible mark, and a reminder that food can be a profound and delightful expression of artistry and love.

Seared London Broil with Shiitake Mushroom Sauce and Garlic Mashed Cassava

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: New American, FusionDifficulty: Medium

Servings

servings

Prep time

hours

Cooking time

minutes

Total time

hours

minutes

Seared London Broil with Shiitake Mushroom Sauce and Garlic Mashed Cassava is a harmonious composition of perfectly seared beef, earthy mushroom sauce, and creamy garlic-infused cassava, creating a symphony of flavors in every bite.

Ingredients

For the London Broil
1 1 London broil steak (~2 lbs)
1/2 cup 1/2 soy sauce
1/3 cup 1/3 extra virgin olive oil
3 cloves 3 garlic, minced
1/4 cup 1/4 balsamic vinegar
1 tablespoon 1 Worcestershire sauce
1 tablespoon 1 lemon juice
1 tablespoon 1 dijon mustard
2 tablespoons 2 maple syrup (or honey)
1 teaspoon 1 thyme
1 teaspoon 1 oregano
1 teaspoon 1 ground black pepper
1/2 teaspoon 1/2 red pepper flakes
For the Shiitake Mushroom Sauce
1 cup 1 shiitake mushrooms, stems removed and thinly sliced
2 tablespoons 2 extra virgin olive oil
2 cloves 2 garlic, minced
1 small 1 shallot, minced
1/2 cup 1/2 red wine
1 cup 1 beef broth
1 tablespoon 1 thyme leaves, fresh
1/4 cup 1/4 heavy cream
1 tablespoon 1 butter
salt and ground black pepper, to taste
For the Garlic Mashed Cassava
2 large 2 cassava (yuca) roots
1/2 cup 1/2 heavy cream
4 tablespoons 4 butter
5 cloves 5 garlic
salt and ground black pepper, to taste

Directions

Marinate London broil:
In a bowl, whisk together all the ingredients until well combined. Place your London Broil in a resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it’s fully covered. Seal the bag or cover the dish, and let the meat marinate in the refrigerator for at least 4 hours, but preferably overnight.

When ready to cook, remove the London Broil from the refrigerator and allow it to come to room temperature for about 30 minutes before grilling or broiling. Make sure to discard the used marinade.
Prepare the cassava:
Start by peeling the cassava. Place the cassava chunks in a large pot and cover them with water. Add a pinch of salt. Bring the water to a boil, then reduce to a simmer. Cook until the cassava is fork-tender, approximately 30-40 minutes. Once cooked, drain and set aside.
Begin the mushroom sauce:
In a skillet over medium heat, add the extra virgin olive oil. Once hot, add the shallots and garlic and sauté until translucent and fragrant. Stir in the sliced shiitake mushrooms, cooking until they begin to brown and release their moisture, about 4-5 minutes. Pour in the red wine, scraping the bottom of the pan to release any browned bits. Allow the mixture to simmer and reduce by half. Add the beef or chicken broth and thyme leaves. Continue to simmer until the liquid has reduced by half again, or about 8-10 minutes.
Sear London broil:
Preheat your cast iron skillet over medium-high heat. Remove the steak from the marinade and pat dry. This will help ensure a crispy sear.

Once the skillet is very hot, add the steak. Sear for about 4-5 minutes on each side for medium-rare. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes before slicing against the grain.
Mash the cassava:
Heat a sauce pan over medium heat. Add the butter and minced garlic. Sauté until the garlic is aromatic but not browned. Transfer the cassava back to the pot and mash. As you mash, gradually add the heavy cream until you reach your desired consistency. Season with salt and ground black pepper to taste.
Finish the mushroom sauce:
Stir in the heavy cream and butter, and continue to cook for a few more minutes until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
Finish and serve:
Slice the steak against the grain into thin slices. Serve with shiitake mushroom sauce. Garnish with chopped fresh parsley if you desire.