Sunday, June 23

Jalapeño Steak and Mushroom


Full of flavor, easy to do, and really wows a crowd. The nice balance of sweet and heat brings this dish to life and is sure to become a family favorite!

Serves 2-4
Full time 30 minutes

You will need:

2-3 jalapeño peppers
2-2.5 lb London broil
1 pint slice white mushrooms
1 shallot, slice thin
2 tbsp lime juice
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper

Let us begin:

Start by preparing your jalapeño peppers.
First cut of the stem end.

Now slice in half, remember the heat is in the oils and seeds so try not to touch your face when doing this, wear gloves if you feel worried about contact.

Gently remove seeds and membrane.

Slice. Done!!! not to bad right!

Preheat oven to 350. 

Get a heavy bottom pan or cast iron pan heating over medium high heat, add in olive oil and lime juice.

Once heated add in your mushrooms, jalapeños, and shallots. Stir well to coat evenly with oil juice mixture.

Allow to cook 5-8 minutes or until mushroom have browned nicely.

Season both sides of your London broil with salt and pepper.

Push vegetables in pan to sides to make a space for London broil.

Add in the London broil.

Sear for 3-5 minutes and then flip over.

Sear additional 3-5 minutes and then move some of the vegetables on top of it.

Move pan to oven and finish cooking meat to desired temperature. 5-8 minutes if you like a medium center.

Remove from oven and let rest 5 minutes before slicing, reminder to slice on the bias to get the best pieces. Serve topped with pan veggies and juices for a great one dish meal-enjoy!