Mushroom Stuffed London Broil Recipe: Cooking In a Cast Iron Skillet, American Made

Mushroom-Stuffed-London-Broil-Lodge-Cast-Iron

Almost every piece of beef or fish I make in the oven is made in my Lodge cast iron skillets. Why? They turn out beautifully and go from stovetop to oven so easily.  I can put them in the oven on low heat or under the broiler and the pans are low maintenance. I can use any utensils in them and they clean up beautifully no matter what I cook in them. They don’t warp, bend out of shape under high heat, and best of all they are made in the USA. Lodge cast iron is a family tradition passed down from generation to generation and I’m glad to part of that tradition.  Today I am sharing an easy but favorite recipe, Mushroom Stuffed London Broil.

This recipe is featured in American Made Cast Iron Recipes That We Love.

Mushroom Stuffed London Broil Recipe

Ingredients

  • 1 London Broil (1 – 2 pounds)
  • 8 ounces baby portabella mushrooms  Mushroom Stuffed London Broil | Cast iron cooking3 tablespoons butter
  • Black pepper
  • Kosher Salt

Directions

  • Pre-heat oven to 400 degrees
  • Butterfly the London Broil and warm ( I butterfly then set out appr. 1/2 hour to bring closer to room temperature)
  • Thinly slice mushrooms
  • In medium/large cast iron skillet, heat butter over medium heat
  • Add mushrooms and a small pinch of salt
  • Saute until soft and a few mushrooms are slightly browned
  • Place mushrooms in small dish
  • Put London Broil, opened up, in pan and sear both sides – usually takes about a minute per side.
  • Place steak open side up in pan and add mushrooms to one half of steak
  • Sprinkle black pepper over it – best if you grind pepper fresh
  • Close steak and  add a pinch of kosher salt and some black pepper to top
  • Put in oven for approximately 20 minutes for medium, 25 minutes for medium well, and 30 minutes for well (For London Broil 2 inches thick)
  • Pull from oven and let rest on a carving board 10 minutes (my glorified way to say everyday cutting board)
  • Slice in 1/2 – 1 inch slices on the diagonal against the grain

Serve.

**I served over thinly sliced and sautéed brussels sprouts with a splash of fig balsamic vinegar.

Best part about cooking with Lodge cast iron? It requires little scrubbing. I add hot water and wipe it down. Dry it and it’s ready to go for eggs in the morning. Check out my tips on cleaning cast iron pans.

Mushroom stuffed London Broil recipe | Cooking with cast iron

You can find more by Heather McCurdy at Real: The Kitchen and Beyond where she dishes up life in the kitchen with a shot of travel, a dash of style, and a pinch of culture. That is when she isn’t homeschooling her kids, editing books, or brainstorming culinary marketing strategies.

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Comments

  1. London Broil was the first thing I ever made for my husband when I was married 27 years ago. Haven’t made it since either. Perhaps I will again.

  2. We live about 1/2 hour from Kennett Square, PA (mushroom capital of the world) so we love mushrooms. This looks amazing — gotta try it!

  3. PCapestany says:

    At our food trailer we serve Shrimp Gumbo accompanied with Jalapeno cornbread. Besides we use fresh ingredients for the Gumbo, we bake our cornbread in skillets (made by Lodge cast). The cornbread crust has a distinct flavor no other baking pan can duplicate. (that’s because we pre-heat and season the skillet with butter and bacon drippings before we pour the batter)

  4. Karen D says:

    I think that Lodge makes fantastic cast iron. Made in USA cast iron is far superior in that it conducts heat evenly, is heavier, and produces great results.

  5. Patricia Hoffmeister says:

    I saved this recipe. It sounds delicious, easy to make, and just a few ingredients. I hope it turns out as good as it looks.

  6. Love our cast iron skillet. It must be 50 years old — I think it was my grandmom’s!
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  7. Tamra Phelps says:

    Oh, that does look great. And I love cooking in cast-iron. I still have 3 of my Grandma’s cast-iron skillets.

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