Worcestershire Maitake London Broil

For this meal, we defrosted the London Broil that we bought from Millbrook Farm during our trip to New Hampshire in the fall, and just like all of our other experiences with their meat, the meal did not disappoint! It is amazing just how much better farm fresh food tastes. For this particular beefy rendition, we decided to use our mini-cast iron pans to sear the steak in butter before finishing it in the oven. We then sauteed some Maitake (Hen of the Woods) in butter and finished it off with some Worcestershire Sauce to top the steak.

We served our London Broil over our original “Sneaky Mashed Potatoes” with a spinach side salad. However, this basic idea would also be amenable to whatever your desired steak of choice is, and it would go well with Roasted Brussels Sprouts, Roasted Asparagus, Butter Cabbage, or Garlic Butter Sauteed Portobello Slices if you prefer a cooked veggie side. If you aren’t feeling mashed potatoes, try Mashed Carnival Squash or Garlic Butter Shredded Eggplant under your steak!

Time: 50 Minutes (30 of which is letting your steak sit after salting it)


  • London Broil/Top Round Roast Steak (although you can use any cut you prefer)
  • Maitake/Hen of the Woods Mushrooms
  • Butter
  • Worcestershire Sauce
  • Salt


  • Let your steak get up to room temperature, and then give it a quick salt sprinkle on the top and bottom, and allow to sit for 30 minutes.
  • Rinse and pluck the petals off your maitake mushroom, and set aside. Then, with the remainder of the mushroom, cut off the bottom (potentially woody) part, and discard…then slice the rest of the root very thinly, and set everything aside in a bowl.
  • Preheat your oven to 350 degrees F.
  • Melt some butter in a cast iron pan, and when it’s good and hot, add your steaks!
  • Sear for about 2-3 minutes per side, and then stash in the oven for another 8-10 minutes.
  • As your steak is finishing, turn your attention to your mushrooms:
    • Melt some butter in another pan, and when it’s hot, add in your mushrooms.
    • Sautee for 3-5 minutes.
    • Towards the end, pour in some Worcestershire Sauce, and continue to cook to infuse the flavours.
  • When your steaks reach your desired internal cooked temperature (minimum 145 degrees F), you’re done!
  • Plate, Devour, and Enjoy!

One comment

  1. Nice recipe! I first thought hen of the woods might be the same as the German “Krause Glucke”, which translates as curly mother hen. I thought it odd that two different hens gave their names to mushrooms. But, as it turns out, hen in the wood goes by (Gemeiner) Klapperschwamm, Kastanienschwamm if you live in Tyrolia, or Spatelhütiger Porling. Krause Glucke is Cauliflower mushroom (Sparassis crispa) in English.

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