Steak & Fries~ London broil in a merlot sauce with cipollini onions & portabella mushrooms with baked sweet potato fries

1 pound-1 ½ London broil (I had the butcher break the package and cut the meat in half since there is just two of us, 1 ½ pound was about four servings )

3 sweet potatoes peeled and sliced (the thinner you slice then the faster they will cook and the crispier they will be as well)

2 large portabella mushroom caps (or small will work great too) wipe with a damp towel or cloth-don’t wash or run under water!

4-5 cipollini onions (or any sweet or white onion is fine)

¼ cup all purpose flour

Salt and Pepper

1 cup red wine

2 tablespoons olive oil

Cooking spray

1 garlic clove minced

Steak seasoning of your choice (I used Badia Sazon)

Pre heat oven to 425

Line a baking sheet with foil

Peel and slice sweet potato into thick wedges (or skinny if you refer) and toss in a bowl with one tablespoon olive oil(cooking spray works too) and steak seasoning and lay wedges onto pan and cook for 30 minutes rotate at 15 minutes.

After fried are cooked turn oven to broiler (I used low)

Season beef with steak season of your choice

In a bowl mix flour with salt, pepper and a little steak season and pat the seasoned flour lightly onto beef on all sides. This will form a crust on the outside of the beef.

Brush or spray with cooking spray the tops and bottoms of the mushrooms

In a non stick pan on medium heat add olive oil and then add onions and mushrooms cap side down…let cook until onions have a brown color..remove onions and mushrooms and set aside not to overcook.

To same pan add red wine and minced garlic let the wine come to a bubble add salt and pepper to taste (will vary depending on what type of wine you select)

With caution take the beef using tongs and begin to sear all the side of the beef in wine,( it will spatter a bit so be careful) you may have to keep adding wine for each side so have the bottle handy
Once all sides are brown move beef to broiling pan (slotted for juices to run out of the bottom).

Depending on how thick your beef is will depend on how close to place beef on rack to broiler. The beef package will have directions as well. My cut was thick(about 3 inches) so I put my broiler rack on the second highest shelf having the meat be 3-4 inches away from the broiler. Broil for 17-18 minutes with door open don’t forget! I rotated the beef a few times to ensure equal coloring on the outer edges. If you like you meat cooked medium well leave the beef in for a few minutes longer. * Don’t leave broiler unattended

Remove beef and let stand for 15 minutes so the juices can redistribute (if you slice the beef right away all the delicious juice will run out on your cutting board)

Slice into medallions or at an angle (serrated knife works well) and serve with mushrooms, onions and steak fries