12.29.2013

London Broil and Crispy Smashed Potatoes


 This is a great recipe. It takes an inexpensive cut of beef and some potatoes and turns it in a gourmet meal. Doodle loves when I make this - she tells me it's almost as good as steak!
Ingredients:

London Broil:
2-3 lb cut of London Broil
1/4 C Balsamic Vinegar
1/2 C dry red wine
4 cloves garlic
Generous amount of salt and pepper 
Optional (if you like a sweeter marinade)
1 tsp honey or brown sugar

Smashed Potatoes
1lb fingerling red or yukon potatoes
Pinch of rosemary
Salt and Pepper
Parmesaean/Asiago Cheese Blend
Extra Virgin Olive Oil
Non-Stick Spray

Start by marinading the meat overnight in a zip lock back. Just simply mince the garlic and add to the remaining ingredients and stir - add to meat and allow the flavors marry overnight.

Take the meat out about 30 minutes before you are ready to grill to reach room temperature.


For the potatoes - Start by boiling the potatoes until nearly cooked through. About 20 minutes.


Next, take a potato smasher and CAREFULLY flatten the potatoes. You want them to smash a little bit, but not completely fall apart.  Just enough to open them up.
Spray a pan with non-stick cooking spray and lay out the potatoes. Before sticking them in the oven, season with the rosemary, salt, pepper, and cheese.Top with olive oil and a little extra cooking spray.  Bake at 425 for 20-30 minutes until VERY crispy.
  

Meanwhile it's time for the meat! This is best cooked on a charcoal grill - or as pictured here- on a grill plate.

Start by searing off one side - about 5 minutes.
 Flip meat and sear the other side off about another five minutes. Then, move to cooler side of grill and let roast. Use a meat thermometer and cook until the temperature reaches 135. We are shooting for 140 for Medium Rare - but remember meat continues to cook after removing from heat.
 It's very important this meat is served medium rare. It becomes tough if cooked to well done. Let rest at least 10 minutes to allow the juices to distribute. {Resist the temptation to cut early or you will leave the flavor on the cutting board}


 Serve with a side of asparagus or green vegetable. We simply threw on some fresh asparagus on the grill to soak up the meat the juices and  seasoned lightly with salt pepper.

 Enjoy!

Thanks for stopping by!

 

No comments:

Post a Comment