London Broil can be really finicky, but I'm here to tell you that this particular recipe leads to a perfect London Broil :) Plus, the balsamic onions complement the meat excellently. And I love it. Enjoy!
LONDON BROIL WITH SMOTHERED ONIONS & CRISPY MASHED POTATOES
6 russet potatoes, peeled and chopped
2 pounds London broil, tenderized with a fork
2 tablespoons extra virgin olive oil, divided
Salt & pepper
1 softball-sized onion, sliced
½ tablespoon Worcestershire sauce
½ tablespoon balsamic vinegar
½ cup chicken stock
2 egg yolks
2 heads broccoli, cut into spears (optional)
- Preheat the oven to 400. When it reaches 400, pre-heat the broiler and set the rack 6-7 inches from the flame.
- In a medium size saucepot, cover the potatoes with cold water. Bring up to a boil over medium-high heat and cook until fork-tender. Drain and set aside.
- While the potatoes are cooking, put the steak on a broiler pan, drizzle with 1 tablespoon olive oil and season with salt and pepper. Broil for 15 minutes, turning once halfway through. Remove the meat form the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil.
- While the steak is broiling, heat a medium sauté pan with 1 tablespoon olive oil over medium-high heat. Add the onion, salt and pepper and cover. Cook until tender, about 10 minutes, stirring at least every 2 minutes. Remove the pan from the heat and mix in the Worcestershire sauce and balsamic vinegar.
- When the potatoes are done, drain the pot and mix in the chicken stock, then the egg yolks and some salt and pepper. Mash immediately. Transfer to a baking dish and place under the broiler until brown on top, about 5 minutes.
- If you want broccoli as well, spread it on a baking sheet, drizzle with olive oil and season with salt and pepper and roast for 10-15 minutes.
- Slice the meat into thin slices and serve topped with the onions and with the potatoes on the side.