Lea's London Broil
My Londy Londy Londy! Wanna go down like...
Okay, sorry. Anytime I speak the term "London," Fergie takes over.
Back on track! So we are big beef lovers in our home (like, the BIGGEST beef lovers). Back in 2013, we would frequent Texas Roadhouse every Wednesday for their weekly deals on steak. We stopped going once we realized that we couldn't possibly live prosperous lives by consuming the mountains of chili cheese fries dripping with ranch dressing that we ordered alongside the steaks.
Now, London Broil is not the kind of steak that you order in a restaurant because of it's tender, succulent cut with just the right marbling. Nope, London Broil is a pretty inexpensive chunk of steak that is best when marinated, broiled and thinly sliced (thinly sliced because it's somewhat tough to chew otherwise).
The key words in all of this is "inexpensive." Hence, that's why we decided to bring it home. Let's be honest, 2 lbs of beef for $4.00?? Who WOULDN'T be all over that?? The problem we have (that most people our age have) is that no one has the time to marinate a steak for HOURS on end. So what do you do when you have a huge hunk o' meat and no real ideas to prepare it? You wing it! And that's what I did here, hoping for the best (and that's what I got).
Now to me, beef is best served with savory somethings, which is how the potatoes and asparagus came into play for this one. However, potatoes can be tricky if done inappropriately. This is where time management can REALLY be a winner for you. When it comes to roasted potatoes, you want to give them more time in the oven to really crisp up nicely, which is a PERFECT opportunity to season your beef before marrying them all together. My mouth is watering just talking about this with you!
Anyways, I hope you enjoy this dish as much as I did!
London Broil
Ingredients:
2 lb London Broil
1/4 cup Olive Oil
2 Tbsp Soy Sauce
2 Tbsp Minced Garlic (About 3 cloves)
1 Tbsp Lemon Juice
1/2 Tsp Garlic Powder
1 Tsp Black Pepper
1Tbsp Rosemary (Fresh chopped or dried, whatever)
1 lb baby Yukon gold potatoes (for this, we used fingerlings, but make sure they're cut bite-sized)
1 bunch Asparagus (trimmed and cut into 2 in pieces)
Directions:
Prep Kitchen. Preheat oven to 450 degrees. Line large rimmed baking sheet with foil (or coat with non-stick spray).
Marinate Steak. Place steak in a gallon sized Zip Loc bag. Add olive oil, soy sauce, minced garlic, lemon juice, garlic powder and pepper. Seal bag and turn to coat. Let sit while you roast the potatoes.
Roast Potatoes and Asparagus. In a large bowl, drizzle potatoes with olive oil and season with salt and pepper. Arrange potatoes on the baking sheet and place into preheated oven. Roast for about 15 minutes. Meanwhile, place asparagus pieces in a large bowl and drizzle with olive oil, salt and pepper. Once the potatoes have been roasting for roughly 15 minutes, place asparagus on the baking sheet along with the potatoes and roast another 10 minutes.
Sear Steak. While the potatoes and asparagus are roasting, heat 1 Tbsp oil in large stove-top pan over medium-high heat. Once hot and slightly smoking, remove steak from marinade, dripping any excess and place in pan. Cook 4-5 minutes per side.
Finish in Oven. Once steak is seared and vegetables roasted, sit steak in center of baking sheet, gently tossing the asparagus and potatoes as you rearrange them to clear the center. Sprinkle chopped rosemary over the steak and return the entire pan to the oven for about 10-15 minutes (or until a meat thermometer reads 130 degrees in center of steak).
Rest and Serve. Remove pan from oven and allow meat to rest for about 5 minutes. Slice the steak crosswise (1/2 in slices) and serve with roasted vegetables.
Enjoy!
