london broil, roasted potatoes & roasted tomatoes

19 Apr

this was an easy and quick steak dinner to throw together on a weeknight!  next time i might add more horseradish to the sauce for more kick.  and surprisingly the gorgonzola wasn’t too overpowering which it sometimes is!   i don’t think ive ever had tomatoes done this way, but will definitely make these again!  YUM  I served it all with some light Caesar salad.

London Broil Steak with Gorgonzola Horseradish Sauce


1 “London Broil,” top round, or Flank Steak
salt and pepper or grill seasoning

For the sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk, half and half or cream
1 tablespoon horseradish sauce
1 cup Gorgonzola cheese
salt and lots of freshly cracked black pepper to taste


1. Salt and pepper steak. Preheat grill or skillet. Cook only to medium rare or medium. The more rare it is, the more tender it will be

2. While steak is resting, melt butter in skillet. Whisk in flour. Add salt and freshly cracked black pepper. Cook while whisking well over medium heat for 2 – 3 minutes. Whisk in milk and bring to a boil. Reduce to a simmer and add cheese. Remove from heat add whisk until cheese starts to melt.

3. Slice steak and serve sauce over steak.

Roasted Tomatoes with Garlic, Gorgonzola, and Herbs


  • 2 medium firm-ripe plum tomatoes, halved lengthwise
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 clove(s) (small) garlic, minced
  • 1/8 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 3 tablespoon(s) plain dried breadcrumbs
  • 3 tablespoon(s) finely crumbled gorgonzola cheese
  • 1 tablespoon(s) chopped fresh flat-leaf parsley


  1. Using a teaspoon or grapefruit spoon, remove seeds from tomatoes; place cut side down on paper towels to drain, about 5 minutes.
  2. Mix 1 tablespoon of the oil, garlic, salt, and pepper in a small bowl; add tomatoes and gently toss in mixture until coated. Marinate 10 minutes.
  3. Combine breadcrumbs and gorgonzola. Place tomatoes, cut side up, on a small baking sheet lined with parchment paper. Fill tomatoes with breadcrumb mixture; drizzle with remaining oil.
  4. roast 20 minutes or until crumb topping is golden brown and tomatoes are slightly softened. Sprinkle with parsley

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