I had picked up a small bag of potatoes at tjs and was planning on either roasting them or mashing them. Then i remembered I had pinned some yummy looking potato recipes, so I decided to give one of them a try. They came out super yummy! A nice change from mashed potatoes! I served them with London broil and corn on the cob. The corn didn’t make it to the picture unfortunately! I added the marinade recipe below it was delicious!
Roasted Mustard Potatoes
adapted from cinnamonspiceandeverythingnice
3 tablespoons extra-virgin olive oil, plus more for greasing pan
1/2 cup dijon mustard (regular or whole-grain)
2 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
3 garlic cloves, minced
1 tablespoon dried oregano
2 tablespoons grated Parmesan cheese
1 teaspoon sea or kosher salt and fresh ground black pepper
5 cups potatoes, cut into 3/4 inch cubes
Preheat oven to 425 degrees F. Lightly grease a large, rimmed, thin baking sheet with olive oil.
Whisk mustard, olive oil, butter, lemon juice, zest garlic, oregano, parmesan, salt and a few turns or pinches of black pepper. Add cubed potatoes and toss well.
Spread out on baking sheet and bake until crusty and golden brown – they can take anywhere from 30 minutes to an hour depending on how well done you like them and how big you cut your potatoes, check every 10 minutes starting around the 30 minute mark.
London broil marinade
adapted from epicurious
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil (I used less)
It’s always a toss up wether or not my London broil will turn out well. This time it came out well!
I served it with sautéed beans and garlic roasted potatoes (both from the csa)
1 big London broil
1 cup low sodium soy sauce
1 tsp granulated garlic
1 tsp ground ginger
1 lemon juiced
1/4 cup olive oil
2 scallions chopped
Put all ingredients in a ziplock bag and marinate over night or longer!
Grill 4-5 min per side
garlic roasted potatoes
adapted from Ina garten
2-3 pounds small white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve hot.
I had this London broil sitting in the freezer. I figured it was time to use it! The steak went from being not done to overdone super quickly!!! We like our steak a lot rarer than what it turned out! I only let it marinate about 4 hours.. It should probably be over night! I served this with corn on the cob and sautéed green beans.
London Broil with Mustard, Balsamic Vinegar and Garlic Marinade
adapted from aggies kitchen
1.5 lb London Broil
1/4 cup Balsamic vinegar
2 TB Dijon mustard
1 TB Worcestershire sauce
4 garlic cloves, minced
salt and pepper to taste
In a bowl, combine Balsamic vinegar, mustard, Worcestershire sauce, minced garlic and salt and pepper. Place London Broil in a zip lock bag. Pour marinade into bag, making sure to coat and massage the steak with marinade. Place in refrigerator for at least 4 hours, preferably overnight and/or all day.
Preheat broiler/oven to 450 degrees. Using tongs, pull steak out of ziplock bag and place on broiler rack. Spoon over about 2 tablespoons of marinade over steak. Place in oven a cook for approximately 5-7 minutes per side (for a 1 inch steak) for medium. Add more time for a thicker steak or if you like it more well done. Once steak is done cooking, let rest on cutting board for at least 5 minutes before slicing. Make sure to slice against the grain.
I’m always looking for more beef recipes for the crockpot, and London broil was on sale last week so this recipe was worth a try! The meat came out really tender but needed some more flavor! I made some quick pillsbury grand biscuits to go with it and sprinkled cheese on top.
slow cooker London broil
adapted from tablespoon
2 Pounds London Broil (or flank steak)
1 Green Bell Pepper, Sliced
1/2 Yellow Onion, Sliced
1/4 Cup Beef broth
2 Tablespoons Worcestershire Sauce
1Season the sliced beef with salt and pepper.
2Place the sliced peppers, and onion in the bottom of the slow cooker. Then add the sliced beef on top.
3 pour beef broth on top of beef. Finally add the Worcestershire sauce on top of the beef and cook on high for 4 hours.
i wanted to try marinating a london broil this time — i let it marinate for over 24 hours and let the flavors sink in! i served it with the betty crocker quicksides potatoes and roasted grape tomatoes.
adapted from allrecipes.com
- 2 clove garlic, minced
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon ketchup
- juice of one lemon
- 2 teaspoons Worcestershire
- 1 teaspoon ground ginger
- 2 teaspoons fish sauce
- 1 tablespoon chili sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- london broil
- in a large ziploc bag mix all ingredients together
- add london broil and make sure to coat
- marinate in fridge overnight or 24 hours
- heat oven to 450
- heat grill pan on high heat — cook 3-4 minutes on each side
- heat in oven until desired doneness
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
- Using a teaspoon or grapefruit spoon, remove seeds from tomatoes; place cut side down on paper towels to drain, about 5 minutes.
- 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.
- 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.
- roast 20 minutes or until crumb topping is golden brown and tomatoes are slightly softened. Sprinkle with parsley
i had defrosted a london broil and had no plans for it. i came across this recipe and it sounded delicious – and better yet i didnt need to marinate the meat. i served it with some betty crocker quicksides potatoes. the bleu cheese butter added a nice touch to the meat and the seasoning on the london broil was really good with a nice kick!
adapted from allrecipes
- 3 tablespoons crumbled blue cheese (i doubled)
- 2 tablespoons butter, softened (i doubled)
- 1 teaspoon fresh chives (optional) (didnt have any)
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 1 (2 pound) beef flank steak
- 2 tablespoons olive oil, divided
- Preheat the grill for low heat.
- In a bowl, mix the blue cheese, butter, and chives. Set aside. In a separate bowl, mix the black pepper, garlic salt, onion powder, and cayenne pepper.
- Rub the steak with olive oil. Coat both sides of the meat with the spice mixture, and rub in by hand or press with a spatula.
- Lightly oil the grill grate. Place meat on the grill, and cook 10 to 15 minutes per side, or to desired doneness. Grill to rare or medium rare for best flavor. Remove from grill, and slice lengthwise into thin strips. Top with a large dollop of blue cheese butter, and serve.