GRILLED TOP ROUND LONDON BROIL STEAK WITH ROASTED YUKON GOLD POTATOES
BY RAY SHEEHAN JR
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Balsamic Vinegar Marinade
Ingredients:
3 cups olive oil
4 tbsp mustard
1 cup balsamic vinegar
4 large garlic clove minced
1 tbsp chopped parsley
2 tsp kosher salt
1 tsp black pepper
Directions:
In a medium bowl, mix together the olive oil, balsamic vinegar, mustard, minced garlic and parsley. Season the marinade with salt and pepper to taste. Reserve 1 cup of the marinade for serving and set aside the remainder of the marinade for the meat.
Grilled Top Round London Broil Steak
Ingredients:
2 Top Round London Broil (1½-2lbs) each
Balsamic vinegar marinade
Kosher salt and pepper
Directions:
Season both sides of the London broil with salt and pepper. Place the meat in a large sized plastic bag, and pour in the marinade to coat the meat. Seal the bag and place it in the refrigerator to marinate for at least 3 hours and up to 12 hours.
Preheat your grill to 450 F for direct heat cooking. Remove the steaks from the marinade and discard the marinade. Sear the steaks for approximately 4-6 minutes per side, rotating regularly, until the internal temperature reaches 130-135F for medium rare.
Remove the steaks from the grill and allow them to rest for 10 minutes. Slice the meat against the grain and drizzle with the reserved marinade for serving.
Grill Roasted Yukon Gold Potatoes With Blue cheese
Ingredients:
6 yukon gold potatoes
Olive oil
Kosher salt
Black pepper
Crumbled Blue cheese
Directions:
Place the potatoes in a medium sized pot, filling it with enough water to cover them with 1-2inches of water. Boil the potatoes until they are ⅔ of the way cooked or slightly firm. Drain the potatoes and once cooled, dry them on paper towels. In a medium bowl toss the potatoes with olive oil to coat. Season with salt and pepper.
Grill the potatoes over medium heat until they are tender, and slightly charred on every side. Remove the potatoes from the grill to a plate. Take a medium sized glass and press the bottom of the glass onto the potato to smash it down. Sprinkle the potatoes with Blue cheese.
Serve with London Broil Top Round Steak.
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