London Broil and Garlic Potatoes
Source of Recipe
Internet
List of Ingredients
2 pounds red potatoes
2 medium-size garlic cloves
3/4 cup low-fat milk (1%)
salt
2 teaspoons unseasoned meat tenderizer
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried thyme leaves
coarsely ground black pepper
1 large lemon
1 beef top round steak, 1 1/2 inches thick (about 2 pounds)
4 plum tomatoes
1 large cucumber
1 small cantaloupe
1 teaspoon Dijon mustard
parsley sprigs for garnish
1. Cut unpeeled potatoes into 1 1/2-inch chunks; peel garlic and cut into thin
slices. In 3-quart saucepan over high heat, heat potatoes, garlic, and enough
water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until
potatoes are tender; drain.
2. Return potatoes and garlic to saucepan. With potato masher, mash potatoes
and garlic with milk and 1 1/4 teaspoons salt until smooth; keep warm.
3. Preheat broiler if manufacturer directs. In small bowl, mix meat tenderizer,
rosemary, thyme, and 1/2 teaspoon pepper. Squeeze juice from lemon.
4. With fork, pierce steak several times on both sides. Reserve 1 tablespoon
lemon juice for salad dressing; brush steak with remaining lemon juice. Rub herb
mixture onto both sides of steak; place steak on rack in broiling pan. Broil steak
15 to 20 minutes for rare or until of desired doneness, turning steak once.
5. While steak is broiling, prepare salad: Cut tomatoes into bite-size chunks.
With vegetable peeler, peel 1/2-inch-wide strips from cucumber; cut cucumber
lengthwise in half; remove seeds. Cut cucumber diagonally into 1/2-inch-thick
slices. Remove peel and seeds from cantaloupe; cut into bite-size chunks. In bowl,
mix Dijon mustard, 1/2 teaspoon salt, and reserved 1 tablespoon lemon juice. Toss
tomatoes, cucumber, and cantaloupe with mustard dressing.
6. To serve, arrange steak, mashed potatoes, and salad on large platter; sprinkle
salad with 1/2 teaspoon coarsely ground black pepper. Garnish platter with
parsley.
Recipe
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