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Tuesday: London Broil, Carrot-Parsnip Mash & Asparagus

I like to go with 2 seperate pieces of London Broil if I can. NOTE: We are cooking extra beef for use later in the week. I like to cook it a bit under, bring to room temp, wrap and store in the fridge.
Serves: 4     Prep: 15   Cooking: 1 hour and 15 minutes

Ingredients

For the Steak
3 lbs London broil
3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons black pepper
 
For the Mash
1 lb carrots, 1” pieces
1 lb parsnips, 1” pieces
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon pepper
2 tablespoon butter
1 teaspoon dried Italian herb seasoning
½ teaspoon garlic powder (optional)For the Asparagus
1 lb asparagus, trimmed
1 teaspoon kosher or sea salt
2 teaspoons olive oil

Instructions

Prep Opportunity
Peel the carrots and parsnips. When chopping the parsnips, remove the white core - its super stringy. Toss with olive oil. Keep in the fridge until you are ready to roast.
1
Preheat oven to 400º.
2
Place the parsnipsonly in a baking dish, in one layer, and toss with olive oil (if you didn’t do this earlier), salt and pepper.
3
Roast the parsnips in oven for 20 minutes.
4
Add the carrots, toss with the parsnips and return to the oven for 15 minutes more.
5
Remove from oven and cover with the baking dish with foil.
6
Preheat your broiler.
7
Place the steak(s) on a broil pan or rimmed baking sheet lined with foil.
8
Broil to the desired doneness, about 5-6 minutes per side for medium-rare.
9
When you turn the steak, bring ½ cup water, 1 teaspoon salt and asparagus to a high simmer in a covered pan. Simmer for 5 minutes. Drain and toss with olive oil.
10
Transfer steak to a cutting board and let rest for 10 minutes.
11
Mash parsnips and carrots with butter, herbs and garlic powder. If too thick add 1 few tablespoons of milk or almond milk. Taste for seasoning.
12
Holding knife at a 45º angle, thinly slice the meat across the grain and serve with asparagus and mash.