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
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
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.
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.
Roast the parsnips in oven for 20 minutes.
Add the carrots, toss with the parsnips and return to the oven for 15 minutes more.
Remove from oven and cover with the baking dish with foil.
Place the steak(s) on a broil pan or rimmed baking sheet lined with foil.
Broil to the desired doneness, about 5-6 minutes per side for medium-rare.
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.
Transfer steak to a cutting board and let rest for 10 minutes.
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.
Holding knife at a 45º angle, thinly slice the meat across the grain and serve with asparagus and mash.