I wanted to make something different to go along with the London broil for tonight's dinner. I have a bag of onions and potatoes, a package of green beans. Hmm..what can I do about this?
I referred to my often used The New Best Recipe book for the green bean recipe, which I have made before and it is delicious! The recipe is taken directly from the book. The London broil I broiled for 15 minutes, and pan seared it in my cast iron pan before putting it in the oven.
But I did not make my mashed potatoes crispy on top, use the egg yolks, chicken broth, or make broccoli on the side. I followed it close; but not too close. :-)
For the London broil:
sea salt and fresh ground pepper.
2 tablespoons extra virgin olive oil (EVOO).
2 cloves fresh garlic. crushed.
Pre heat the broiler. I also pre heated my cast iron skillet with a teaspoon of EVOO on a low medium heat on my stove top. While you are waiting for the broiler to heat up, tenderize the meat with fork. Salt, pepper and garlic both sides. (Sear both sides of the meat in the cast iron, just a few minutes on each and place in the oven.) Once the broiler is up to temperature, cook the meat for 15 minutes, turning once in the middle of cook time. Allow the meat to rest for 5 minutes under tin foil. Slice thin, set aside.
For the Onions:
2 small or 1 medium sized sweet onion, sliced into thin rings.
salt and pepper to taste.
1 tablespoon EVOO
1/2 tablespoon steak sauce.
1/2 tablespoon balsamic vinegar.
1/2 teaspoon steak drippings (optional)
Pre heat a large skillet with EVOO. Once oil swirls easily in the pan, add in onions. Add some salt and pepper. Cook until onions are soft, remove from the heat and mix in steak sauce and balsamic vinegar, also I added in some drippings from the cooked meat pan.
For the Mashed Potatoes:
6 white or russet potatoes, peeled and quartered.
4 tablespoons butter
1/4 cup milk (or to your mashed potato liking consistency)
salt and pepper to taste.
1 clove crushed garlic (optional)
While the steak is broiling and onions cooking, pour cold water over the potatoes. Boil on medium-high until your fork goes easily through. Drain and return to the pot, add in butter, milk, salt, pepper and garlic.
For the Green Beans:
2 slices high-quality sandwich bread, torn into quarters. (I used used my regular 99¢ a loaf bread)
3 Tablespoons unsalted butter.
Sald and fresh ground black pepper.
2 Tablespoons grated parmesan cheese (fresh or store bought works)
6 Medium fresh garlic cloves, minced or pressed through a garlic press.
2 Teaspoons all-purpose flour.
1/8 Teaspoon red pepper flakes.
1 Teaspoon minced thyme. (fresh or dried)
1 1/2 lb. Green Beans, ends trimmed (I also sliced them in half if they were too long)
1 cup low-sodium chicken broth.
1 Tablespoon juice from a lemon. (I used the juice from the fake lemons they sell...with just the juice)
Process the bread in a food processor to even, fine crumbs, about ten 1 second pulses.
Heat 1 Tablespoon butter in a 12 inch non stick skillet over medium high heat; when melted, add the bread crumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to a medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper and cheese; set aside.
Wipe out the skillet. Add the remaining 2 Tablespoons butter, the garlic and 1/4 teaspoon salt; cook over medium heat, stirring constantly, until the garlic is golden, 3 to 5 minutes. Sir in the flour, red pepper flakes, and thyme, then toss in the green beans. Add the chicken broth and increase the heat to medium high; cover and cook until the beans are partly tender but still crisp at the center, about 4 minutes. Uncover and cook, stirring occasionally, until the beans are tender and the sauce has thickened slightly, about 4 minutes. Off the heat, stir in the lemon juice and adjust the seasoning with salt and pepper to taste. Transfer to a serving dish, sprinkle evenly with bread crumbs and serve.
