London broil with garlic mashed potatoes
A thick marinated sirloin broiled until juicy, sliced thin across the grain and served over garlicky mashed potatoes.
- 280 min total
- 35 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $4.74 a serving
- 480 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 5 cloves garlic, divided
- 1 tbsp Dijon mustard
- 2 lb sirloin steak, one thick steak about 1½ inches
- 2 lb russet potatoes
- 3 tbsp butter
- ½ cup milk
From your pantry
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp brown sugar
- 1 tsp black pepper
- 1½ tsp salt, divided
Each serving has about 480 calories, 37 g protein, 31 g carbs and 23 g fat, and costs about $4.74 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sirloin steak? New York strip steak or ribeye steak works.
- No russet potatoes? Yukon Gold potatoes work.
- No butter? Ghee works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
3 cloves of the garlic and them with the balsamic, soy sauce, oil, mustard, brown sugar and pepper in a zip-top bag.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Poke the steak all over with a fork, put it in the bag, and let it in the fridge at least 4 hours, or overnight.
Marinate. Marinating means letting food sit in a flavorful liquid, called a marinade, before you cook it. Always marinate in the fridge, and never reuse marinade from raw meat unless you boil it first.
How you’ll know: The food is coated all over, sealed in a bag or covered dish, and chilling in the fridge.
Timer: 240 min
Dolly’s tip: The fork holes let the marinade soak in. It’s what makes a thick, lean steak tender.the potatoes, cut them into 2-inch chunks, and cover them with cold water in a pot with 1 tsp of the salt and the last 2 garlic cloves. .
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
15 minutes, until .
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Fork-tender. Fork-tender means cooked until a fork slides in with almost no push. It’s how you know potatoes, carrots or slow-cooked meat are soft all the way through.
How you’ll know: The fork slides in and out easily, and meat pulls apart with very little effort.
Low heatTimer: 15 min
Meanwhile, turn on the with a rack about 4 inches below it. Lift the steak out of the marinade, it dry, and set it on a foil-lined .
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
6 to 8 minutes a side, until the thickest part reads 145°F. Start checking at 5 minutes on the second side.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Timer: 14 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Move the steak to a board and let it 10 minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
the potatoes and garlic and mash them with the butter, milk and the rest of the salt until smooth.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
the steak very thin across the grain, holding the knife at an angle, and serve over the mashed potatoes with the board juices poured over.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Thin slices are the whole secret of London broil. Thick ones chew like shoe leather.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
