Serves 6 to 8 servings
Originally aired September 22, 2008
- 6 Russet potatoes, peeled and chopped
- 2-pound London broil, tenderized with forks
- 2 tablespoons EVOO - Extra Virgin Olive Oil, divided
- Salt and ground black pepper
- 1 softball-size onion, sliced
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon balsamic vinegar
- 1/2 cup homemade chicken stock
- 2 egg yolks
- 2 heads broccoli, cut into spears
Preheat oven to 400F. When the oven reaches 400F, preheat broiler and set the rack 6-7 inches from the flame.
In a medium-size saucepot, cover potatoes with cold water. Bring up to a boil over medium-high heat and cook until fork-tender. Drain and set aside.
While the potatoes are cooking, put the steak on a broiler pan, drizzle with 1 tablespoon EVOO and season with salt and ground black pepper. Broil for 15 minutes, turning once halfway through. Remove meat from the broiler and allow it to rest for 5 minutes, tented with a piece of aluminum foil.
While the steak is broiling, heat with 1 turn of the pan of EVOO in a medium saut pan over medium-high heat. Add onions, salt and ground black pepper, and tent with a piece of foil. Cook until tender, about 10 minutes. Remove pan from heat then mix in Worcestershire sauce and balsamic vinegar.
When the potatoes are done, drain them and return them back to the pot. Mash them with the chicken stock, egg yolks, salt and ground black pepper. Transfer to a baking dish and place under broiler until brown on top, about 2-3 minutes.
Once the steak and potatoes are broiled, toss the broccoli on a baking sheet with 1 turn of the pan of EVOO, salt and ground black pepper together and roast for 10-15 minutes, until tender and crispy.
Slice the meat into thin slices and serve topped with the onions and some potatoes alongside.