London Broil, Flank vs. Top Round, Goat Cheese Mashed Potatoes

London Broil

London Broil

Yield: 4 servings

  • 1 to 2 lb. Flank Steak or Top Round London Broil
  • Soy Balsamic Grilling Marinade (Recipe)
  1. Trim excess fat from flank and place in a glass dish and top with marinade. Refrigerate for at least two hours, preferably overnight.
  2. Pre-heat grill to medium heat. When hot, take meat out of marinade and place on grill. Cook for 4-6 minutes on one side, flip meat and cook additional 4-6 minutes on the other side.
  3. Remove from grill, allow the meat to rest for about 5 minutes.
  4. Slice the meat thinly and on a bias across the grain.
  5. Serve with two slices of horseradish herb butter on each portion. (See Recipe Below)

Soy Balsamic Grilling Marinade

  • 4 cloves Garlic, chopped
  • 4 ea. Shallots, chopped
  • 1 T Soy Sauce
  • 1 T Balsamic Vinegar
  • 3 T Dijon Mustard
  • 2 ea. Egg Yolks
  • 2 tsp. Kosher Salt
  • 1 oz. Lemon Juice, freshly squeezed
  • 6 to 8 oz. Peanut Oil*
  1. In a food processor, blend all ingredients (except the peanut oil).
  2. With the motor running, slowly incorporate the peanut oil.
  3. Use immediately or cover and refrigerate.

*Substitute canola oil for peanut oil.

Horseradish Butter

  • 1/4 lb. Butter, softened
  • 2 T Prepared Horseradish
  • 1/2 tsp. Worcestershire Sauce
  • 1/2 tsp. Lemon Juice
  • Salt and Pepper, to taste
  1. Place all ingredients in a bowl and mix thoroughly.
  2. Place in the middle of a square piece of plastic wrap. Fold one end over to cover butter and push butter towards the fold to form a cork-shaped roll of butter.
  3. Roll up in plastic and twist ends. Refrigerate until ready to use.

*Excess may be frozen.

Goat Cheese Mashed Potatoes

  • 5 lb. Yukon Gold Potatoes, peeled and cut into uniform pieces
  • 1 tsp. Salt
  • 4 oz. Butter, softened
  • 5 oz. Heavy Cream or Milk
  • 4 oz. Chevre Goat Cheese
  • Salt and White Pepper, to taste
  1. Place potatoes in a pot, cover with water and add 1 tsp. of salt.
  2. Bring water to a boil, reduce to a simmer and cook until potatoes are tender.
  3. Drain potatoes in a colander, then toss them back into the pan and add the remaining ingredients.
  4. Using a potato masher, mash potatoes and ingredients together until the potatoes are smooth.*
  5. Adjust consistency with some cream or milk if necessary. Taste and adjust seasoning as well.

*Mix with an electric mixer, but use care not to over-whip.

Academy of Culinary Arts Students

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To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

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