London Broil on Smashed Potato and Caramelized Onion “Crostini”
Perfect for Pesach or any time you want something special , this London broil on smashed potato “crostini” is a creative twist on a classic.
When it comes to Pesach recipes, I’m usually the first person to tell you, “Ehh, just stick with potato kugel and mashed potatoes. Now’s not the time to go all out.” But every so often I DO want something a little different and elevated. This dish is unique because it is so multi-faceted. It can be used as an appetizer, a side, or even as a main!
The idea of creating “crostini” for Pesach came to me last year when I was trying to come up with something a little different but not complicated while sticking to simple, basic ingredients. Well, I don’t think I ever want to make crostini the original way (with slices of French baguette) again! I love the creaminess of the potato, the sweetness of the onion and the tangy flavor of the marinated London broil together. This London broil on smashed potato crostini is just so good!
The result of this recipe is easy and there are so many amazing components. You can just make the smashed potatoes. Or just make the London broil. Or make all of the above.
You can make the London broil in advance and freeze it. You can also freeze the caramelized onions. I don’t suggest freezing the potatoes, though. They’re easy to make and will be much better fresh. They can be cooked a few days in advance and rewarmed before serving.
London Broil on Smashed Potato and Caramelized Onion “Crostini”
Ingredients
London Broil:
- 2 lbs London Broil pounded thin
- 2 Tbsp olive oil
- 3 Tbsp imitation soy sauce or coconut aminos
- 2 Tbsp apple cider vinegar
- 2 tsp brown sugar
- 3 garlic cloves, minced
- 1 tsp paprika
- ¼ tsp oregano
- ¼ tsp thyme
- 1 tsp salt
- ½ tsp black pepper
Smashed Potatoes with Caramelized Onions:
- 3 lbs baby potatoes
- ½ cup water
- 1 large onion, sliced into half moons
- 2 Tbsp oil
- Parsley, for garnish (optional)
Instructions
London Broil:
- Place London broil in a large Ziploc bag or 9×13 pan
- Combine all remaining ingredients in a bowl. Pour over the London broil, flipping to make sure it’s coated. Marinate at least 30 minutes, or up to overnight
- Remove the London broil from the marinade. Discard the marinade and bring the meat to room temperature.
- Broil on high for 5 minutes per side for medium (if you’ve pounded it thin). Allow to rest for at least 10 minutes before slicing.
- Slice as thinly as possible.
Smashed Potatoes with Caramelized Onions
- Preheat oven to 350°F. Place the potatoes and the water in a 9×13 pan, cover tightly, and bake for about an hour and a half, or until fork tender. Allow to cool slightly.
- While potatoes are still warm, place on a flat surface and gently smash with a flat-bottom edge, such as the bottom of a drinking glass.
- In a frying pan, heat oil over a low flame. Add onions and sauté for about 30 minutes, or until browned and caramelized
To assemble:
- Arrange potatoes on a platter. Top each one with some caramelized onions and then a slice of meat. Garnish with parsley, if desired.
Recipe by Faigy Murray | https://mykitchenmystudio.com/london-broil-on-smashed-potato-crostini/
