Thursday, June 2, 2011

Weekly Recipe x2: Balsamic & Soy London Broil with Asiago Potato & Bacon Gratin

Please accept my apologies for skipping Thankful Thursday today to bring you a double dose of my weekly recipes.  I know it'd be easier to accept my apology if I could send you a sample but unfortunately, technology hasn't made it there yet.  
This is a man's meal but this lady appreciated it as well.  The potatoes might not look like much but I loved scalloped potatoes and this is a lighter version, amped up with glorious bacon!  As you can see, sauteed green beans rounded out our meal.  This makes a great Sunday supper but I don't think I'd turn it down any night.

Balsamic & Soy London Broil
source:  Cooking With Michele

  • 1/2 cup balsamic vinegar
  • 1 T. brown sugar
  • 1/4 cup plus 1/2 T. soy sauce, divided use
  • 1 pound London Broil

1.  Combine vinegar, brown sugar, and 1/2 T. soy sauce in a small saucepan and bring to a boil.  Reduce heat to low and simmer until thick & syrupy, about 20 minutes.  Remove from heat and let cool.
2.  Combine glaze and soy sauce and pour into a shallow dish just large enough to fit the London Broil.  Turn the meat over a couple of times to make sure it's covered with the marinade, then poke all over with a fork to further tenderize the meat.
3.  Cover and refrigerate 4-8 hours, continuing to turn and pierce with a fork to tenderize.  Note:  I failed to do this and it turned out fine.
4.  Grill over medium-high heat to desired temperature, about 5 minutes per side for medium rare with a 1 1/2" thick piece of meat.  Reserve the marinade. 
5.  Let rest about 5-10 minutes before slicing.  Cover to keep warm while you're waiting.
6.  Bring leftover marinade to a boil and then toss sliced meat with the marinade and serve. 

Asiago Potato & Bacon Gratin
source:  Cooking Light
  • 1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
  • 1 teaspoon salt, divided
  • Cooking spray
  • 2 tablespoons minced shallots
  • 1/4 cup all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • 3/4 cup (3 ounces) grated Asiago cheese
  • 1/4 cup chopped fresh chives (I omitted)
  • 1/4 teaspoon freshly ground black pepper
  • 4 bacon slices, cooked and crumbled
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • Preheat oven to 350°.
  • Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
  • Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
  • Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.


  1. oh my. your recipes are enough to make me want to move back to lexington and be your nosy neighbor that always pops by to say hello at dinner time!

  2. Yum, yum, yum! That looks delish! I have to try that marinade for london broil asap. And potatoes and cheese and bacon - I've died and gone to heaven!

  3. I definitely need to try these potatoes! Mike's Mom makes a killer scalloped potato dish, but I'm pretty sure it's one of the most unhealthy side dishes in history.

    I still remember the time in college that your Mom had us over for a nice dinner and made London Broil ... it was awesome!

  4. This looks so good! I've never tried making London Broil. And I definitely wouldn't mind figuring out a technology that sent samples instantly--your recipes always look incredible!