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.