Recipe: One-Pan London Broil

One-Pan London Broil dinner featuring steak, potatoes and asparagus
On busy weeknights there's nothing quite so magical as a one-pan supper. This particular one feels luxurious thanks to the steak and potatoes while also being delightfully easy to prep—and clean up! Bonus: it pairs wonderfully with the cheerful Red Tractor 2013 Cabernet Merlot (coming in the Fall 2016 ClubK shipment!)

During the fall I like to use broccoli or cauliflower in place of asparagus; it just needs a few extra minutes to get tender. Flank steak is genius under the broiler, but it can end up looking a little grey, so either dim the lights or add the gremolata-stlye parsley garnish for maximum appeal.


Whenever cooking under the broiler keep a very very close watch on things. Some broilers are hot and fast, others are slow and easy, and dinner can get burnt in the blink of an eye.

Recipe type: Main course
Serves: 4

INGREDIENTS

1.5 kg baby potatoes
1 large bunch asparagus, woody ends trimmed
1 tbsp canola oil
½ tsp salt, divided
500 g flank steak
2 tbsp chopped parsley
Zest of 1 lemon

INSTRUCTIONS

Preheat oven to 400F. Line a large rimmed baking sheet with foil. Slice potatoes in half and place on prepared baking sheet. Drizzle with oil, toss well to coat then spread out in an even layer. Sprinkle with ¼ tsp salt and season with fresh pepper. Roast 15 min or until almost tender and slightly golden.

Take the pan out of the oven and make a space in the middle of the pan. Move oven rack to the highest rungs. Preheat broiler.

Make several shallow cuts in one side of the steak in a diamond pattern. Place steak in the space, cut side up, on the pan. Sprinkle with half of remaining ¼ tsp salt and season with fresh pepper. Broil 5 min, then flip and broil another 5 min for medium-rare. Remove steak to a cutting board to rest.

Place asparagus on the pan (with potatoes) and toss a bit to coat with oil from the pan. Sprinkle with remaining salt and broil 3 to 5 min or until tender and golden.

Slice steak very thinly against the grain and sprinkle with chopped parsley and lemon zest.


Claire TanseyClaire Tansey is a recipe developer, culinary teacher, writer and lover of delicious food. She was most recently the Food Director at Chatelaine and makes regular appearances on CityLine, inspiring people to enjoy cooking so we can all lead happier, healthier lives.


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