London Broil doesn’t have anything to do with London, but it’s still a delicious and budget-friendly meal that’ll impress your dinner guests.Â
London Broil With Sweet Potatoes and Leafy Greens
*Makes Dinner for Two
Ingredients
Protein:Â
- Choose a flank steak, skirt steak, or sirloin steak
Marinade:
- ¼ cup red wine vinegar
- 2 tablespoons soy sauceÂ
- ¼ cup brown sugarÂ
- 2 teaspoons powdered garlicÂ
- Salt & pepper
Vegetables:
- Oil and butter
- 3 cups of leafy greens like baby spinach, kale, and beet leaves
- 1 cup of chopped peppers and onions
- ¼ cup of sliced cherry tomatoes
Starch:
- 2 sweet potatoes
Recipe
Steak:
For the marinade, mix the red wine vinegar soy sauce, brown sugar, powdered garlic, salt and pepper together. Marinate the steak in the mixture overnight. Once the steak is finished marinating, remove it and set aside about a fourth cup of the marinade.Â
Heat and oil a saute pan. Make sure your pan is hot. Then, sear the steak for four minutes on each side. After, place the steak in an oven preheated to 450 degrees for five to ten minutes.Â
Vegetables:
Add oil and butter to a heated saute pan. Add the chopped peppers and onions. Cook for a few minutes until tender. Add the leafy greens and cherry tomatoes.Â
Sweet Potatoes:
Bake the sweet potatoes in the oven at 375 degrees for thirty minutes.Â
You can watch Head Chef Mirza make the meal and get his expert tips here.
About the Author
Head Chef, Mirza Miljkovic, brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.
