London broil with horseradish mashed potatoes, sautéed greens and cinnamon carrots

    Happy Friday! I posted the finished picture of this meal earlier in the week, on my Facebook page (the green kitchen 24_7) now here is the recipe! This could be done to any meat, I'm feeding 5 people and a London broil works great for us. As always, I would say please stick with pasture raised grass-fed meat, no antibiotics, no vegetarian fed....big difference between vegetarian fed and grass fed. A nice grass fed piece of London broil won't be too much either and if you don't eat it all, you can make a great salad with the cold meat the next day. Here's how I prepare the marinade:

    Marinade: 1/8 cup balsamic vinegar

                     1/8 cup soy sauce

                     1/8 cup olive oil

                     1 Tbs Worcestershire sauce

                     3-4 cloves garlic chopped

                     1 1/2 tsp rosemary

                     1/2 tsp thyme

                     Sprinkle of salt and pepper

                     1-2 lb London broil

    This sauce is certainly enough to cover up to 2 lbs of meat. Next I mix everything together then pour over the meat, cover and refrigerate for at least 2 1/2 hours. (I try to do 4-5 hours but don't always have that much time) After that I take it out and let it sit for about 30 minutes to warm up a bit. Set the over to broil, put the meat on a baking sheet (i use an iron one that can handle the heat of the broiler so make sure your dish can) I pour the juice over it and put the meat in for about 6 minutes each side (we eat ours medium rare so keep yours in longer if you like it more well done). After the time is up I take it out and let it sit 10 minutes before cutting. 

Just poured on the marinade:

After being refrigerated for a few hours and let to sit at room temperature getting ready to pop under the broiler:

Just out of the oven and ready to sit:

    Next up, horseradish mashed potatoes:

                  8 large red bliss potatoes, cleaned not peeled then boiled till soft

                  1 1/2 tbs butter

                  1/2-3/4 cup plain yogurt

                  1/8 cup milk

                   Salt and pepper to taste

                  1-2 tbs creamed horseradish (depending on your taste. 1 tbs adds a good amount of flavor so start there and add more as desired.) After potatoes have finished cooking (fork slides in easily) drain them, put them in a mixing bowl add the rest of your ingredients and mash up with a spoon or whisk. You can use a mixer, whatever's easiest for you. I like using a whisk. Mash them up and make sure all ingredients are mixed in well. 

    Now for the veggies:

These greens were a mix of kale and rainbow chard. A healthy bunch of both. Cleaned, deveined and ripped up. You can substitute any green you'd like. 

          Healthy bunch of greens

          5 cloves of garlic minced

          1/4 cup diced onion

          1 tbs bacon fat

          3-4 tbs water or stock

Add bacon fat to the pan to melt, toss in the garlic and onion to open the flavor. Now add your water, turn the flame up a bit so it starts to boil then toss in your greens, cover and turn down the heat. Let it sit a minute then mix it up. Should only take a few minutes to finish these, you don't want your greens over cooked  or they will have a bitter flavor. 

    Cinnamon carrots:

I used some little carrots from the garden for this so I left them uncut and just removed the tops. You can cut your carrots however you'd like them. I usually as a rule use about 1 carrot per person if they are normal size. I also leave them unpeeled because there's plenty of good stuff in that skin, cleaning them work just fine.  

             1 tbs coconut oil

             Salt and pepper to taste

             1 tbs honey or maple syrup

             1/8 cup water or stock

             1/2 tsp cinnamon

For this I melt the coconut oil, add the carrots, salt and pepper. Then I put in the water or stock, just enough to cover the bottom of the pan. Then I sprinkle on my cinnamon and cover and cook on a low  flame. But check to be sure you don't cook off all the liquid while they cook, if it is getting low add a bit more, you don't want them to burn. I leave my carrots a little crisp in the center, don't want to over cook them.

Everything ready and waiting to cut the meat

Nice combination of flavors, plenty of vitamins and minerals and even with getting organic veggies and grass fed meat, this meal won't cost you much. And it comes out looking so pretty and colorful! 

I hope you enjoy this.  If you try it, let me know what you think! 

~ Janet ✌