<Back
Next>
  <
  >
Last -- Plate the Dinner 
​The timer for your potatoes will probably go off while you are making the sauce.  Just take the potatoes out of the oven.    Let them rest on the sheet pan until you are ready to start plating the dinner.

Toss your salad and divide amongst the salad plates.  Cut a few strawberries in half and garnish each salad with them.

Turn the heat under the saute pan to low.  Watch it to make sure that it doesn't boil and evaporate.  While the sauce is heating,  slice the london broil.  Divide the potatoes and the sliced London broil amongst the dinner plates.  Spoon a little of the heated sherry mustard sauce over the meat.  Serve with the salad.


First -- Get your Potatoes Ready

Preheat your oven to 400 degrees.

  • 1/2 lb baby red and 1/2 lb small yukon gold pototoes
Under running water scrub the potatoes and with a paring knife remove all of the "eyes" of the potatoes by digging them out with the point of the knife.  ("Eyes" are thoses little growths or protrusions that potatoes sometimes have.)  Cut in half and put into a bowl large enough for tossing. 
  • 1 large clove of garlic
Coarsely chop and sprinkle on top of the potatoes.​
  • 1 bunch rosemary
Strip the needles from the stems and coarsely chop.  You will need 3-4 tbsp.  Sprinkle on top of the potatoes.
  • 3 tbsp extra virgin olive oil
Pour over the potatoes.  Now toss in the bowl so the potatoes are completely coated with oil and the herbs.  Pour the potatoes in a single layer onto a baking sheet.  Sprinkle with salt and freshly ground pepper so that all of the potatoes are seasoned.

Put the potatoes in the oven and set the timer for 15 minutes.



Second -- Get your Salad Ready to Toss 

  • 2  5 oz containers baby greens
​Rinse and thoroughly spin dry the greens (even if the box says they are already clean).
  • 1 pt strawberries
Rinse and allow to drain in a collander.  Cut the top from the strawberries.
  • 1 bunch basil
Strip the leaves from the stems, rinse clean and spin dry.  
Coarsely chop so that you have 3-4 tablespoons of chopped basil.​
  • 3 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • pinch of salt
Place in a container with chopped basil, tightly seal and shake vigorously.  Refrigerate the salad ingredients until you are ready to assemble the salad.​



Third -- Start your London broil

When the timer goes off immediately set it for another 15 minutes, leave the potatoes in the oven and start to prepare the London broil

  • 2 lb London broil
Rub a little olive oil, salt and pepper on the meat and
place on a a broiler pan and place under the broiler.
Broil each side of the London broil for 7-10 minutes. Remove from the oven.  If you need to cut into the meat to make sure it is cooked to your preference there's nothing wrong with that.  If it isn't done put it back under the broiler 1 minute at a time and keep checking.  Just remember the meat continues to cook while it's standing so don't over do it.

When you are satisfied, place the London broil on a cutting board to rest.


Fourth -- Make your Sauce for the London Broil

  • 3 tbsp butter
Melt butter and then add:
  • 3 shallots finely chopped
Saute until transluscent.  It should take no more than 2-3 minutes.
  •  3 tbsp dry sherry
  • 1 tsp worcestershire sauce
  • 1 tsp dijon mustard
  • 2 tsp capers (optional)
Add to saute pan and whisk to combine.  Turn heat off under the pan.


You know that you don't actually have to make the sauce for the London broil.  I never do anything to this cut of meat except rub a little olive oil, kosher salt and pepper into it right before I put it under the broiler.  I just don't think it needs a flavor enhancement.  

Also, if your oven and broiler are not separate (or if the oven and broiler are heated by the same source like in my oven).  Here's what you do.  Put the meat under the broiler and move the potatoes  to the rack  that is the farthest away from the heat source.  They will continue baking.  I'd just keep an eye on them to make sure they don't over bake.


In our house capers are ALWAYS optional. No one likes them.


My husband and I love capers -- Jeff and his girlfriend vetoed them.  So the night I made this they were optional!


I agree!  I was raised on beef well done but cannot eat it that way anymore.  It tastes like shoe leather (however that tastes!)


Strawberry Rhubarb Sauce for Your Angel Food Cake
  • 1/4 cup sugar
  • 1/8 water
Place in a small sauce pan over very low heat.  Do not allow to boil, cook until sugar has dissolved.  
  • 4 stalks rhubarb
Scrub with vegetable brush and cut into 2 inch lengths.
  • 1 pt fresh strawberries
Rinse and cut off tops.
Add rhubarb and strawberries to sauce pan and simmer for 5 minutes.  



Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays

The Week is Half Over Let's Celebrate!

You will notice that the London broil is on the rare side.  That's the way our family likes steak prepared.


This sauce is so easy you can make it after dinner and serve it warm if you like.  If you prefer it cold make it first thing or even the day before and refrigerate it.  Either way, a piece of angel food cake drenched in this sauce is delicious!