This London broil recipe takes an Asian turn when you marinate the beef in teriyaki and oyster sauce and serve it with creamed potatoes spiked with wasabi, also known as Japanese horseradish.
Recipe from Family Circle
1/4 cup bottled teriyaki sauce
3 tablespoons bottled oyster sauce
1 tablespoon fresh lemon juice
4 cloves garlic, chopped
1 piece (about 2 pounds, 2 inches thick) top round beef for London broil
Wasabi Potatoes (recipe below)
3 pounds Yukon Gold potatoes, peeled and cut in chunks
3/4 cup half-and-half
1/2 cup (1 stick) butter, cut up
1 tablespoon wasabi powder
1 teaspoon salt
In large plastic food-storage bag, combine teriyaki sauce, oyster sauce, lemon juice, garlic and beef. Seal completely. Refrigerate overnight.
Roast in 450 degree F oven until internal temperature registers 135 degrees F on instant-read thermometer, 25 minutes. Brush occasionally with marinade during first 15 minutes of cooking. Let rest 5 minutes (meat should reach 145 degrees F). Makes 6 servings. Serve with Wasabi Potatoes, if desired.
In large saucepan filled with lightly salted water, cook potatoes, until tender, about 20 minutes. Drain. In small saucepan, combine half-and-half, butter, wasabi powder and salt. Heat through, stirring until butter melts. Add to drained potatoes; beat with hand mixer until smooth. Serve with sliced steak.
Per Serving: cal. (kcal) 475, Fat, total (g) 24, chol. (mg) 150, sat. fat (g) 13, carb. (g) 22, fiber (g) 3, pro. (g) 38, sodium (mg) 1217, Percent Daily Values are based on a 2,000 calorie diet