Drunk in London Broil and Twice Baked Smashed Potatoes

Drunk in London Broil

1 1/1 lb. London Broil (you can obviously go with a bigger cut, that’s just what I used)
Red Wine
Salt & Pepper
Balsamic Vinegar
Marinate London Broil overnight in red wine. I used a combination of Chianti and Malbec. Make sure to use something you would drink. You certainly don’t want your steak to taste like a wine you don’t enjoy.
2 Hours before cooking, drain the liquid and season with salt, pepper and garlic salt. I use Borsari seasoning and its terrific. You can find it at specialty stores and good supermarkets. I know they have it at 
Whole Foods.
Set oven to 350.
After the meat has been seasoned, heat a large skillet on Med-High heat and add 2 tablespoons of butter. Let it melt and add meat. Let it sear on both sides. Remove meat and add 1/2 cup of balsamic vinegar and let reduce. Place the meat in a baking dish and pour reduction over it. Bake in oven for 20 min. or until desired temperature has been reached. 

Remove from oven and slice into pieces about a 1/4 of an inch thick. Serve with juices in pan. 
Twice Baked Smashed Potatoes – Its a twist on two favorites!
3-4lbs of Yukon Gold Potatoes
1 cup Sour Cream
4 tablespoons Butter
4 oz. Cream Cheese
3/4 cup Monterey Jack Cheese
3/4 cup Sharp Cheddar Cheese
1/2 cup Parmesan Cheese
Salt & Pepper
Bake the potatoes in the oven at 350 for an hour (or until they are soft to the touch). 
Remove the potatoes from baking dish and transfer to a bowl for mashing. I leave the skins on but, feel free to  scoop the meat out after baking. If you don’t have a potato masher you can use the bottom of a heavy glass (mine masher seemed to grow legs and walk out of my kitchen so I used the glass…it worked great!)
Then combine sour cream, butter and cream cheese, mix well. Add 1/4 Parmesan cheese and salt and pepper to taste.  Return mixture to baking pan and place in oven for 15 minutes. Remove and add remaining cheeses and once again return to oven. Bake for 10 min and turn on broiler for 5 min to brown the top.







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