London Broil Stew

Published on Tasty Kitchen


  • 1 pound London broil
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • ½ cup soy sauce
  • 5 cloves garlic
  • 32 ounces beef broth
  • 1 tablespoon olive oil
  • 6 whole medium potatoes
  • 5 whole large carrots


First, you will need to salt and pepper the beef on both sides in a casserole dish. I like Kosher salt the best because it brings out the flavor of the beef. The type of salt you use really makes a difference.

Add the soy sauce and let the beef marinate for about 30 minutes.

Warm the olive oil in a Dutch oven or stock pot.

Use a garlic press or mince the garlic very fine.

Add the garlic and just roast to flavor the oil. Then remove it before or right after you add the beef so that it will not burn.

Add the beef to the oil. Searing the meat keeps the juices in. (I cut my beef in half so that I can get an even sear. I add half of the marinade per cut.)

Make sure that you sear the top and the bottom, even the sides.

Once the beef is seared, add the beef stock, then top it off with water. The amount of water you need will depend on the size of your pot. I use about a quart. The liquid level needs to be about 2 inches below the rim.

Cover and keep on a low rolling boil for about 5 hours.

After 5 hours, peel and chop your potatoes. Add to the stew. Clean your carrots thoroughly; remove the tops and bottoms. Then cut into half and on the larger sections, quarter lengthwise. Why not bite-sized you ask? Because the larger you leave your carrot, the more flavor you will retain.

Add the carrots to your stew and cook until your potatoes are tender. Add a little salt and pepper with your vegetables, even a dash of soy sauce. You may even need to add a little water to bring the level back up.This will take about another 45 minutes.

This is what you will end up with: a scrumptious hearty stew that is just full of flavor. You will have a lot of stew left over. This is where you can get creative. Add your favorite vegetables to the stew. Also step out of the box and add pasta, barley or rice. No matter what you use, you will have a delicious vegetable beef soup for tomorrow night.

Classic London Broil Steak

Published by Recipe by A.J. Andrews. Photo Credit Pamela Follett

Step 1

Marinate the flank steak for about 4 hours in an oil-based marinade. Equal parts acid and oil, plus herbs and spices to taste constitute a basic oil-based marinade. 

Classic London broil marinade consists of 2 parts dry red wine to 1 part each oil, red wine vinegar, Worcestershire sauce and sugar, along with a few cloves of minced garlic and kosher salt to taste. You can add most other herbs, such as thyme and rosemary, and additional aromatics, such as shallots and ginger, as long as you use equal parts oil and acid as the base.

Step 2

Take the flank steak out of the marinade after about 4 hours in the fridge. Wipe off the excess marinade and let the flank steak sit at room temperature in a shallow dish for 45 minutes to 1 hour.

Step 3

Set the oven rack 4 to 6 inches below the oven broiler and place a cast iron skillet on it. Look the skillet over for any food debris and wipe it out, if necessary.

Step 4

Turn the broiler on and let the skillet heat for about 30 minutes. Coat the flank steak on both sides with high-temperature oil, such as canola, sunflower or peanut oil, and season it to taste with freshly ground black pepper, if desired.

Step 5

Pull the oven rack out -- don't take the skillet out of the oven. Lay the flank steak in the skillet using tongs and slide the rack back in.

Step 6

Broil the flank steak for 5 minutes and pull the oven rack out. Lift the flank steak from the skillet using the tongs and place it on a plate. Slide the rack in and turn the oven off -- don't take the skillet out of the oven until it cools to room temperature, about 1 hour.

Step 7

Rest the flank steak for about 10 minutes and transfer it to a cutting board. Slice the flank steak on the bias -- or at a 45-degree angle -- across the grain into 1-inch-wide strips and serve.

Tender (not Tough) Grilled London Broil

By Rick Martinez. Published by Bon Appétit. Photo by Ditte Isager.


Treat a London broil like a regular steak: cooked medium rare, either grilled or pan-seared and butter-basted with salt and pepper, or dry-rubbed with your favorite spice mix. It will not disappoint.

Try this: Grilled London Broil

Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat.

Prepare a grill for medium-high heat (or heat a cast iron pan over medium-high). Grill the first side for four minutes, then rotate 45° from its original spot on the grill (but don't turn it over) in order to get the crosshatch grill marks. Continue to grill for another three to four minutes, then flip and repeat the process, until it's charred and medium-rare. An instant-read thermometer should register 125°F when it's ready—about 10 to 12 minutes total. Let it rest about 10 minutes before cutting, and serve it with a pat of butter (I'd say herb-lemon zest compound butter if you're feeling adventurous).


Published by Recipe by Georgia Downard. Photo by John Valiant.

Ingredients - IFH Note: this will make about 3-4 servings. Easy to adjust based on how many servings you want to make!

  • Vegetable oil cooking spray
  • 1 yellow or white onion, sliced
  • 1 bunch kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
  • 2 cloves garlic, chopped
  • 2 cups boiled diced potatoes
  • 6 eggs
  • 1/2 teaspoon paprika (preferably smoked)


Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes.

Add kale and garlic; stir 5 minutes. Add potatoes.

Whisk eggs, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute.

Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Creamy Potato Kale Soup

Recipe and Photo by Pinch Of Yum.

This recipe is very adaptable - add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it "dulls" the flavor. You want them to be sauteed and golden, but not totally mushy.

serves: 8


  • 5 tablespoons butter
  • 1 large yellow onion, roughly chopped
  • 3 large potatoes, peeled and roughly chopped
  • 8 cups chicken or vegetable broth
  • 2-3 cups chopped kale, stems removed
  • 2 cups milk
  • salt and pepper to taste


Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.

Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.


2 bunches of baby beets (about 12 beets total), scrubbed and trimmed
1/2 cup balsamic vinegar
3 tbsp demerara sugar
2 tbsp grape seed oil
salt and pepper

kale + salad:
1/2 cup quinoa, rinsed
1 bunch of curly kale, stems removed and leaves torn into bite-size pieces
2 tbsp grape seed oil
1 clove of garlic, peeled and finely sliced
1 tsp smoked paprika
salt and pepper
handful of pecorino shavings (parm or grana padano would be great too)


Preheat the oven to 400 degrees F.

Place the trimmed beets in a 2 inch deep ceramic or glass dish. Pour the balsamic vinegar and grape seed oil in. SPrinkle the muscovado sugar, salt and pepper around the beets. Cover dish with foil and roast for 30 minutes. Remove the foil, stir the beets up a bit and continue to roast, uncovered, for 20 more minutes. They should be quite tender. Remove from the oven and allow dish to cool.

In a small saucepan, place the rinsed quinoa and 1 cup of water. Add a pinch of salt. Place pot over medium heat and bring to a boil. Simmer for 15 minutes or until quinoa is mostly cooked and the little tails start to pop out. Remove from the heat and set aside.

In a large soup pot, heat the 2 tbsp of grapeseed oil over medium heat. Add the sliced garlic and smoked paprika. Stir around until fragrant, about 30 seconds. Add the quinoa, a splash of water and half of the kale. Stir around until kale begins to wilt a bit. Add the remaining kale, season with salt and pepper and keep stirring. The kale should all be slightly wilted, but still firm. Take off the heat and transfer kale and quinoa mixture to your serving bowl.

Arrange roasted beets on top of the greens and quinoa. Drizzle salad with the balsamic cooking liquid in the pan (there should be about 1/4 cup of it left). Scatter  the pecorino shavings on top and serve.

Cheesy Cabbage & Potato Gratin

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

Published by New York TImes Cooking. Recipe by Martha Rose Shulman. 

Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.


  •  Salt
  • 1 large savoy or green cabbage (about 2 pounds), quartered
  • 1 pound baking potatoes, such as russets, peeled and sliced
  • 2 garlic cloves, peeled
  • 2 cups milk
  • ½ cup crème fraîche
  •  Ground black pepper
  • 4 ounces Gruyère, grated (1 cup, tightly packed) (IFH Note: cheddar or other "melty" cheese you have on hand will work well, too!)
  • 1 ounce Parmesan, grated (1/4 cup)
  • 2 teaspoons finely chopped or slivered fresh sage



Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.

Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.

Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.

In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.

Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.


Published by Six Burner Sue. Recipe and Photo by Susie Middleton

I start this kind of sauté by dicing (pretty small but not too fussy) whatever roots I’ve got on hand and piling them into the skillet with lots of olive oil and herb sprigs. The pan will be really crowded at first—that’s okay. As the vegetables cook, they brown and steam at the same time (and they shrink quite a bit). I always add some aromatic allium—onion, leeks, or shallots—about halfway through cooking for added moisture and flavor.

But the most important thing I do is to keep my ears tuned to the sizzling in the pan. It should be a steady, perky sizzle—but nothing too explosive sounding. The sizzle’s your cue to how fast the veggies are cooking. You want them to brown and steam at about the same rate, because your ultimate goal is deeply browned (yes, caramelized) vegetables that are cooked through, too. This is much easier than I’m making it sound. All you need to do is stir every once in awhile and maybe adjust the heat once or twice. The veggies will be done in about 35 to 40 minutes—but you’ll have plenty of time to make whatever else you’re having for dinner while they’re cooking. (By the way, for vegetarians, these sautés are hearty enough to plunk in the middle of the plate.)

If you don’t have a cast iron pan, you can make this recipe in a 10-inch straight-sided sauté pan (stainless interior). The browning won’t be quite as even, and you might need to add a bit more oil, but the results are still very tasty.


Ingredients: 3-4 Servings

3 tablespoons extra-virgin olive oil, more if needed
½ pound purple-topped turnips, trimmed but not peeled, cut into ½-inch dice
½ pound Yukon Gold potatoes, unpeeled, cut into ½-inch dice
½ pound carrots, trimmed and peeled, cut into ½-inch dice
½ teaspoon kosher salt, more if needed
5 to 6 thyme sprigs
1 medium onion (about 5 ounces), cut into medium dice


In a 10 or 11-inch cast iron skillet, heat the 3 tablespoons olive oil over medium-high heat. Add the turnips, potatoes, carrots, salt, and herb sprigs and stir and toss well to combine and to coat with the oil. (The pan will look crowded.)

Reduce the heat to medium and cook, stirring and flipping occasionally with a metal spatula, for about 20 minutes. (Listen to the pan—you should hear a gentle sizzle, not a loud one. If the vegetables are browning too quickly, reduce the heat a bit to maintain that gentle sizzle. If they seem dry, add a bit more olive oil.)

Add the diced onion and continue to cook, stirring and flipping with the spatula, until the vegetables are deeply browned and tender all the way through, about another 15 minutes. Remove the herb sprigs before serving. Taste and season with more salt if you like.

Beet and Turnip Gratin

Photo by Brandon Matzek

Photo by Brandon Matzek

Published by Kitchen Konfidence.


  • 9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce)
  • 4 1/2 pounds mixed beets and turnips (red, gold and chioggia beets shown here), peeled and sliced thin crosswise (I used an mandolin)
  • 3/4 cup finely chopped shallots
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup chicken or vegetable stock (preferably homemade)
  • 1 tablespoon chopped fresh chives


Preheat the oven to 400°F. Grease a 12-inch cast iron skillet with 1 tablespoon of butter.

Working from the outside in, tile sliced beets and turnips in a rosette pattern. I started with red beets on the outer edge, then gold, turnips, and chioggia. If you don't want to fuss with all of that, check out the note above.

Warm 3 tablespoons of butter in a small skillet set over medium heat. Add shallots and cook until soft, stirring frequently (about 4 minutes). Add the garlic and thyme and cook, stirring constantly, for 1 minute more. Take the pan off the heat, and stir in the remaining 5 tablespoons of butter. Once the butter is melted and incorporated, season to taste with kosher salt and freshly ground black pepper.

Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over the chicken stock. Cover the skillet tightly with foil, then bake in the oven for 45 minutes. Remove the foil and cook until the top of the gratin is just starting to brown and get crispy (about 30 minutes). Let the gratin cool for 30 minutes. Sprinkle with chopped chive just before serving.

Mashed Root Vegetables with Bacon Vinaigrette

Photograph by Jeremy Liebman

Photograph by Jeremy Liebman

Published by Bon Appétit. Recipe by Victoria Granof.

Great to prepare a day ahead and let the flavors meld!



  • ½ cup apple cider vinegar
  • 2 tablespoons yellow mustard seeds
  • 4–5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1” cubes
  • ½ pound thick-cut applewood-smoked bacon, diced
  • 1 large white onion, diced
  • 1 tablespoon (packed) dark brown sugar
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley


Bring vinegar, mustard seeds, and ¼ cup water to a simmer in a small pot; cook until seeds are plump, 20–25 minutes. Drain; set aside seeds and cooking liquid separately.

Place a steamer basket inside a large pot. Add water to a depth of 1”. Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by ½-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.

Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.

Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.

Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2” baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.

Rewarm vegetable mash, covered, in a 350° oven until just warmed through, 45–55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).

Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

Slow-Cooked Salmon with Greens and Turnips

Photo by Michael Graydon + Nikole Herriot

Photo by Michael Graydon + Nikole Herriot

Published by Bon Appétit. Recipe by Renee Erickson.

This low-heat method is very gentle, lending the salmon a velvety texture.

Note: The original recipe calls for swiss chard, but you can interchange any hearty greens you have on hand, like kale, cabbage, spinach, etc.

Ingredients : 4 SERVINGS

  • 4 6-oz. pieces skinless salmon fillet
  • 4 tablespoons olive oil, divided
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • 4 garlic cloves, peeled, smashed
  • 1½ pound small turnips, scrubbed, halved, quartered if large
  • Freshly ground black pepper
  • 2 bunches Swiss chard
  • 1 small shallot, finely chopped
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • Toasted sesame seeds (for serving)


Preheat oven to 250°. Place salmon in a large baking dish; drizzle with 2 Tbsp. olive oil, sprinkle with lemon zest, and gently rub into flesh. Season with salt and scatter garlic around. Bake until salmon is medium-rare (mostly opaque but still slightly translucent in the center), 30–35 minutes.

Meanwhile, combine turnips, 1 Tbsp. olive oil, and 1 cup water in a large skillet; season with salt and pepper. Bring to a simmer, cover, and cook until turnips are fork-tender, 15–20 minutes. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 minutes.

While turnips are cooking, remove ribs and stems from Swiss chard leaves. Thinly slice ribs, stems, and leaves crosswise. Heat remaining 1 Tbsp. olive oil in another large skillet over medium-high heat. Cook shallot and Swiss chard ribs and stems, stirring often, until beginning to soften, about 3 minutes. Add Swiss chard leaves and cook, tossing often, until leaves are wilted, about 2 minutes. Toss in cilantro, parsley, and lime juice; season with salt.

Drizzle salmon with sesame oil. Serve salmon with Swiss chard and turnips, topped with sesame seeds.

World's Best Braised Cabbage


World’s Best Braised Cabbage, Revised from the recipe by Molly Stevens
Published by Kim Harris on The Nourishing Gourmet


1 medium head green cabbage (about 2 pounds)
1 large yellow onion (about 8 ounces)
3-6 garlic cloves, peeled
4-5 large carrots, cut into 1/4 inch rounds (cut on a diagonal for a prettier vegetable slice)
1/4 cup chicken, beef, or vegetable broth, or water
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
Fleur de sel or coarse unrefined sea salt


1-Heat the oven to 325. Lightly oil a large gratin dish or a baking dish (9 by 13 inch works well).

2-Trimming the cabbage: Remove any outer leaves of the cabbage that is bruised or ragged. If your cabbage is more than 2 pounds, cut off some of the cabbage to make it two pounds for best braising.  Cut the cabbage into 8 wedges and then lay in the baking dish. They can overlay slightly, and still cook, but try to do as much of a single layer as possible.

3-The Braise: Scatter over the cabbage the onion, garlic, and carrots. Then pour over the vegetables, evenly, the oil and the broth or water.  Season liberally with salt, pepper, and the pepper flakes. Cover the pan tightly with foil, and place in the middle of the oven. Braise until the vegetables are completely tender, about two hours. Then turn the wedges over (they may fall apart a bit when you do this, and that’s okay. If the dish is getting dry, add a couple more tablespoons of water or broth.

4-The finish: Once the cabbage is completely cooked and tender (a fork should pierce it easily), remove the foil, and increase the oven heat to 400f. Roast until the vegetables start to brown (about 15 minutes).

For added oomph, she recommends adding some balsamic vinegar when you are turning the cabbage before roasting. Yum!