Top Round with Peppers, Onions and Crisp Potatoes

May 2009
Top Round with Peppers, Onions and Crisp Potatoes

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AKA London broil. Very lean with mild flavor; dense and slightly chewy. Inexpensive with no fat to trim off, so more meat for your money; even shape makes it easy to slice thin. Marinating will tenderize the meat. Best served rare to medium (overcooking will turn this cut into leather). Must be carved very thin, against the grain.

Makes: 4 servings

Prep: 20 mins

Grill: 30 mins

  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, smashed and peeled
  • Salt and pepper
  • 1 1-inch-thick top round London broil (about 2 pounds)
  • 2 large red onions, thickly sliced
  • 4 baking potatoes, sliced lengthwise 1/4 inch thick
  • 3 cubanelle peppers, quartered lengthwise and seeded
  • 1/3 cup chopped fresh basil
  1. Preheat the grill to medium. In a small bowl, combine the olive oil, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Brush the steak and the onion slices with some of the seasoned oil. Place the potatoes and peppers on a baking sheet and toss with the remaining seasoned oil.
  2. Arrange the peppers and onion slices on the grill, cover and cook, turning occasionally, until charred and crisp-tender, 10 minutes. Transfer to a bowl. Arrange the steak and potatoes on the grill, cover and cook for 9 minutes on each side for medium-rare.
  3. Coarsely chop the peppers and onions; return to the bowl. Thinly slice the steak against the grain and add to the mixture. Add the basil and toss. Serve the steak, peppers and onions on top of the potatoes.
  • Improve the flavor and texture of a steak by dry-aging it in your refrigerator (uncovered, exposing as much of the meat as possible) for 1 to 2 days.