London Broil, Flank vs. Top Round, Goat Cheese Mashed Potatoes

London Broil

London Broil

Yield: 4 servings

  • 1 to 2 lb. Flank Steak or Top Round London Broil
  • Soy Balsamic Grilling Marinade (Recipe)
  1. Trim excess fat from flank and place in a glass dish and top with marinade. Refrigerate for at least two hours, preferably overnight.
  2. Pre-heat grill to medium heat. When hot, take meat out of marinade and place on grill. Cook for 4-6 minutes on one side, flip meat and cook additional 4-6 minutes on the other side.
  3. Remove from grill, allow the meat to rest for about 5 minutes.
  4. Slice the meat thinly and on a bias across the grain.
  5. Serve with two slices of horseradish herb butter on each portion. (See Recipe Below)

Soy Balsamic Grilling Marinade

  • 4 cloves Garlic, chopped
  • 4 ea. Shallots, chopped
  • 1 T Soy Sauce
  • 1 T Balsamic Vinegar
  • 3 T Dijon Mustard
  • 2 ea. Egg Yolks
  • 2 tsp. Kosher Salt
  • 1 oz. Lemon Juice, freshly squeezed
  • 6 to 8 oz. Peanut Oil*
  1. In a food processor, blend all ingredients (except the peanut oil).
  2. With the motor running, slowly incorporate the peanut oil.
  3. Use immediately or cover and refrigerate.

*Substitute canola oil for peanut oil.

Horseradish Butter

  • 1/4 lb. Butter, softened
  • 2 T Prepared Horseradish
  • 1/2 tsp. Worcestershire Sauce
  • 1/2 tsp. Lemon Juice
  • Salt and Pepper, to taste
  1. Place all ingredients in a bowl and mix thoroughly.
  2. Place in the middle of a square piece of plastic wrap. Fold one end over to cover butter and push butter towards the fold to form a cork-shaped roll of butter.
  3. Roll up in plastic and twist ends. Refrigerate until ready to use.

*Excess may be frozen.

Goat Cheese Mashed Potatoes

  • 5 lb. Yukon Gold Potatoes, peeled and cut into uniform pieces
  • 1 tsp. Salt
  • 4 oz. Butter, softened
  • 5 oz. Heavy Cream or Milk
  • 4 oz. Chevre Goat Cheese
  • Salt and White Pepper, to taste
  1. Place potatoes in a pot, cover with water and add 1 tsp. of salt.
  2. Bring water to a boil, reduce to a simmer and cook until potatoes are tender.
  3. Drain potatoes in a colander, then toss them back into the pan and add the remaining ingredients.
  4. Using a potato masher, mash potatoes and ingredients together until the potatoes are smooth.*
  5. Adjust consistency with some cream or milk if necessary. Taste and adjust seasoning as well.

*Mix with an electric mixer, but use care not to over-whip.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.

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