London Broil with Loaded Potato Cakes
By Giant Eagle
Prep Time: 10 min.
Cook Time: 30 min.
Preheat oven to 450°F. Thinly slice green onions. Peel and grate the potatoes. Season the beef with pepper and salt. In a small bowl, crack the egg and whisk.
In a large mixing bowl, combine the green onions, potatoes, egg, ¾ of the cheddar, bacon, and flour. Mix until everything is well combined. Heat canola oil in a frying pan on medium. Once heated, add ½-cup portions of the potato mixture to the pan and flatten with a spatula. Cook for 5 minutes on each side.
While the potato cakes are cooking, place the beef on a sheet tray and place in the oven. Cook for 5 minutes, flip over, and cook for an additional 5 minutes.* Allow the beef to rest for 5 minutes. Slice the steak thinly against the grain. Place the potato cakes on the plate and top them with the sour cream and the remaining Cheddar.
*For food safety, cook beef to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 690, Fat 35g, Sat Fat 11g, Trans Fat 0g, Cholesterol 220mg, Sodium 480mg, Total Carbohydrate 33g, Fiber 4g, Sugars 3g, Protein 62g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free
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