Did yall know Virgina Tech is known for their outstanding food court on campus? They were ranked #3 in the country for Best Campus Food in the 2016 Princeton Review -- can you imagine a food court that good in college?! Pretty impressive! While there might be plenty of food for students to choose from, West Inn Market's London Broil with Garlic Mashed Potatoes happens to be one of the most popular dishes on campus. So with the VA Tech food court in mind, I recreated the recipe into something bite sized... Easy and fun for any Gameday party!
Grocery List (4 dozen bites):
- 1 lb Flank steak
- 24 small new potatoes
- Olive oil
- Kosher salt
- 6 tbsp butter
- 5 garlic cloves - minced
- 1/4 cup sour cream
- 1/4 cup heavy cream
1. Take Flank steak out of the fridge and let it come to room temperature. Heat oven to 425 degrees. Toss the potatoes with olive oil, salt, and pepper on a sheet pan. Roast potatoes in the oven for about 25-30 minutes or until a knife easily pierces through them.
2. While the potatoes are cooking, heat butter in a small saucepan over low-medium heat. Once melted, add the garlic and let cook for one minute, being careful not to burn the garlic. Set aside.
3. Let potatoes cool slightly and slice each one in half. With the small end of a melon ball scooper, scoop out the middle of the potato and toss into a medium bowl, being careful to leave a small border around the sides and not break the skin. To the bowl, add the garlic butter mixture, sour cream, heavy cream, 1 tsp salt, and 1/2 tsp pepper. Mash together with a potato masher or a fork until ingredients are mixed together and potatoes are smooth. Fill each empty potato with the mixture. Put back in the oven for about 4 to 5 minutes.
4. Heat a grill pan over high heat. Brush olive oil and sprinkle a gracious amount of salt and pepper on each side of the Flank steak. Grill for about 3-4 minutes per side for medium rare. Set aside and let rest for at least 5 minutes. With a very sharp knife, slice very thin slices of the steak against the grain, until you have 48 pieces. If you run out of pieces and need more, cut each piece in half. Top each potato with a slice of steak.
CHEERS TO A HAPPY FOOTBALL SEASON!!!