Perfect for Pesach or any time you want something special, this London broil on smashed potato “crostini” is a creative twist on a classic.
For Pesach I usually keep things simple—potato kugel or creamy mashed potatoes—but sometimes I want something a little more elevated. These smashed potato “crostini” topped with marinated London broil and caramelized onions deliver all the texture and flavor you crave while staying true to straightforward ingredients. They work as an appetizer, a side, or even a light main course.
I developed this idea to mimic crostini without bread, using tender, creamy smashed potatoes as the base. The contrast of the soft potato, sweet caramelized onions and tangy, well-seasoned London broil is irresistible. You can prepare components separately—make the meat in advance, caramelize the onions ahead of time, and finish the potatoes just before serving for best results.
The recipe is flexible: make only the smashed potatoes, only the London broil, or prepare everything for a composed platter. The meat and onions freeze well, but the potatoes are best made fresh or reheated after a short rest in the fridge.
London Broil on Smashed Potato and Caramelized Onion “Crostini”
Ingredients
London Broil:
- 2 lbs London broil pounded thin
- 2 Tbsp olive oil
- 3 Tbsp imitation soy sauce or coconut aminos
- 2 Tbsp apple cider vinegar
- 2 tsp brown sugar
- 3 garlic cloves, minced
- 1 tsp paprika
- ¼ tsp oregano
- ¼ tsp thyme
- 1 tsp salt
- ½ tsp black pepper
Smashed Potatoes with Caramelized Onions:
- 3 lbs baby potatoes
- ½ cup water
- 1 large onion, sliced into half moons
- 2 Tbsp oil
- Parsley, for garnish (optional)
Instructions
London Broil:
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Place the London broil in a large Ziploc bag or a 9×13 pan.
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Combine the remaining ingredients in a bowl, pour over the meat and turn to coat. Marinate at least 30 minutes or up to overnight for more flavor.
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Remove the meat from the marinade, discard the marinade, and bring the London broil to room temperature before cooking.
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Broil on high about 5 minutes per side for medium if the meat is pounded thin. Allow to rest at least 10 minutes, then slice as thinly as possible.
Smashed Potatoes with Caramelized Onions
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Preheat the oven to 350°F. Place the potatoes and ½ cup water in a 9×13 pan, cover tightly and bake for about 1½ hours or until fork tender. Let cool slightly.
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While still warm, transfer the potatoes to a flat surface and gently smash each with a flat-bottomed object, such as a glass.
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Heat oil in a frying pan over low heat, add the sliced onions and sauté about 30 minutes, stirring occasionally, until deeply browned and caramelized.
To assemble:
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Arrange the smashed potatoes on a platter, top each with a spoonful of caramelized onions and a thin slice of London broil. Garnish with parsley if desired and serve warm.
Recipe by Faigy Murray