Perfect for Pesach or any time you want something special, this London broil served on smashed potato “crostini” is an imaginative and elegant variation on a familiar favorite.
When planning Pesach menus, I often recommend sticking to comforting classics like potato kugel or creamy mashed potatoes. Those familiar dishes reliably please a crowd and simplify holiday cooking. That said, every once in a while I enjoy creating something a little more elevated that still relies on straightforward ingredients and simple techniques. This London broil on smashed potato crostini does exactly that: it feels special without being fussy and works equally well as an appetizer, a side, or a main course.
The inspiration for a Pesach-friendly “crostini” came from wanting to replicate the bite-sized, savory appeal of traditional crostini while avoiding chametz. Instead of slices of baguette, tender smashed baby potatoes provide a creamy, neutral base. The sweet, deeply caramelized onions add a rich contrast, while the tangy, marinated London broil brings savory meaty depth. The combination of textures and flavors — crunchy edges on the potatoes, silky onion, and thin slices of beef — makes each bite memorable.
This recipe is flexible. You can prepare only the smashed potatoes and serve them topped with other garnishes, make and freeze the marinated London broil ahead of time, or prepare the caramelized onions in advance and reheat them. I don’t recommend freezing the cooked potatoes because they are best served freshly baked and smashed; however, they can be cooked a few days ahead, stored in the refrigerator, and gently reheated before assembly. The onions and meat freeze and reheat well, so they’re excellent candidates for advance prep when planning a larger meal.
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
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Smashed Potatoes with Caramelized Onions:
- 3 lbs baby potatoes
- 1/2 cup water
- 1 large onion, sliced into half moons
- 2 Tbsp oil
- Parsley for garnish (optional)
Instructions
London Broil:
- Place the pounded London broil in a large resealable bag or a 9×13 pan.
- In a bowl, combine the olive oil, imitation soy sauce or coconut aminos, apple cider vinegar, brown sugar, minced garlic, paprika, oregano, thyme, salt, and pepper. Pour the marinade over the meat, ensuring it is evenly coated. Marinate at least 30 minutes or up to overnight in the refrigerator for more flavor.
- Remove the meat from the marinade and discard the excess liquid. Bring the London broil to room temperature before cooking so it cooks more evenly.
- Broil on high for about 5 minutes per side for medium doneness, especially if the steak is pounded thin. Timing may vary based on your broiler and meat thickness. Allow the cooked meat to rest for at least 10 minutes to retain juices.
- Slice the meat as thinly as possible across the grain for tender bites.
Smashed Potatoes with Caramelized Onions:
- Preheat the oven to 350°F (175°C). Place the baby potatoes and 1/2 cup water in a 9×13 pan, cover tightly with foil or a lid, and bake for about 1½ hours or until the potatoes are fork-tender. Let them cool slightly so they are easier to handle.
- While the potatoes are still warm, transfer them to a flat surface and gently press each potato with a flat-bottomed object (the bottom of a drinking glass works well) to flatten it slightly. This creates a larger surface area that crisps at the edges while remaining creamy inside.
- In a frying pan, heat the oil over low to medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for about 30 minutes or until the onion turns deep golden brown and caramelized. Low-and-slow cooking brings out the natural sweetness without burning.
To assemble:
- Arrange the smashed potatoes on a serving platter. Top each potato with a spoonful of the caramelized onions and then a thin slice of the London broil. Garnish with chopped parsley if desired for color and freshness.
Notes: You can prepare the marinated London broil and caramelized onions in advance and refrigerate or freeze them for convenience. Reheat gently before assembly. The smashed potatoes are best when made fresh or reheated soon after baking to retain their texture. Adjust broiling time to your preferred level of doneness and watch the onions carefully while caramelizing.
Recipe by Faigy Murray