London Broil with Balsamic Marinade and Bacon Basil Twice-Baked Sweet Potatoes

Tonight’s dinner started long ago.  Last night I mixed the marinade for my london broils.  Yup, your eyes are not fooling you — I made two!  You can never have enough meat, especially when you have a Jason along with a hungry friend in the house.  We ate like kings tonight; I do believe.  Well, and…myself, the queen.

So I learned how to hock up a loogie today!  I never knew how before, and today I finally did it!  Never thought you’d hear that kinda news in a food blog did ya?  Well, this is my food blog — and anything goes here.  So here’s how it happened.  I came straight home from work and lifted heavy today…not the heaviest I have ever lifted, but the heaviest I have lifted for the amount of reps I did along with other movements.  It was a brutal workout.  Back to the loogie.  I had ran, jump-roped, and performed 4 rounds of deadlifts, push-presses and kettlebell swings.  On my fifth round, I decided to add another 5 lbs to my deadlift and on my 4th rep I had to give maximum effort.  The power built to complete the lift had to be released or explode somewhere.  I didn’t want to let my back or my form fail, so I pushed it deep down in my gut and did what I needed to do…and all the sudden, a loogie from deep within appeared!  So cool.  I felt very accomplished, haha okay not because of the loogie — but because of my lifts.  Let’s just say now my legs are shot for the rest of the night…but it’s a wonderful feeling.  Yessssss….strength rules!!!!  Now, onto a recipe!

Ingredients for marinade

  • 1/4 c. extra-virgin olive oil
  • 1/8 c. balsamic vinegar
  • 1/2 red onion, diced
  • 4 garlic cloves, peeled, smashed and chopped
  • 1 tbsp. spicy brown mustard, read your label here!
  • salt and pepper to taste
  • 1 lb. london broil (you could use a sirloin or flank steak here, too)


  1. Whisk all ingredients in a small bowl.
  2. Pour mixture over london broil and let marinate for up to 24 hours in the refrigerator.  I marinated mine for 20 total.
  3. Let meat come to room temperature before you cook it.
  4. Broil on each side for 7 minutes, tent with foil and let sit for about 10 minutes before slicing thinly.

I served my london broil with some outrageous sweet potatoes.  These sweet potatoes are no joke.  They are baked, insides are scooped out and mixed with some amazing flavors, skins are re-stuffed and baked again.  Hence, the name “Twice-Baked Sweet Potatoes.”  They’re amazing!!!  Give ’em a try, and I challenge you to stuff them with something else?  Anything would do really.  Might be interesting…I know after tasting these tonight I will be stuffing lots of sweet potatoes in the near future.

Ingredients for sweet potatoes

  • 2 sweet potatoes (you can easily multiply this)
  • 1 c. fresh basil leaves
  • 1/2 c. slivered almonds
  • 5 tbsp. extra-virgin olive oil
  • juice from one lemon
  • 6 strips of un-cured bacon, diced
  • salt and pepper to taste

basil pesto


  1. Preheat oven to 450 degrees.
  2. Place sweet potatoes on a foil-lined sheet pan.  Poke holes all over potatoes and place them in the oven.  Bake for 35-45 minutes or until cooked through.
  3. While potatoes are cooking start your pesto.  Add basil leaves and almonds to a food processor.  Pulse a few times.
  4. While processor is running, add your olive oil in slowly and continue running until desired pesto consistency.
  5. Add lemon juice along with some salt and pepper to taste and pulse a few more times to incorporate.
  6. By this time take your potatoes out and let them cool — enough for you to handle.
  7. Add diced bacon to a skillet heated over medium; cook until crispy.
  8. Remove from heat but keep in skillet along with grease.
  9. Cut sweet potatoes in half, lengthwise, and scoop out the insides being very careful not to tear the skins.  Set skins back on sheet pan and add the potato to the skillet with bacon.
  10. Add pesto to skillet and combine — use a masher or a wooden spoon to break up the sweet potato.
  11. Once well mixed, add mixture back into potato skins.
  12. Sprinkle with salt and pepper to taste
  13. Add back to oven and bake for an additional 10-15 minutes or until the skins start to char just a bit.

bacon basil twice-baked sweet potato

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One Response to “London Broil with Balsamic Marinade and Bacon Basil Twice-Baked Sweet Potatoes”

  1. […] flavorful guacamole.  By the way, I have some plans for these little gems.  Remember those twice baked sweet potatoes?  Well, let’s just say it’s along those lines…but we’re talkin’ […]

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