London Broil with Smothered Onions and Crispy Smashed Potatoes – Rachael Ray

Ingredients

• 6 Russet potatoes, peeled and chopped
• 2 pounds London broil, tenderized with a fork
• 2 tablespoons extra virgin olive oil (EVOO), divided
• Salt and ground black pepper
• 1 softball-size onion, sliced
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon balsamic vinegar
• 1/2 cup homemade or store-bought chicken stock
• 2 egg yolks
• 2 heads broccoli, cut into spears