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I rarely make meat during the week; to me, meat is for Shabbos or Yom Tov. But every so often there’s a special occasion that deserves to be celebrated, such as the time my daughter finished Tehillim or the day my son started mesivta. I believe strongly in connecting the gashmiyus of our lives to ruchniyus, and this recipe is the perfect way to do so!
1 large onion, diced
2 sweet potatoes, sliced into wedges
1 (8-ounce) box baby bella mushrooms, sliced
1/4 cup oil
3 teaspoons Glicks Soy Sauce
3 teaspoons salt
2 teaspoons Pereg Black Pepper
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 and 1/2 to 2 pounds London broil
Line a cookie sheet with Gefen Parchment Paper.
Place diced onion on one side of the cookie sheet. Leave a space for the London broil. Place the mushrooms in the pan, then the sweet potato.
Drizzle oil and soy sauce over the vegetables. Add salt, pepper, and garlic and gently massage into each food section.
Bake at 400 degrees Fahrenheit for 30 minutes. Remove from oven.
Raise oven temperature to 500 degrees Fahrenheit. Place the London broil between the onions and the mushrooms and bake for 10–15 minutes, depending how well done you like your meat.
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