One of my favorite ways to have beef is London Broil. When I was a little girl, my dad would marinate them over night, grill, then slice thinly. It was always a treat to have the left overs in a nice sturdy roll from the bakery, that would soak up the juices. Not only is it good value, but is the ideal summer food as once cooked, we usually get 2 or 3 meals. Recently, my local Whole Foods had ready marinated London Broil on sale, so how could I pass it up?
I did broil mine, for about 7 minutes per side. The mushrooms were
crimini, also from Whole Foods. For the mushrooms, I halved them,
sauteing them in olive oil, garlic, Herbs
de Provence, and a splash of red wine. Once finished and the beef was sliced, I arranged them on a plate and poured the mushroom pan juices over the beef, finishing with some chopped basil and thyme.
For this kind of meal, I like to keep the side dishes light. We had a fresh
baguette ~ heirloom tomatoes sprinkled with sea salt, garlic, chopped basil, chives, & thyme, and drizzled in olive oil ~ boiled golden beetroot
drizzled in
vinaigrette ~ mushrooms mentioned above ~ and kale sauteed in olive oil with garlic, sprinkle of sea salt, and crushed red pepper flakes. We also had a some large green olives stuffed with gorganzola cheese and applewood smoked cheese.
As for the left overs, we usually serve them again with the same sort of sides, chopped in a salad, or on a baguette for a steak sandwich.
My dad and Kathy were down for Easter weekend. While the guys had a nice morning playing golf, Kathy and I strolled around downtown and had a lovely lunch out (more on that to follow...) then met up for dinner. I had prepared the pasta salad earlier in the day, which turned out to be a good idea as our power went out. (Yet another sign that summer is quickly approaching, this is a common occurrence with PRE) We fired up the BBQ, put a table and some chairs outside, and enjoyed a lovely evening of dining el fresco.
The mushrooms and red peppers had been marinating for about 1/2 hour in Italian vinaigrette. Before cooking the beef, I cooked them for about 10 minutes to give them that nice roasted flavor, then returned them to a bowl to sit while the meat cooked. I cooked the beef 7 minutes per side on a medium heat, then turned off the grill and let sit another 2. After the meat rested for 5 minutes inside on a plate, I cut into thin slices as well as the veggies. Once arranged on the serving plate, I poured the resting juices of both the meat and vegetables over the entire plate. It was now ready to be served. Along with the pasta salad & kohlrabi, we had tomatoes prepared in my favorite way....
To finish up this live meal, we had the most divine berry tart from Whole Foods. Need I say more...
