There is Always Time for the Grill-More Girls – Mixed Greens with London Broil

Last week, the children were off for Spring Break and we, as a family, made the most of it.  Several days out of the office, a trip to the Museum of Natural History, and an overnight down the Jersey shore.   To close the near perfect week, we hosted a good old-fashioned BBQ with friends.  The weather could not have been more perfect and we soaked in every last-minute of the warm sun.

On the menu?

Mixed Greens with Grilled London Broil!

This meal is simple, easy and great as leftovers.  What makes this meal so delicious is what accompanies the sliced london broil on the salad.  To really enhance the flavor of the dish, I add roasted peppers (recipe below), pitted kalamata olives, fresh feta and croutons.  Because the meat is marinated, dressing is barely needed on the salad, but a just a drizzle of olive oil can be added if needed.  It’s the perfect meal for two people or a large party and because it is so easy to prep, you can enjoy your company or my favorite beer of choice – Stella Artois.

Marinated London Broil – Place in a low glass plate and add one cup of olive oil, fresh garlic, salt, pepper and oregano.  Cover and marinate in the fridge for up to 24 hours.

Roasted Peppers – Using three red and three yellow, I rinse/clean and then place the peppers in a foil lined baking sheet and broil.  I set the time to 10 minutes.  Once the timer goes off, I turn the peppers to their next side and broil for another 10 minutes.  I repeat this process until all sides are burnt.  I set the peppers aside to cool and in about 45 minutes they are ready to peel.  Discard the skins and seeds and place roasted peppers in a covered pyrex dish.

When you are ready to feed your guests, place the london broil on the grill and cook each side for about 15 minutes.  The recommended temperature for the london broil is 130 degrees.  In the meantime, prepare the salad and the fixings so your guests can customize their salad.  Mixed greens is one of my favorites but any lettuce type will work as well.  Once the meat is cooked to your preference, let it sit for 20 minutes and then slice thin pieces and place on the salad.

Buon Appettito!

Now it’s your turn!  Stop over to my partner in crime, The Harried Mom (who is cooking surf and turf -yummy!) and share your recipe with us!

 

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3 thoughts on “There is Always Time for the Grill-More Girls – Mixed Greens with London Broil

    • HA HA HA…I actually had to Google the origin of the name, London Broil, because I had no idea either! Apparently, no one knows why it’s called “London” broil other than it’s name refers to the way the meat is prepared (grilled) than it’s cut. It is very similar to flank steak or top round. I can appreciate a golden Corona as well – especially when at the beach with a lime.
      An international toast to BBQ’s and good beer!

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