London Broil with Vegetable Medley

Vacations are behind me. The cook stove is once again a-burnin’. For tonight London Broil strikes my fancy (and hopefully, hubby’s, too!). And away we go…

Get yourself a London Broil. Mine tonight weighs about 1 1/3 pounds. Make slashes across the top of the slab of beef like so…///////. Don’t slash all the way through. Turn the meat over and repeat for the other side…///////. Set the beef aside. Grab 2-4 cloves of garlic; peel them and then smash them (I like to use a meat cleaver to smash the garlic. I think of it as a way to work off road rage tension.). Get a gallon size plastic zip-loc bag. Pour in about ½ cup of olive oil, then pour in about 2 tablespoons of red wine vinegar (all portions are approximate – you can also use other types of vinegar). Toss in the smashed garlic and then throw in some dried herbs (tonight, I am using dried rosemary sprigs that my sweetie grew for me last year). Mix everything up by gently shaking the bag. Be careful not to let it spill out, the oily mess is a bear to clean up. Put the London Broil in, seal up the bag, shake it around to coat the meat, set the bag on a plate or bowl, and set the stuff in the refrigerator. Leave it alone for about ½ hour and then flip it over. After flipping, let it stay put another ½ hour. Take it out of the refrigerator, flip again, place on the counter and let it come to room temperature (usually about ½ hour). Preheat the oven using the broil setting. Take the meat out of the marinade and place it on a broiler pan. Salt and pepper the up side. Broil for about five minutes. Flip the meat, salt and pepper that side, and broil for another five minutes. This should give you a medium rare hunk of beef. You can adjust to your tastes accordingly. Slice the London Broil as thick or as thin as you like (or as sharp as your knife is). Serve with veggies.

I’ll be serving this bad boy with a vegetable medley. My medley consists of onions, fresh white corn sliced off the cob, red bell pepper, and zucchini – all diced. When you dice up the zucchini, put the slices on a paper towel and sprinkle with salt; cover with another paper towel. This draws out some of the water and any bitterness in the green squash. Sauté the onions in a little olive oil and sprinkle with salt. Add the peppers. When the onions have softened (10-15 minutes, maybe?), add the corn. Keep stirring occasionally. At the very end add the zucchini and cook until the right tenderness for you.

Yummy!