We hope that your holiday weekend was a good one with last minute summer time fun as well. Ours was busy with a yard sale on Friday & Saturday. Good news is that we got rid of LOTS of stuff and made some ca$h; bad news is that we still have more stuff to go . . . SO we're having another sale in early Oct (in case you plan to come).
After clearing up and putting away for the next sale, we took time on Sunday to lunch with friends (Mary & Dennis) and to visit friends, Marty & Robert. Also, it was a good way to rid ourselves of more stuff by sharing with others. After all, what are friends for?
Monday's holiday was another day of recovery and first of the month bill payments. Here's an easy marinade for the London broil we had for dinner. While we're not beef eaters, we usually buy this cut of meat at least once every summer.
Marinade for London Broil
Start with a 2-to-2 1/2 lb. cut of London broil. Then assemble the following ingredients to make a marinade.
- 4 large garlic cloves, minced
- 4 TBSPs balsamic vinegar
- 4 TBSP fresh lemon juice
- 3 TBSP Dijon mustard
- 1 1/2 TBSP Worcestershire sauce
- 1 TBSP soy sauce
- 1 tsp dried oregano, crumbled
- 1 tsp dried basil, crumbled
- 1 tsp dried thyme, crumbled
- 1/2 tsp dried hot red pepper flakes
- 2/3 C olive oil
- Whisk marinade ingredients together in bowl until combined well.
- Put London broil in large resealable plastic bag. Pour marinade over it. Seal bag, press out excess air, and set in shallow dish. Refrigerate and marinate meat several hours or overnight, turning bag once or twice.
- Discard marinade. Place meat on oiled rack set about 4 inches over grill; turning once, cook 9 to 10 minutes each side, until it reaches 135°F - 140°F on a meat thermometer for medium-rare meat. (Alternatively, meat can be broiled.)
- Transfer London broil to cutting board. Let stand 10 minutes, then cut diagonally across grain into thin slices. Serve and enjoy.