Although I added a small amount of mint, my husband wasn’t impressed with this salad. “Why did I go and ruin perfectly good watermelon.” I found the combination of ingredients interesting. The watermelon was sweet and juicy and was a nice foil against the saltiness of the feta. I too would have preferred no mint in the salad. It was refreshing last week when we had those hot steamy days. If you to try something daring and different, this recipe maybe for you.
I had my children and their spouses for dinner Friday night, we were seven including my granddaughter. For a change of pace, I decided to serve beef for the group. I had recently watched an episode of Lidia’s [Bastianich] Kitchen where she prepared London broil steak with sun dried tomato marinade. The marinade had dry red wine, sun dried tomatoes, basil, garlic, salt, crushed red pepper and EVOO. The marinade was easy to prepare as it was done in a food processor. You can marinate for as little as an hour, or as I did, overnight. To cook, the meat is removed from the marinade, placed in a roasting pan, drizzled with a bit of olive oil and roasted for approximately 20 minutes for medium rare. To serve it, thinly slice it against the grain for tender pieces of meat.
The meat came out delicious; tender and moist. My family enjoyed it, so much so that my husband heated a few slices to go with his zucchini frittata with pecorino and chives for breakfast on Sunday morning. And since no one had to tend the grill for this recipe, it made preparation all the more easy.
Recently I told someone about this dish I prepared. They inquired as to whether it could be cooked on the grill. I think it could, but I would probably cook it on a sheet of foil as there will be marinade clinging to the meat and I would use indirect heat. If you want to get some grill marks on the meat before serving, I would oil the grill grates a bit and place the meat on the grill for a few minutes.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.