Since I didn't make the London broil on Monday, I thought today would be a good day to do this and have few friends over to share the meal.
This morning before heading out the door, I prepared my marinade for the Grilled Marinated London Broil, from the May 1996 issue of Gourmet Magazine. It didn't take too long to peel a few cloves of garlic and place everything in a small container to have the blender do all the work. To go along with this, I was also making Ina Garten's Confetti Corn, which I had seen her prepare on one of her Food Network episodes. Jersey corn is coming in now and I thought this would be a good addition to the meal. I had some russet and yams in the basement, so roasted potato wedges would round out the meal.
My husband brought the corn home with him at five. I had already chopped 1/2 cup of red onion by the time he got home. After cutting the corn off the cob, it didn't take long to put the recipe together. This has been a big hit with my family since I started making this several years ago.
For the roasted potatoes, I cut them in to small wedges and toss them with rosemary infused olive oil that my daughter made. I seasoned the potatoes with salt and pepper and baked them in a 350° oven for an hour.
My guests thoroughly tonight's meal. There wasn't much London broil left, but what was left my husband will thinly the meat for cheese steak sandwiches for dinner for another evening. Though the confetti corn recipe feeds 6, four of us devoured most of it. I'm still on the fence about London broil, however, when it's on sale for less than $4/lb., I might try it a again.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.