grilled marinated london broil, courtesy of wen'l
4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons dijon mustard
1 1/2 tablespoons worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil
1 (2 to 2 1/2 pound) london broil
to make marinade:
in a bowl, whisk together marinade ingredients until combined well. put london broil in a large resealable plastic bag and pour marinade over it. seal bag, pressing out excess air, and set in a shallow dish. marinate meat, chilled, turning bag once or twice, for 8 hours.
remove meat from the marinade, discard the marinade, and pat the meat dry.
preheat a grill and on an oiled rack set about 4-inches over glowing coals, grill the meat, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat.
transfer meat to a cutting board and let stand 10 minutes. cut meat diagonally across the grain into thin slices.
roasted asparagus, as done by yers trooly
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
kosher or gray sea salt
freshly ground black pepper
2 teaspoons fresh lemon juice
preheat the oven to 425 degrees.
in a large glass baking dish, toss the asparagus with the olive oil and garlic. season lightly with salt and pepper, and toss. bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
remove from the oven and toss with the lemon juice. adjust the seasoning, to taste.
tossed salad of baby field greens, olives and tomatoes with a shallot-infused vinaigrette
one bag of baby field greens
4 quartered roma tomatoes
1/2 c extra-virgin olive oil
2 T red wine vinegar
one shallot, minced
healthy pinch of salt
pepper to taste
various dried herbs n spices (tarragon and parsley would be nice, fer instance)
combine shallot, vinegar, salt, pepper and herbs. slowly whisk in olive oil. toss with greens, tomatoes and olives.