I had a large leftover very mediocre roast sirloin and decided to reuse it tonight in a London Broil. It was a thick cut of meat so I cut it in half horizontally and used this delicious marinade. I did not have fresh rosemary on hand, so I used 1 tsp. dried rosemary. I broiled the meat about 5 minutes on each side since it was already cooked meat. I made a 1/2 recipe of Pasta with Garlic and Olive Oil (recipe was from the box of Ronzoni Smart Taste thin spaghetti). We really enjoyed this meal. I love the meld of flavors in this London Broil recipe. It is very fresh and brings out wonderful succulant flavors in the meat. I used fresh squeezed lemon juice as the recipe states and I think this is key. The lemon flavor is just right.
- 1 2- to 2 1/4-pound top sirloin steak, about 1 1/4 inches thick
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 6 large garlic cloves
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated lemon peel
1. Place steak in heavy large resealable plastic bag. Puree remaining ingredients in blender or processor. Season marinade with salt and pepper. Pour marinade into bag with steak; seal bag. Let steak marinate at room temperature 2 hours or chill up to 6 hours, turning bag occasionally.
2. Preheat broiler or prepare barbecue (medium-high heat). Broil or grill steak until cooked to desired doneness, about 7 minutes per side for medium-rare. Transfer steak to platter; let stand 15 minutes. Thinly slice steak crosswise.
Pasta with Garlic and Olive Oil
- 1 package thin spaghetti (about a lb.)
- 6 Tbsp. olive or vegetable oil or butter (I used EVOO)
- 4 tsp. finely chopped fresh garlic or 1/2 tsp garlic powder (I used fresh garlic)
- 1 tsp. salt
- 1/2 tsp. dried oregano leaves
1. Cook pasta according to package directions.
2. In small saucepan over medium heat, heat oil; add garlic, salt and oregano. Cook 1 minute or until garlic is lightly browned; do not burn.
3. Toss hot pasta with oil mixture; season with salt and pepper, if desired. Serve immediately.