Marinated London Broil with Lemon and Garlic, Pasta with Garlic and Olive Oil

Marinated London Broil with Lemon and Garlic
Bon Appétit

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

Preparation:
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.  

---