London Hotels Articles

June 2, 2010

The best Food Network recipes

It’s hot and your husband is ready to fire up his barbecue grill! The Food Network posted a couple of delicious recipes that have become summer staples at our house.

I whip up the marinade for the first recipe, and while my husband is grilling the London broil, I make the salad in the second recipe listed here.

Want an easy meal when entertaining guests? These recipes work well for any special occasion. The marinade can be made ahead of time, and the vegetables chopped and held without the dressing prior to serving.

Grilled Marinated London Broil

(Recipe courtesy Gourmet Magazine)

Ingredients

For marinade:

4 large garlic cloves, minced

4 tablespoons balsamic vinegary

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

teaspoon dried hot red pepper flakes

2/3 cup olive oil

1 (2 to 2 pound) London broil meat

Directions

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 at about 4-inches over the goals or gas heat, grill the meat turning each side once, 9-10 minutes on each side, or until it registers 125 to 130 degrees, on a meat thermometer for medium-rare meat. (Alternate cooking method: Meat may be broiled.)

Transfer meat to a cutting board and let stand for 10 minutes. Cut meat diagonally across the grain into thin slices and serve.

Cucumber and Tomato Salad

(Recipe courtesy of Rachael Ray)

Ingredients:

English or seedless cucumber, diced

2 vine ripe tomatoes, diced

Handful flat-leaf parsley, chopped

medium red onion, chopped

2 tablespoons red wine vinegar, a couple of splashes to taste

3 tablespoons extra-virgin olive oil, eyeball it

Salt and pepper

Instructions:

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

If you want to round out the meal with a few potatoes, throw a couple of them on the grill too.

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