Not very often,
but every now and then,
I want red meat.
Food Lion had London Broil
on sale for $2.49/pound the other day,
which is about as cheap as it gets now.
I marinated the meat in some Tamari sauce, Lea & Perrins,
and salt and pepper,
until it came to room temperature.
Mr. Hawthorne is in charge of the grilling.
While Mr. Hawthorne grilled
I prepared my special green peas.
Add in about a tablespoon of sugar.
This enhances the natural sweetness
of the peas and the onions.
Heat the peas through.
Add some torn ice berg lettuce,
cover, and turn off heat.
Let lettuce wilt a bit before serving.
Youngest Hawthorne informed me
he wanted a mushroom gravy
so I started on that next.
If you need it thicker,
sprinkle flour in, stirring.
I use a canister with small holes in it
and I get no clumps.
Like I said,
every now and then,
meat and potatoes hit the spot.
Tuck in a pat of butter
and pour the gravy over top
and you've got super 'taters.
WOW! Your dish sounds amazing and your pics are great! I would recommend trying grass fed Black Angus beef when cooking your london broil steak. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!
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