Grilled London Broil For Lunch With Baked Potatoes, Gravy, And Rosie's Special Green Peas.

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.

Slice some shrooms and saute in LOLUB* and ELBOO*.

When the mushrooms are browned, add in sliced onions. Cook for about a minute.

Add in FROZEN peas. If you use canned, I will hurt you.

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.

I sliced more mushrooms and sauteed them in LOLUB* and ELBOO*.

Add in some onion rings. Cook a bit.

Add a few tablespoons of flour ...

... and cook for a couple of minutes to get the raw taste out.

Gradually add in a can of beef broth, stirring, until thickened.

If you need it thicker, sprinkle flour in, stirring. I use a canister with small holes in it and I get no clumps.

Gravy's done ...

... along with the London Broil.

This was a lovely lunch. Mr. Hawthorne perfectly grilled the meat.

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.

I love the green peas cooked this way. It takes a rather mundane dish and elevates it to something special. Try the peas. You'll love them too.

*LOLUB = Land o' Lakes Unsalted Butter *ELBOO = Extra Light Bertolli Olive Oil

Stay tuned for London Broil Moreovers.