Yum! Yesterday’s Sunday dinner was a church-wide fellowship. Food doesn’t get much better than a church dinner in the south! However, getting a meal ready to take out the door with you when you leave for church can be a challenge.
This week I decided I was going to do everything I could by Friday. So I made mostly dishes that could easily be made ahead of time. Okay, this London Broil I did on Saturday, but the meat was in the fridge marinating since Friday night. Talk about delicious! I found this recipe on the Internet and am so glad I tried it!
Can you see in the picture below how juicy the meat was? It was also full of flavor from the marinade. I cooked it medium rare on the grill on Saturday evening and then just warmed it up before I left for church.
This is my broccoli salad recipe from Cooking Light that I shared with you here.
I also took a potato casserole for the meal. It is supposed to be made ahead of time, so that was a perfect side dish.
I saw these cupcakes on Barefoot Contessa last week and decided this would be my dessert – Chocolate cupcakes with a peanut butter frosting and topped with salted peanuts.
4 TBL balsamic vinegar
4 TBL lemon juice
3 TBL Dijon mustard
1 1/2 TBL Worcestershire sauce
1 TBL soy sauce
1 TSP dried oregano
1 TSP dried basil
1 TSP dried thyme
1/2 tsp. hot red pepper flakes
2/3 cup olive oil
1 London Broil (2 to 2 1/2 lbs.)
In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag & pour marinade over it. Seal bag, pressing out excess air and set in a shallow dish. Marinate meat, chilled, turning bag once or twice at least 8 hours. Preferably 24 hours.
Preheat grill and set meat on grill, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees on a meat thermometer for medium-rare meat. Alternatively, meat may be broiled. We cooked ours longer for medium-well done.