BBQ Chicken, roasted root vegetables, and fried green tomatoes. Delicous.

Hamburger and Aldi season fries.

London Broil in wine sauce, horseradish on side, sauteed fresh spinach with onions and garlic. I forgot to put the potatoes on the plate when I took the picture and ate the top of the salad before I remembered to shoot that too. Not my best plating but was rushed and first pic is a bit blurry too.

Meat was sliced thin, was tender and tasty though. I picked this meat up because my favorite, NY Strip was $15 a pound. Yikes!

Too hot and humid, like a sauna out there, to eat on the patio tonight. Phew!

Great looking stuff. Does your family ask why you are taking pictures of your food? LMAO

Caesar salad. Wife came home didn't like my food choices while she was away.

Yes! They think it's crazy.

X2 on shoe leather.

It's a trade secret.

Just kiddin' scho!
 

Honestly, I just winged it. I didn't know anything about preparing this cut of beef.

I considered the grill but didn't want to bother with that at the last minute. I looked up some online recipes and they all called for marinating it. Since it was a last minute purchase for Friday evening's dinner I didn't have the time to do bother with that.

So, I just rubbed olive oil on it, then poured about a third a cup of Cabernet Sauvignon wine over it and under it. Then rubbed it with fresh minced garlic, salt, cracked pepper and some savory and thyme. ( those were just a guess for me too) Put the meat in a pan and broiled it—BECAUSE it said London BROIL in the name!

For some reason, my oven turned off "broil" or I didn't notice I missed the second oven button for it, but don't know if that had anything to do with how it came out? Happened twice. Sometimes I don't pay attention that well when I am multi-tasking. So my oven was already warm being at 350°.

I added a tad more wine to the pan near the end as it tended to dry up, but not on the meat, plus some butter to make the sauce richer ( about a tablespoon) and blend with the meat juices. Then, I nearly forgot about it again, because it cooked pretty fast, so I grabbed my oven thermometer. It was at 125°. So I freaked a bit thinking I overcooked it as it would cook more once out of the oven. Was supposed to be removed at 115°. I took it out to set for 10 minutes. Voila! It came out perfect, sliced thinly with a large serrated knife on a diagonal against the grain. <----the latter part on how to cut is important.

It didn't have a big sear on the surface tho', just a little.

EDIT: I forgot that I also turned it over halfway to get both sides under the broiler.

Another thing that may have not turned my London Broil into shoe leather is I did not have my pan on the top oven rack under the broiler. It wasn't that close. It was a good 8" away on the mid rack.

Good work. I'd have served boot if I'd have winged it

Have a rack of pork baby back ribs and cheddar brats on the Traeger. That's for a late lunch, brats for dinner. We'll take our daughter swimming this afternoon.

Honey mustard pork tenderloin, egg plant, asparagus, and pineapple, all grilled.

:clap:

VERY NICE! I love me some porn tenderloin.