London broil, Part I: The Marinade

There was a day last week when I woke up, sent Carlton off to work, walked Vespa, and turned to my little dish on the kitchen counter for a... GASP!!!... no clementines left for breakfast? Or, lunchtime's dessert? Or, my infamous 4:00-snack-break-that's-not-really-approved-but-chuckled-at-because-they-know-I-get-cranky-at-work-when-I-get-too-hungry snack? Or, my before bedtime dessert (hey, it keeps me away from that bag of Nestle chocolate chips on the baking shelf, okay!)? No clementines at all and I just couldn't believe it.

So, after a quick Lean Cuisine lunch in the shop I jetted out to Winn Dixie to grab a crate of my littleorangedearlybeloveds and head back on into work.

Once I got there, I snatched up a crate and saw that they were putting out fresh boneless, skinless chicken breasts on sale for buy-one-get-one-free. This is not a story of their adventures in being cooked.

This is the first part of the story of half of one of the two London broils I purchased for the same deal--buy-one-get-one-free. It's a good cut of beef. I remember my mom making a London broil every now-and-then when I was growing up, and it was always a good meal, served with mashed potatoes or baked potatoes or roasted potatoes. My mom's a meat-n-potatoes kinda girl, so that's how I'm used to eating. Can't complain about that! That's pretty much all Carlton will eat at all, so dinner tonight should be golden.

So, without anymore gabbing, here's Part I: The Marinade.

You'll need:

Dale's Seasoning, Worcestershire sauce, spicy mustard, sweet wine, and fresh garlic:

Peel the skins off of two or three cloves of garlic. I chose three, because I really like it.

Chop the garlic until you're happy with how small it is. I think I got a little carried away because I'm enjoying using my ceramic knife (thanks again, Daddy!). Then just dump the garlic into your dish.

Add in 1/4 cup of Dale's Seasoning, 1 tablespoon of the Worcestershire sauce, and 2 tablespoons of the spicy mustard:

The next step was supposed to be adding 1/4 cup of the sweet white wine. Ours was a homemade bottle of (apparently peachy) zinfandel and when I popped the cork, GA-ROSSSSSSS!!! There was no way I was going to marinade with this. Thanks for the gift, but um, no thanks. I grabbed honey instead. Add 1 tablespoon of honey to the marinading dish:

Whisk it all about. Like my action shot?

Plop in the beef. Wiggle it around to be sure the stuff really gets on there. Flip it over and wiggle it around some more. Seal it up tight and place it in the refrigerator until it's time to start dinner, hopefully for a few hours!

I'll be back around later tonight to share with you Part II: Cooking, Eating, and Loving the London Broil with some potatoes to boot! Hungry yet?