Alison Lewis

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Sunday Night Dinner Menu

November 09, 2008

There’s always been something about Sunday night dinners that I love. When I worked as a Food Editor at Southern Living Magazine we spent a lot of time on ideas for Sunday night dinners and even featured a monthly column devoted to “Sunday Night Suppers”. It’s actually a time where my kids don’t usually have any sports actitvites, and we can sit down all together (okay for me, maybe when it’s not baseball season). Enjoy this steak that’s really simple to prepare with only 5 ingredients. The marinade is really versatile and works well with almost any side dishes or salads.

 

Grilled London Broil

This marinade makes a flavorful London Broil. For convenience, you may make the marinade the night before. The longer you let this recipe marinate, the more time the flavors have a chance to penetrate the meat. Based on individual tastes, you can marinate meat up to 24 hours. You can fancy up this simple dish with grilled mushrooms and a wine reduction sauce. Look at our the long version recipe below.

Prep time: 15 minutes
Cook time: 20 minutes
Marinade time: 1 hour

Yield: 4 to 6 servings

Ingredients

4 tablespoons low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh thyme, divided
1 pound lean top round steak

Preparation

1. Combine soy sauce, garlic, ginger and 1 tablespoon thyme in a small bowl. Pour over steak and marinate in a zip-top plastic bag in the refrigerator for at least 1 hour.
2. Grill steak, covered with grill lid, over medium-high heat 6 to 8 minutes on each side or until steak is desired degree of doneness, basting steak occasionally with marinade. 

Cooking Tips: Be sure to cut the meat across the grain in thin slices. Look for natural striations in the meat, which resemble lines running in the same direction (the grain). Cutting across the grain helps tenderize the meat by breaking down the meat’s natural structure. 

Grilled London Broil – Long Version

This is the expanded version of our London Broil recipe which includes grilled mushrooms and a shallot wine reduction sauce.

Prep time: 15 minutes
Cook time: 20 minutes
Marinade time: 1 hour

Yield: 4 to 6 servings

Ingredients

4 tablespoons low-sodium soy sauce
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh thyme, divided
1 pound lean top round steak
1 (8-ounce) package button mushrooms
1 (6-ounce) package sliced Portobello mushrooms
1 tablespoon olive oil
2 shallots, chopped
1/2 cup red wine or fat-free, beef broth
Thyme springs (optional) 

Preparation

1. Combine soy sauce, garlic, ginger and 1 tablespoon thyme in a small bowl. Pour over steak and marinate in a zip-top plastic bag in the refrigerator 1 hour.
2. Brush mushrooms with olive oil. Grill steak, covered with grill lid, over medium-high heat 6 to 8 minutes on each side or until steak is desired degree of doneness, basting steak occasionally with marinade. Grill mushrooms at same heat 2 to 4 minutes on each side.
3. Sauté shallots in a small skillet over medium heat 3 minutes or until tender. Add wine and remaining thyme and bring to a boil; cover, reduce heat and simmer 5 minutes. Pour over steak and mushrooms and garnish with thyme sprigs, if desired.

Recipe and photo courtesy of Laura’s Lean Beef http://laurasleanbeef.com

 

Dijon Roasted Potatoes

Prep: 10 minutes

Cook: 25 minutes

Yield: 4 servings

Ingredients

11/2 pound small red potatoes, quartered

1 tablespoon olive oil

1 clove garlic, minced

1/4 teaspoon kosher salt

3 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1/2 cup chopped green onions

Preparation

1. Preheat oven to 425°F.

2. Toss potatoes with olive oil and next 2 ingredients and place on a large lightly greased baking sheet. Roast 25 minutes or until tender.

3. Whisk vinegar and remaining ingredients in a small bowl.  Toss with potatoes before serving.

 

Sautéed Spinach with Goat Cheese and Pine Nuts

Prep: 5 minutes

Cook: 5 minutes

Yield: 4 servings

Ingredients

2 (5-ounce) packages fresh spinach

Vegetable cooking spray

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/4 cup crumbled goat cheese

2 tablespoon pine nuts, toasted

Preparation

1. Add half of spinach in a large nonstick skillet coated with cooking spray over medium heat. Cook 2 minutes; add remaining half, salt and pepper and cook until spinach wilts. Top with goat cheese and pine nuts; serve immediately. 



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