London Broil Steak with Red Wine Balsamic Sauce

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You can make your London Broil Steak with or without the marinade. You can get the steak in the marinade before you leave in the morning or if you have some time before supper you could give it an hour or two. Or, you could just charge on without the marinade. We’ve done it like that and it’s still real good.

If you do it with the marinade, put the London Broil Steak in a gallon sized zip lock. Add 1/4 cup red wine, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 pinch red pepper flakes and 1 teaspoon dried basil. Close the bag and shake it all together. Unzip the bag a little and fold it up squeezing as much of the air out as you can and zip it closed.

London Broil Steak-1-poppopcooks.com

 

Let it rest in the fridge for from just an hour or as long as overnight, whatever you have time for. If you go without the marinade just sprinkle all of those dry ingredients on both sides and outdoor grill or stovetop grill or skillet the steak.

The veggies are real easy but they will take a little longer than the steak so let’s get them going. Rinse off and pat dry two medium size potatoes and one large zucchini. Set the oven at 400°F/204°C. First cut the potatoes lengthwise into  wedges and put them into a ceramic bowl. Then into the microwave for 3-4 minutes or until they just begin to get the slightest bit soft.

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While the potatoes are getting zapped cut the ends off off the zucchini then in half cross ways then each half into four pieces lengthwise.

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Put the potatoes and the zucchini into a baking pan lined with aluminum foil. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon each of salt and black pepper and 1 tablespoon of grated parmesan cheese. Toss it all together until all the veggies are coated. Spread them out and turn them so that the pointy sides are pointing up. Then sprinkle another tablespoon of grated parmesan on them.

London Broil Steak-4-poppopcooks.com

 

Put the veggies in the oven. Put a skillet big enough to handle the London Broil Steak on at medium high. Add one tablespoon of olive oil. Let it get hot and put the steak in. Then pour all of the marinade into the skillet.

London Broil Steak-5-poppopcooks.com

 

Yes, that’s what I said. The marinade will reduce down to just the oil pretty quickly. After about 3 minutes turn it over and give the other side about 2 minutes. These times will give you a steak about medium rare. Cook it longer or less depending on the way you like it. Remove the meat to a dish and add the butter, garlic and rosemary to the pan. Stir it up with a wooden spoon for 30 seconds getting the bits off the bottom. 

London Broil Steak-9-poppopcooks.com

 

Add the wine and let it reduce a little. You will have a thicker sauce than you would expect because of the marinade reduction, but, that’s good. More flavor and more texture.

London Broil Steak-8-poppopcooks.com

 

When the veggies have had about 5-6 minutes in the oven switch to the broiler setting and give them about 3 minutes under the broiler.

Slice the steak across the grain and serve it up with the red wine sauce topping your London Broil Steak. 

London Broil Steak-12-poppopcooks.com

 

We had some French Beaujolais with this great London Broil Steak and it all went together perfectly. If you make this recipe for two you will have some leftover steak. Just slice the whole London broil up and put the extra slices in a zip lock in the freezer or fridge. We usually use them for beef fajitas. 

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This is a better than dining out quick and easy meal.
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Rating: 5
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Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 0-2 hours
Servings
people
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 0-2 hours
Servings
people
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. If you do it with the marinade, put the London Broil Steak in a gallon sized zip lock. Add 1/4 cup red wine, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 pinch red pepper flakes and 1 teaspoon dried basil. Close the bag and shake it all together. Unzip the bag a little and fold it up squeezing as much of the air out as you can and zip it closed.
  2. Let it rest in the fridge for from just an hour or as long as overnight, whatever you have time for. If you go without the marinade just sprinkle all of those dry ingredients on both sides and outdoor grill or stovetop grill or skillet the steak.
  3. The veggies are real easy but they will take a little longer than the steak so let's get them going. Rinse off and pat dry two medium size potatoes and one large zucchini. Set the oven at 400°F/204°C. First cut the potatoes lengthwise into wedges and put them into a ceramic bowl. Then into the microwave for 3-4 minutes or until they just begin to get the slightest bit soft.
  4. While the potatoes are getting zapped cut the ends off off the zucchini then in half cross ways then each half into four pieces lengthwise. Put the potatoes and the zucchini into a baking pan lined with aluminum foil. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle with 1/2 teaspoon each of salt and black pepper and 1 tablespoon of grated parmesan cheese. Toss it all together until all the veggies are coated. Spread them out and turn them so that the pointy sides are pointing up. Then sprinkle another tablespoon of grated parmesan on them.
  5. Put the veggies in the oven. Put a skillet big enough to handle the London Broil Steak on at medium high. Add one tablespoon of olive oil. Let it get hot and put the steak in. Then pour all of the marinade into the skillet. Yes, that's what I said. The marinade will reduce down to just the oil pretty quickly. After about 3 minutes turn it over and give the other side about 2 minutes. These times will give you a steak about medium rare. Cook it longer or less depending on the way you like it. Remove the meat to a dish and add the butter, garlic and rosemary to the pan. Stir it up with a wooden spoon for 30 seconds getting the bits off the bottom.
  6. Add the wine and let it reduce a little. You will have a thicker sauce than you would expect because of the marinade reduction, but, that's good. More flavor and more texture
  7. When the veggies have had about 5-6 minutes in the oven switch to the broiler setting and give them about 3 minutes under the broiler. Slice the steak across the grain and serve it up with the red wine sauce topping your London Broil Steak.
  8. We had some French Beaujolais with this great London Broil Steak and it all went together perfectly. If you make this recipe for two you will have some leftover steak. Just slice the whole London broil up and put the extra slices in a zip lock in the freezer or fridge. We usually use them for beef fajitas.
Recipe Notes

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Lemon Zested Baked Cod Fillets 18 minutes

Lemon Zested Baked Cod Fillets-7-poppopcooks.com

You are going to turn your Codfish fillets into real tasty Lemon Zested Baked Cod Fillets. It’s easy and it will be on the table in 20 minutes.

We don’t have any decent fresh cod available here so we go with frozen fillets. If that’s also your scenario move the cod from the freezer to the fridge in the morning or just let them defrost in a bowl of water for about 8-10 minutes before preparing.

Set the oven at 350°F/175°C. First the veggies. Rinse off and cut two medium  size potatoes into halves. Put them in the microwave for 3-4 minutes to get them soft.

Lemon Zested Baked Cod Fillets-poppopcooks.com

 

While that is going on cut up half an onion into thin strips or slices. We also added a zucchini sliced thin.

Rinse the fillets off and pat dry with paper towels. Line a baking pan with aluminum foil and spray oil it. Lay the fillets in the pan. Melt a half stick of butter, in a small ceramic bowl, in the microwave for about a minute while the potatoes are softening up. In the small bowl with the butter put the salt, pepper, cayenne pepper, zest and juice from one lemon, chopped parsley and a big pinch of flour.

Lemon Zested Baked Cod Fillets-2-poppopcooks.com

 

Mix it all together and brush or spoon it onto the cod. Turn the fillets over and coat the other side.

Lemon Zested Baked Cod Fillets-3-poppopcooks.com

 

Put the pan in the oven. If you have a little of the butter mixture left over dab it on the fish after about 5 minutes baking.

As soon as the fish is in the oven put a large skillet on at medium high and add one tablespoon of butter and one tablespoon of olive oil. Put all the veggies in and add one teaspoon salt and one teaspoon black pepper. Toss it all together and toss regularly while they cook. If the veggies are done enough to your liking before the fish is done just turn the heat down to low and still toss occasionally.

After the fish has been in the oven for about five minutes switch the oven to broiler mode. Give it about 3 more minutes and they should be done. To test and see if the cod is ready take a fork and gently try to pull it apart. If it flakes easily it’s done. If it resists give it another minute or so.

Lemon Zested Baked Cod Fillets-7-poppopcooks.com

 

Gammy opted for a chilled bottle of Santa Margherita Pinot Grigio so that’s the wine we had with our Lemon Zested Baked Cod Fillets (of course). It was a perfect combo.

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Cod fillets coated with a butter and lemon mixture and baked
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Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings
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Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. We don't have any decent fresh cod available here so we go with frozen fillets. If that's also your scenario move the cod from the freezer to the fridge in the morning or just let them defrost in a bowl of water for about 8-10 minutes before preparing.
  2. Set the oven at 350°F/175°C. First the veggies. Rinse off and cut two medium size potatoes into halves. Put them in the microwave for 3-4 minutes to get them soft. While that is going on cut up half an onion into thin strips or slices. We also added a zucchini sliced thin.
  3. Rinse the fillets off and pat dry with paper towels. Line a baking pan with aluminum foil and spray oil it. Lay the fillets in the pan. Melt a half stick of butter, in a small ceramic bowl, in the microwave for about a minute while the potatoes are softening up. In the small bowl with the butter put the salt, pepper, cayenne pepper, zest and juice from one lemon, chopped parsley and a big pinch of flour. Mix it all together and brush or spoon it onto the cod. Turn the fillets over and coat the other side. Put the pan in the oven. If you have a little of the butter mixture left over dab it on the fish after about 5 minutes baking.
  4. As soon as the fish is in the oven put a large skillet on at medium high and add one tablespoon of butter and one tablespoon of olive oil. Put all the veggies in and add one teaspoon salt and one teaspoon black pepper. Toss it all together and toss regularly while they cook. If the veggies are done enough to your liking before the fish is done just turn the heat down to low and still toss occasionally.
  5. After the fish has been in the oven for about five minutes switch the oven to broiler mode. Give it about 3 more minutes and they should be done. To test and see if the cod is ready take a fork and gently try to pull it apart. If it flakes easily it's done. If it resists give it another minute or so.
  6. Gammy opted for a chilled bottle of Santa Margherita Pinot Grigio so that's the wine we had with our Lemon Zested Baked Cod Fillets (of course). It was a perfect combo.
    Lemon Zested Baked Cod Fillets-7-poppopcooks.com
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Oven Baked Italian Sausage with Mediterranean Veggies

Oven Baked Italian Sausage with Mediterranean Veggies-poppopcooks.com

You can get this recipe for Oven Baked Italian Sausage in the oven in 6 or 7 minutes and be free to do “whatever” while it gets ready. Because it’s all in one pan and you just have to turn everything over once in the middle of the baking. 

Turn the oven on at 400°F/200°C. Line a large cookie sheet with aluminum foil to make the cleanup lots easier. The sausage and the potato are going to take longer to cook than the rest of the veggies so lets give them a head start. Cut up the sausage links into 3 pieces each and spread them out in the pan.

Sausage-and-Med-Veggies.-poppopcooks.com

 

Put the pan in the oven while you cut up the potato into chunks.

Sausage-and-Med-Veggies.2-poppopcooks.com

 

Add the potato chunks to the pan and put it back in the oven while you cut up the rest of the veggies. Try to get the chunks about the same size as the potatoes. Add them to the pan and drizzle with some extra virgin olive oil. Add the spices and gently toss it all a little with a large cooks spoon to get  everything covered with the oil and the spices.

Sausage-and-Med-Veggies.-3-poppopcooks.com

 

Put the pan back in the oven and at about 10-12 minutes gently turn everything over and give it about another 10-12 minutes.

Sausage-and-Med-Veggies-4-poppopcooks.com

 

Take one of the pieces of sausage out and cut it in half. If the center has no pink color to it, it is done. Poke a piece of potato with a fork and make sure you are happy with how done it is. If it’a all the way you like it, serve up your Oven Baked Italian Sausage with Mediterranean Veggies!

Oven Baked Italian Sausage with Mediterranean Veggies-poppopcooks.com

Now, wasn’t that an easy, but still, real good dinner? Chianti. It’s gotta be Chianti with this. Well, that’s what we like, but, you have whatever YOU like with your, easy, one pan Oven Baked Italian Sausage with Mediterranean Veggies. AND, since the oven is at 400 you could have some of Poppop’s homemade bread to dip in the juices.

 

 

 

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An easy one pan, no muss, no fuss Italian Sausage and Mediterranean Veggies recipe.
Votes: 1
Rating: 5
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Prep Time 8 minutes
Cook Time 30 minutes
Servings
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Prep Time 8 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
  1. Turn the oven on at 400°F/200°C. Line a large cookie sheet with aluminum foil to make the cleanup lots easier. The sausage and the potato are going to take longer to cook than the rest of the veggies so lets give them a head start. Cut up the sausage links into 3 pieces each and spread them out in the pan.
  2. Put the pan in the oven while you cut up the potato into chunks. Add the potato chunks to the pan and put it back in the oven while you cut up the rest of the veggies. Try to get the chunks about the same size as the potatoes. Add them to the pan and drizzle with some extra virgin olive oil. Add the spices and gently toss it all a little with a large cooks spoon to get everything covered with the oil and the spices.
  3. Put the pan back in the oven and at about 10-12 minutes gently turn everything over and give it about another 10-12 minutes.
  4. Take one of the pieces of sausage out and cut it in half. If the center has no pink color to it, it is done. Poke a piece of potato with a fork and make sure you are happy with how done it is. If it'a all the way you like it, serve up your Oven Baked Italian Sausage with Mediterranean Veggies!
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