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Blue-Plate Classic Menu

* Cook 2 chopped bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan. Add 1/2 cup minced shallots to drippings in pan; cook 3 minutes or until tender, stirring occasionally. Add 6 cups thawed frozen green peas and 1/2 cup fat-free, less-sodium chicken broth; bring to a boil. Cover, reduce heat, and cook 3 minutes or until peas are tender. Remove from heat; stir in 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Sprinkle with bacon.

Marinated London Broil

London broil recipes were very popular in the 1950s, '60s, and '70s because they were a way to take a less-expensive, tougher cut of meat and make it delicious. This marinated London broil is a great substitute for steak.

Marinated London Broil Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Ingredients

  • 1/2 cup chopped shallots
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1 (2-pound) boneless top round steak, trimmed
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 8 ingredients in a large zip-top plastic bag. Pierce steak with a fork. Add steak to bag; seal. Marinate in refrigerator 2 hours, turning every 30 minutes.

2. Preheat broiler.

3. Remove steak from bag; discard marinade. Scrape shallots and garlic from steak; discard shallots and garlic. Place steak on broiler pan coated with cooking spray. Sprinkle steak evenly with salt and pepper. Broil 4 inches from heat for 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing against the grain.

Cooking Light MAY 2008

Peas with shallots and bacon*

Mashed potatoes

Formal Menu Top Blue-Plate Classic Menu

Marinated London Broil

Peas with shallots and bacon*

Mashed potatoes

Cooking Light

Formal Menu Bottom

Shopping List for Blue-Plate Classic Menu

If you're serving a smaller group, halve the pea recipe, but prepare all of the steak because leftovers make good sandwiches. (Serves 8)

* Cook 2 chopped bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan. Add 1/2 cup minced shallots to drippings in pan; cook 3 minutes or until tender, stirring occasionally. Add 6 cups thawed frozen green peas and 1/2 cup fat-free, less-sodium chicken broth; bring to a boil. Cover, reduce heat, and cook 3 minutes or until peas are tender. Remove from heat; stir in 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Sprinkle with bacon.

Shopping List:

Produce

  • 1/2 cup chopped shallots
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons fresh thyme

Special

  • 1/4 cup low-sodium soy sauce

Spices

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil

Recipe List

Marinated London Broil

Peas with shallots and bacon*

Mashed potatoes

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Blue-Plate Classic Menu
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