The Starving Musician Recipes
Easy Pool Party Menu
You don't need a Hollywood-size pool to have a great pool party: Throw
some kids' wading pools on the patio or on the lawn and do it Starving
Musician style. (Just watch out for the kids and pets, please.)
California London Broil
Assorted Mixed Greens with
Rock
Star Dijon Vinaigrette
Grilled Corn
on the Cob with butter, sea salt, and freshly cracked ground pepper
Warm French bread (optional, but it stretches out the menu for a Starving
Musician's pool party)
Cherries and White Chocolate on Ice, or Cheesecake from your favorite
bakery (or both, if you're feeling flush or can con your manager into
bringing the cheesecake).
California London Broil
6 servings
Marinated ahead in a Ziploc bag, this is easy to pack in a small cooler to
bring to a BBQ at the beach. This also works well with a large T-bone or
Porterhouse steak, but flank steak is a lot less expensive (and healthier).
1/4 cup extra-virgin olive oil
1 Tablespoon freshly-squeezed lemon juice
1 large clove garlic, peeled and crushed
1/4 teaspoon salt, optional
1/4 teaspoon freshly-ground black pepper
1 1 1/4 to 1 3/4 pound flank steak (also called "London Broil" in some parts
of the U.S.)
In a large Ziploc freezer bag, combine olive oil, lemon juice, garlic, salt,
and pepper. Place London Broil in bag with marinade; seal tightly and rotate
bag several times to cover meat evenly with marinade. Set the whole thing,
sealed, on a plate or tray in the fridge and marinate 6 hours or overnight,
turning bag occasionally. (The olive oil will probably harden in the fridge;
that's OK.)
1/2 hour before you plan to grill the meat, remove bag from the fridge and
let sit at room temperature for 30 minutes, turning bag occasionally. The
olive oil will become liquid again. Rub marinade into meat; pour off and
reserve extra.
Grill meat over moderate coals for 5 minutes. Turn, brush with reserved
marinade, and grill another 5 minutes (rare) or until desired doneness is
reached. (Rare or medium is recommended; I like medium.) Slice diagonally
against the grain, into thin slices. Makes 6 servings.
Creative Options: 1. Easy Tuscan Style Flank Steak: Follow
main recipe, adding 1-2 sprigs* of fresh rosemary, finely chopped, to the
marinade. 2. Greek Style Flank Steak: Follow main recipe, adding 1
heaping Tablespoon chopped fresh oregano (or 2 teaspoons dried oregano,
which is what I often use). 3. Flank Steak Provencal: Follow main
recipe, adding 1 Tablespoon Dijon mustard to the marinade. (Grey Poupon is
fine.)
*a sprig of fresh rosemary is one branch from the bunch.
Recipes ©2006 Randi Reed
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