Grilled London Broil with Grilled Nectarine, Corn, Tomato, and Burrata Salad

Two killer summer grilled dishes to enjoy featuring marinated grilled London Broil and a fresh salad filled with summer produce and burrata cheese!

Grilled London Broil with Grilled Nectarine, Corn, Tomato, and Burrata Salad

Here's another quick 30 minutes "summer" meal!  London Broil is on the menu today and we will be marinating and grilling this large cut of meat.  (see below for more on London Broil)  I've got a fantastic marinade that enhances the beefy flavor but is also great on chicken and pork.  It's a quick marinade that you can do on the counter while you are getting salad ready.  

The other fabulous part of the meal is the salad.  Sometimes the most delicious salads are the easiest to assemble.  By grilling nectarines and corn you bring out their natural sweetness.  Add in some wedges of tomato, chopped green leaf lettuce, and tear up a couple of balls of burrata cheese to make this heavenly salad.  Top it with an easy balsamic vinaigrette and you have one heck of a salad.  I mean the flavors...I am obsessed with this salad!

Enjoy!

What is London Broil?

London Broil is typically a large cut of beef that is very lean and often tougher than other cuts of steak.  To combat this you need to keep the cooked temperature on the rare to medium side and slice the cooked meat across the grain in to long strips.  This will cut the connective tissues and make the meat tender to the bite.  It has a wonderful meaty flavor and since it is a large cut of beef (between 1 - 2 pounds) it will feed several people.

What Ingredients do I need?

London Broil and marinade:

• London Broil

• olive oil

• balsamic vinegar

• soy sauce

• Worcestershire sauce

• garlic cloves

• red pepper flakes

• Italian seasoning

Salad:

• nectarines

• tomatoes

• green leaf lettuce

• corn on the cob

• burrata cheese

• olive oil - extra virgin is best for a dressing

• honey

• Dijon mustard

• garlic cloves

Substitutions and Variations

• Cuts of Protein:  use this marinade on different cuts of meat such as chicken or pork.

• Can't find London Broil?  try a flank steak or a Top Sirloin

• Stone Fruit:  substitute the nectarines for peaches or plums

• Greens:  change up the greens for romaine or red leaf lettuce

• Cheese:  swap out chunks of balls or mozzarella for the burrata cheese

Kitchen Tips and Notes

• London Broil: most stores carry a type of meat they call London Broil.  This may be some sort of top round.  If unavailable use a flank steak instead.

• Cutting the Steak:  check the steak to see which way the grain is running then cut across it slicing in thin strips on an angle.  Example if the grain is running horizontally along the length of the steak you need to slice vertically in thin slices across that horizontal grain.

• Use fruit that is moderately ripe:  fruit should be slightly firm so that it holds up on the grill.  The grill will caramelize the sugars in the fruit and make is break down.  If  you are using really ripe fruit it may become mushy when grilling.

• Cut the nectarines in quarters:  You want larger slices so that the fruit doesn't fall through the grates and even if using a grill pan smaller slices tend to fall apart easier.

• Side Dishes:  I served this with some basmati rice, but roasted potatoes or even fries would be a great side dish.

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London Broil (and Marinade)

serves 4

2 pound top round for London Broil
1/3 cup extra virgin olive oil
1/4 cup soy sauce
1/4 cup Balsamic vinegar
2 Tablespoons Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 Tablespoon Italian seasoning

In a zip lock bag add the ingredients for the marinade.  Add the steak in the bag and seal, pressing out any excess air.  Massage the marinade into the steak by flipping the steak over in the bag.  Allow to sit on the counter 30 minutes while it comes to room temperature.  

Remove the steak from the marinade and grill (outdoors on indoor on a grill pan) over medium-high heat about 6-8 minutes per side for a 1 1/2" thick steak for medium doneness. (around 145 degrees).  Remove from the grill and all to rest covered in foil for 6-7 minutes.  

Slice the steak thinly against the grain.  Serve immediately.

Grilled Nectarine, Corn, Tomato, and Burrata Salad

serves 4

1 head Green leaf lettuce, chopped
2 ears of corn, shucked
2-3 nectarines, pitted and quartered
2-3 Roma tomatoes, cored, and quartered

1-2 balls of burrata cheese

Balsamic Vinaigrette:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
2 garlic cloves, minced
salt & pepper to taste

Combine the vinaigrette ingredients in a jar and shake well.  Set aside.

Brush olive oil on the cuts sides of the fruit.  On an outdoor pan or indoor grill pan over medium high heat grill the nectarine slices and the ears of corn until they are browned with grill marks.  The nectarines will start to caramelize.  Remove from the grill.  Cut the kernels off the ears of corn.

Arrange salad on a platter placing the lettuce as the base.  Top with grilled nectarines, sliced tomatoes, and grilled corn.  Rip apart a couple of balls of burrata cheese on top and spread around the salad.  Drizzle with the vinaigrette.

Apricot Walnut Muffins

These muffins are a delicious combination of sweet tangy apricots and crunchy walnuts.  Great for breakfast or a make ahead snack to eat when you are on the go.  All done in 30 minutes!

Apricot Walnut Muffins

I love fruit additions to my muffins.  Today we are going to explore the area of dried fruit and use chopped dried apricots as the main star.  Add in a little crunch with some walnuts and this combo can't be beat for a late summer muffin.  I use all purpose flour in these but the addition of some whole wheat flour would be a great way to bring in some more nutty flavor and texture to the muffins.

All you need is 1 bowl to make these quick and easy muffins.  This recipe makes a small batch of 6 muffins, just enough to a breakfast or to snack on, but you can double it for a full serving of 12 muffins.  These muffins are so easy to make and are considered part of the "quick bread" baking category.  You'll have this done and baked in about 30 minutes.

Celebrate your late summer mornings with a fresh baked muffin.

Enjoy!

What Ingredients do I need?

• eggs

• milk

• canola oil

• vanilla extract

• all purpose flour

• sugar or sugar substitute

• baking powder

• salt

• dried apricots

• walnuts

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour, or use 1/2 cup whole wheat flour and 1 cup all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

More Muffins Recipes

Bakery Style Strawberry Banana Chunk Muffins

Lemon Poppyseed Double Berry Muffins

Raspberry Chocolate Chip Muffins

Honey Nectarine Muffins

Orange Poppyseed Muffins

Bakery Style Banana Nut Muffins

Simple Blueberry Muffins

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Apricot Walnut Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil

1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup chopped dried apricots

1/3 cup chopped walnuts

 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside (or use cupcake liners). 

In a large bowl add the egg, milk, oil, and vanilla. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt.   Stir just until combined.  Do not over mix.  Add in the chopped apricots and walnuts to the batter and fold in gently.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

7 Easy Late Summer 30 Minute Meals

A collection of 30 minute meals that help beat the kitchen heat and easily get dinner on the table!

7 Easy Late Summer 30 Minute Meals

Summer is winding down and school is back in session which calls for busy schedules and the last of warm temperatures.  Why spend a lot of time in the kitchen when my collection of 7 Easy Late Summer 30 Minute Meals allow you to soak up the last days of summer.

A collection of beef, chicken and turkey in an array of sandwiches, salads, bowls, and grilled dishes will make it easy to pick the perfect meal and get dinner on the table in a flash to leave you time to enjoy the sunsets.

Enjoy!

1. Flank Steak with Chimichurri Sauce and Sweet Potatoes - A spectacular take on steak and potatoes.  Tender juicy grilled flank steak is doused with a homemade Chimichurri sauce that's a cinch to make.  Roasted Sweet potatoes make an excellent side dish.

2. Grilled Tuscan Chicken with Green Beans and Tomatoes - Bring the flavors of Italy to this quick marinaded chicken, grilled to perfection and accompanied by an easy flavorful side dish of tomatoes and green beans.  The perfect weeknight meal.

3.  Italian Chicken Cutlet Paninis - Crunchy chicken cutlets surrounded by juicy tomatoes and gooey mozzarella are doused with a basil mayo and tucked into toasted sourdough bread.  I call this panini heaven!  Serve it with my Green Bean, Tomato, and Avocado Salad.

4.  Summer Steak Salad - A classic steak salad with a robust vinaigrette takes this 30 minute summer meal up a notch!

5.  Greek Chicken Bowls - The definition of quick and easy, this Greek flavored Chicken bowl will transport you to the Greek Isles in 30 minutes!

6.  Island Turkey Salad - Dream of island breezes with this quick and easy to make grilled turkey salad.  It's filled with tropical flavors and so quick you can make it on a weeknight!

7.  Eggplant & Chicken Sandwiches - A riff on the classic dishes, Chicken Parmesan & Eggplant Parmesan, all rolled in to one sandwich.  Grilled Chicken and Eggplant are doused with tomato-basil sauce and gooey mozzarella cheese and served open face on a slice of crusty toasted Italian country loaf bread.  Yum!

It's still hot in Southern California, so stay tuned for more last summer meals that are quick and easy!