Sunday, November 22, 2009

London Broil with Grilled Zucchini and Red Onions

In most parts of the country, Fall is in full swing. Blustery winds, piles of leaves, bare branches, maybe even a few snowflakes. 
Well, in Austin Fall is like an awkward teenager trying to find itself. Eighty degrees one day and close to freezing the next. Some trees have lost all of their leaves, while others seem to think that it's April. We drag out polar fleece and mittens only to wear them with flip flops.
But the beauty of this mixed-up season is that we can make a hearty pot of chili one night, and fire up the grill for some burgers the next. 
London Broil with Grilled Zucchini and Red Onions is a reminder that, here in the Hill Country, Summer is never very far from our minds.

Event: Fall Grilling

London Broil with Zucchini and Red Onions
Iceberg Wedge Salad with Bacon and Blue Cheese Crumbles

For the London Broil and Veggies:
1.5-2 lb London Broil
3 tbsp olive oil, divided
4 cloves garlic, minced
1 tsp kosher salt
1 tsp fresh ground black pepper
2 zucchinis, sliced lengthwise, 1/4" pieces
1 red onion, peeled and sliced, 1/4" rings
2 tbsp mint or basil, chopped
1 oz parmesan curls (use a vegetable peeler)
2 tsp red wine vinegar
+more salt and pepper

Prepare the grill to HI heat (~450-500 degrees) Coat meat in 1 tbsp olive oil and minced garlic. Sprinkle evenly with salt and pepper. Toss zucchini and onions in 2 tbsp olive oil and sprinkle with salt and pepper.
Place meat and vegetables on grill. Cook meat 3-5 minutes per side, to desired doneness. Grill vegetables 3-5 minutes per side, until soft and lightly charred. Remove from grill. Allow meat to rest 5-10 minutes. Meanwhile, drizzle vegetables with remaining tablespoon of oil. Drizzle with red wine vinegar. Top with mint/basil and parmesan curls. Salt and pepper to taste.

For Salad (per serving):
2 slices thick bacon
1/4 head iceberg lettuce wedge
1-2 tbsp ranch dressing or vinaigrette
1/2 tomato, sliced into wedges
1 oz blue cheese crumbles
2 tbsp chopped red onion
fresh ground black pepper

Cook bacon and allow to cool before crumbling. On each plate, place lettuce wedge and top with dressing. Top with tomatoes, onions, blue cheese and bacon crumbles. Sprinkle with coarse ground black pepper. 

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