London Broil with Parmesan & Basil Orzo

The main dish is a marinated london broil. The directions are simple--broil the meat! The cooking time will vary with how rare/well done you like your meat. It could take as little as 15 minutes on each side or up to 25 minutes on each side. You can also throw the meat on the grill if you like. Let the meat sit for 5 minutes after cooking to let the juices redistribute and then slice diagonally into 1/2 inches slices across the grain for the most tender results.

London Broil
2 lemons
1 c. soy sauce
2 cloves garlic
1 T. ginger
London broil roast (at least 2 inches thick)
Meat tenderizer

Slice and squeeze the lemons into a container for marinating. Add the soy sauce, garlic, and ginger. Sprinkle the meat with tenderizer and then add to the marinade. Marinade 3-4 hours or overnight (best!).

I also made an easy side everyone. You will want to keep the bag for this in the fridge until you use it. The directions are in the ward cookbook (Orzo with Parmsan and Basil) but I will put them here too. Melt butter in heavy skillet over medium-high heat (you will have to provide the butter!). Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. When the orzo is done, remove from heat and mix in the smaller bag (Parmesan cheese, basil, salt, and pepper). You may have to add additional salt/pepper depeding on your taste. We love this side!

Orzo with Parmesan and Basil
2 T. butter
1 c. uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 c. grated Parmesan cheese
1/4 c. chopped fresh basil or 1 t. dried basil
salt and pepper to taste