Picked up a London Broil steak at the store this morning to BBQ tonight for dinner. I didn't feel like using my usual teriyaki marinade, that we all just love - old family recipe.  I wanted to change it up a bit. So to the spice cupboard I went. This is what I ended up mixing together:

Greek Herb Marinade
1/4 cup olive oil, 3 medium sized cloves of garlic-minced (you could do this to your own taste), 1/8 tsp black pepper, 1/4 tsp salt, about 2 Tbspns Balsamic Vinegar (good stuff please) and 1 Tbspn dried Greek herbs. Put all of this in a heavy ziplock bag and mush it around to mix well, place your steak, chicken, pork or lamb in and zip up - pressing the air out. Place in the fridge to marinate for 3 to 8 hours. Then just BBQ to your desired doneness and enjoy!

To go with this BBQ's London broil, I'm thinking a nice cool pasta salad (recipe below) and a green veggie, either green bean or broccoli? With a little morning prep or the night before, this will be a quick to fix meal and hopefully we'll have some leftovers for Mark's lunch.

Tracy's Quick and Easy pasta Salad
Cooked, rinsed and cooled Salad Pasta - seashell, small elbow, etc, 2 cups dry, 1 can of Black Olives, sliced, 2 to 3 Green Onions - sliced, 1/2 cup Shredded Cheddar or a Cheddar Cheese mix, 1/4 cup each diced Red and Green Bell Peppers. Dressing: 1/2 cup Mayo, 1/8 tsp Black Pepper, 1/4 tsp Salt, dash or two of Garlic Powder. Mix all ingredients together, place in the fridge to cool for at least 1 hour and serve.

This Past Salad recipe can be added to and doubled easily. Make it a main dish salad by adding cooked, cubed chicken or tuna. Frozen peas are great in it too - especially with tuna!