I just love this dish and can’t remember the last time we had it, except it’s been way too long. When Mary over at Deep South Dish posted her recipe on Dec. 12, I book marked it to make soon, and when the piece of London broil was left from our fajita meal the other night, I knew it was meant to be. The main difference between her recipe and our normal is the addition of caramelized onions. Check out Mary’s site for the full recipe.
The first thing we did was prep the meat, by pounding with a meat mallet to the thickness we wanted.
Bev had bought the ingredients the other day and wanted to make up some Merry Mojito’s per Sandra Lee’s recipe, so we had one for an after dinner drink. She used a little extra sugar and added a little cranberry juice for more color - the pink glass helps as well. She then added 1 ½ ounce of brandy (she meant to add rum but picked up the wrong bottle) to each glass and it was an excellent after dinner drink.