The london broil

So, the red wine pasta was Amazing last night. The most deep, rich burgundy color with the red of the tomatoes and the white pine nuts, and so easy.
My problem tonight is what to do with a london broil. Pat is coming over, and I'd like to fancy it up a bit. Maybe a pan sauce. I think the menu might look something like this;
*Bruschetta with cannelini spread

*london broil slices on a bitter green salad
*broiled leeks
*potato something or other

*dessert? chocolat pots de creme a la Julia
I'd better get my butt in gear! Before I cook, Louis and I want to do some work on the garden that is our front yard.

What's for dinner?

That IS the question, isn't it? I don't know... I just came off of a strike, I'm broke, and everything I can think of to cook bores me. Hubby gets home in an hour, babies are sleeping, so I can't shop, and I'm already 3/4 of the way to Drunk. Scheisse! I'm leaning towards "Pasta a la vina rossa" because A.) it's easy, B.)it's cheap, and C.) i've done it a million times before. It's a really charming dish! You cook the linguini super al dente, them poach it in red wine, with cherry tomatoes, pinenuts, and garlic, until it's a deep red; a great dish for Valentine's, or just when you were mean to your man in your sleep last night. Sigh... It ain't easy being both the world's best wife and the shittiest!