Mar 11
Beef: That's What's for Dinner
London broil was on sale for $3.99/lb at "Whole Foods" the other day, so I decided to buy a pound of meat and split it in two half-pound packages. I couldn't decide how to cook the meat and scoured the Net for recipes that were quick and easy to make and found this recipe. The "Tangy Lime Grilled Top Round Steak" should've been a dead give away for me, but I decided to give it a try anyway.
I only marinated a half-pound of meat and cut the recipe in half, although I made a slight tweak. I used 1 Tbsp of brown sugar and added 2 Tbsp of muscovado sugar. Instead of using a conventional gas oven, I used the toaster oven to broil my meat. It was out of sheer laziness that I used the toaster oven. If you've seen my mom's oven, you'll know why (she stores most of her baking pans in there and I found it too cumbersome to empty it just to broil a half pound slab of meat). I cooked the meat for about six minutes and it cooked it to medium, instead of my preferred medium-rare. After the meat cooked, I decided to give it a try and... Yup! It sure was tangy. A little too tangy for my liking so I sprinkled lots of salt (and Herbes de Provence and pepper) on it, which helped. For my sides, I added baked frozen tater tots from WF and a spring salad with miso dressing. Because of the tanginess of the meat, I was able to enjoy the left over viognier from the other night. I continued to drink it through dessert, with my two year old Cabot white cheddar cheese.
