Later that afternoon, with so much time to spare since I had decided I wasn't cooking dinner, I went to the freezer to take out my Rosh Hashanah brisket (more about that beauty later). As I dug through the pounds of frozen meat, I realized that my plan to go to out for dinner was completely misguided. How, in the face of all this uncooked meat, could I possibly go to McDonald's? How could we ever eat out again? If I have any hope of getting through half a cow, all trips to McDonald's must be officially put on hold.
|Maybe this will help. Maybe not.|
Since I've had so much trouble with tough steaks, I decided to follow Krasner's recipe, including cooking times, to the letter.
London Broil (from Beef Chuck Shoulder Steak) (I'm still confused!)
2 cloves garlic, finely chopped
2 tablespoons fresh rosemary needles, chopped (I used dried rosemary because it's what I had. In fact, I can see I've had it for a long time because the label is from Citarella, a store I used to shop at in the city before I moved away in 2004)
|Marinating is fun!|
Freshly grated zest of 1 lemon (skipped this)
1/4 cup extra-virgin olive oil
2 tablespoons red wine or sherry vinegar
1 teaspoon Dijon mustard
1 1/2 pounds London broil from grass-fed beef chuck (about 2 inches thick)
2 teaspoons coarse sea salt (for pan-searing only)
|It's like living in a Sizzler commercial!|