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Everyday Cheapskate: They'll Think It's Filet Mignon

Mary Hunt on

From time to time, my supermarket runs a special on a cut of beef it labels "London Broil." It's a lean piece of meat, about 1 1/2 inches thick and tough as shoe leather.

You may wonder why I load up my freezer when it goes on sale for $3.97 a pound. That's because I have a secret weapon that turns flank steak or any other tough cut of beef into filet mignon. Well, not exactly, because it does not have all the fat of a filet, but it's so flavorful and so tender some say it's even better than filet.

But first, let's clear something up: Apparently, my store is unaware that there is no cut of beef called "London Broil." That refers to a cooking method that involves marinade and seasonings.

What I am buying is flank steak. It comes with no seasonings or marinade, just plain tough beef. And that's OK because I know how to fix that problem.

MAGIC MARINADE

1/2 cup soy sauce

 

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons olive oil

2 cloves garlic, minced

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