Everyday Cheapskate: They'll Think It's Filet Mignon
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.
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced