One of the benefits of steak for dinner is steak and eggs the next morning.
We had some sous vide London Broil “a la muebe” for dinner last night and it made for a great breakfast. After seeing his London Broil I got a 2 pounder and marinated it overnight and then hit it with some Montreal seasoning before sealing it up. We were going to the musical “Buddy – The Buddy Holly Story” and it ran way long so the meat was in the bath at 130* for 5 ½ hours instead of the 4 that I planned. The bag had a lot of fluid in it (wish I had measured it) which I believe was the result of the long cook. I patted it dry and tossed it on a 500* griddle for 1 min per side. The flavor was excellent, really beefy. It wasn’t tenderloin tender but better than most grilled London Broil. And at 48 calories per ounce, it is excellent if you are counting calories which we are.
Two pounds of meat for $7
Nice hue, but lack of moisture
The marinade we use on all beef came from a cookbook we got in the first grill we ever bought, a 1978 Meco grill. We have tried many other marinades over the years but have never found one that we like better than this. I will add it here should someone else want to give it a go. Thanks for looking.
Dean
Amount Measure Ingredient
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1 1/2 cups salad oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons dry mustard
1/4 teaspoon salt
1/2 cup wine vinegar
1 1/2 teaspoons parsley flakes
2 cloves garlic -- crushed
1/3 cup lemon juice -- fresh
Combine all ingredients and mix well. Makes 3.5 cups.
