"When you're on the Queen Catherine, don't let 'em give you any of that flank steak crap. You know what I mean? Try the London Broil." ~Quote from Cabin Boy
I have been trying to tighten our budget for awhile now and that has included trimming back everything from the cable bill to the grocery tab, the latter being the toughest. I read blogs written by thrifty ladies who somehow manage to spend a paltry fifty dollars a week to feed a family of five. I'm not talking about hot dogs and cans of beans for dinner either; these ladies make healthy meals with fresh veggies every day. I have yet to get anywhere in the vicinity of fifty dollars a week for groceries but I have been able to cut it back a bit.
One thing I've done recently is to switch from a pricier cut of beef, rib eye, to a less expensive flank steak. Though the flank steak takes a little more prep, (a good rib eye needs little more than salt & pepper to make it taste delicious) the end result is really very good and the savings is huge. All you need is a good marinade...and a tasty mushroom saute helps too.
London Broil with Sauteed Mushrooms
- 3 lb. flank steak
- 1 clove minced garlic
- 1 tsp salt
- 3 tbsp soy sauce
- 1 tbsp vegetable oil
- A few grinds of black pepper
- 1 tsp lemon juice
- 1 tbsp Worcestershire sauce
- Whisk together all ingredients (excluding steak) in a bowl and pour into a gallon sized resealable bag.
- Add the steak and make sure it gets coated with marinade.
- Put it in the fridge and let sit overnight for up to 2 days.
- Grill until medium rare (or to your liking).
- 1 pkg whole white mushrooms
- 2 tbsp Worcestershire
- 2 tbsp butter
- Wash the mushrooms and cut them into quarters.
- Melt the butter in a skillet and sauté the mushrooms.
- Add the Worcestershire and cook until done (as soon as the sauce starts to thicken I shut the heat off).
- Sprinkle with salt and pepper when serving.