I live with two males. One that is purely steak and potatoes man and the other, which prefers a happy meal over anything. But there is one thing in this household that they can both agree on which helps me not feel like a chef in a diner every night. It’s steak.

Marinated and broiled.

Meat cuts are utterly foreign to me. When I head to the butchers I have no clue what part is to what side is to what but I do know this: Porter house cuts are the way to go.  They stay juicy and tender under the broiler and seriously suck up as much marinade as possible before hitting the pan. I like to tenderize the meat (get my frustrations out with a mallet) and let it marinade through the night. (30 minutes will do, too, if you’re short on time.) 

I grab a freezer size Ziploc bag and throw in my marinade. Everything is entirely eyeballed. No measurements. Just use common sense – Do you want more of a tang? Add more vinegar. More garlicy? Add more garlic… I usually put the same amount of liquids all around. ( That’s the vinegar, worcestershire, and olive oil.) 

Here are the ingredients to my super easy marinade:

Balsamic Vinegar

Worcestershire Sauce

Olive Oil

Lemon and Herb Seasoning

Garlic

Salt and Pepper both sides right before broiling on 8 -10 minutes on each side.

I often throw in a side of salad for the hubby and french fries or handful of potatoe chips for the little man.

Ahh..and look what I found? A Butcher’s Diagram.

Unfortunately, when I head to the grocers again, I will still be utterly confused and all this important meat knowledge will fly right out the refrigerated window.

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