I grilled a Chateaubriand (similar to London Broil, though a bit more tender, IMO) last week as a Father’s Day dinner for my husband since he was out of town on business on Sunday.
He’s not a huge fan of steak (somehow that slipped my mind while preparing a meal plan, probably because I am a huge fan of steak), but he really loved it and suggested I make it again soon.
I picked up the cut of meat on my way home after work, so I only ended up having a couple of hours to marinade it, and it seemed long enough, though I’d prefer overnight if possible.
2 tbs. or more of Cabernet Vinegar
A tbs. or so of EEOV
Danish Viking-Smoked Sea Salt & Kosher Salt (maybe 2 tbs., I used a little more of the smoked stuff since I love the flavor)
Fresh Ground Tellicherry Peppercorns (about a tbs.)
A tsp. or so of Minced Garlic
A dash of Onion Powder
A glob of Pickapeppa Sauce
A glod of Worcestershire Sauce
It sat in the fridge for about 30 minutes, then on the counter for a little over an hour before I through it on the grill (charcoal) and let it go until medium rare.
I also cut up some sweet onions and through them in a pan deglazed with red wine. (A Cab Sauv, we drank the rest with dinner.)
Salad, and a few other sides and dinner was declared a success.