HEADS UP ~ This is not a Vegetarian’s Guide to Power Cooking.
I went to Winn Dixie with a $10 off $40 purchase in my hand and headed to the meat department. Anytime I am blessed with one of these coupons, I take that opportunity to stock my freezer.
Here is what I bought:
- 3 pack NY boneless strip steak (on sale)
- 2 London Broils (BOGO)
- 2 family packs pork chops (BOGO)
- family pack ground chuck (on sale)
Total value: $91.74
BOGO & sale discounts: -$39.35
Coupon: – $10.00
Total: $42.39 (54% Savings)
Okay… before you judge me on the steak, let me say this: we have not had a steak dinner in about a year and my husband works HARD. Sometimes, he deserves a treat ESPECIALLY when he was going to be a single Dad for the weekend because I was taking off to a homeschool/blogging conference. Know what I mean?
What to cook ~
Instead of doing the typical thing of dividing up the meat and placing it in the freezer, I decided to go ahead and cook most of it. Correction… I decided to have Bill go ahead and cook it… on the grill.
About thirty minutes before I knew he would have the grill ready, I started prepping the meat.
We are purists when it comes to steak.
I used salt and pepper on both sides and then drizzled the steaks with red wine vinegar. The steaks rested on the counter for about 30 minutes, and I flipped them once.
Note: Red wine vinegar will cause the meat to brown a little as it rests. This is normal and does not mean your meat is spoiling. Allowing the meat to rest on the counter brings it to room temperature which makes the temperature easier to regulate on the grill.
One pack of pork chops was sacrificed to the grill. This is enough for two meals in our house.
I placed the pork chops in a rimmed backing sheet. Salt and peppered both sides. Drizzled with Worcestershire sauce and allowed them to rest on the counter for about 20 minutes, flipping the pork chops once.
The other pack of pork chops was divided. Half were tucked away to make oven-fried pork chops and the other was prepped as a Pork & Peppers Crock Pot Bag. Both of those bags were tucked away in the freezer.
Moving on to the London Broil… don’t you just wonder what to do with that sometimes? My goal was to use the two London Broils to make four meals, plus leftovers at each meal for Bill’s lunches.
For one London Broil, I sliced it in half, seasoning one portion for Chinese and the other for Mexican.
On the Chinese-flavored half, I rubbed the meat with salt, pepper and minced garlic on both sides. Then, I drizzled the meat with rice wine vinegar and soy sauce. This piece will be sliced thinly with an electric knife to be added to a beef, broccoli and carrots stir-fry.
On the Mexican-flavored portion, I rubbed it heavily with taco seasoning and soaked the beef with the juice of one lime. I promise you… this meat is going to make some awesome grilled fajitas! The seasoning is a little different from what I have done before but my mouth is watering as I think about them.
The other London Broil was divided in half but then I cut it even further to make a couple of different meals. One half was sliced into strips. I’m thinking… maybe Teriyaki Steak? Not sure. As for the other half, I cubed the meat to make Country-Fried Steak Tips in Gravy.
As Bill took the meat out in a rotation to get everything grilled on our little, round, ten-year old Weber grill~ which I would still recommend to anyone who asked ~ I looked at the ground chuck. The entire family pack was placed in a large bowl where I mixed in bread crumbs, crushed saltines, black pepper, and some other seasonings that I promise to share in another post. I added some barbecue sauce to a little over half the mixture, making a Barbecue Meatloaf, and the remaining beef was shaped into patties for broiled chopped steak.
Power grilling tips ~
I have a few tricks up my sleeve when it comes to power grilling but the most important things to remember are:
- Under-cook. If you plan to freeze the meat for another night, remember to under-cook it slightly to allow the microwave to heat the beef without making it into shoe rubber.
- Avoid cross contamination. Use clean utensils and wash your hands between each preparation.
The final tally ~
In the end, we had enough meat for 11 meals! Seriously, eleven meals for just $42. That’s less than $4 per meal.
If you are wondering about the total time commitment, everything was ready in about 90 minutes. If we had a larger grill, it would have taken less time than that.
Have you tried power cooking on the grill? What are your favorite things to batch cook?
This post is linked with love at Life As Mom.