serinde

Gourmet Garage is wont to have eye round steaks for super-cheap; this is appealing to me, because a) nice lean cut of meat (she said, looking sadly at the scale), and b) they come in single-serving packages, and c) no really I mean cheap. However, the couple of times I have gotten this cut, it's come out very tough and unpleasant, even when using recipes Adapted for the Meanest Understanding To Make It Nice.

This time I decided, for a change, to plan ahead. I was tolerably sure I'd be home for dinner most nights this week (thank heaven, considering the weekend's impending Bataan Death March), so I bought the item...and instead of cooking it when I got home, I had something else I'd picked up and prepared a marinade to ready it for tonight's dinner.

Vide:

1. Take ye a .41 lb. eye round steak.
2. Take ye the last lime (guess what I forgot to pick up more of). Juice it into a bowl.
3. Mince a clove of garlic; add to bowl.
4. Grind up some salt, and add that too.
5. Put in about that much cumin. 1 tsp, maybe?
6. Stir it all up then put in a quart Ziploc.
7. Insert the aforementioned steak.
8. Leave in the fridge until tomorrow's dinner. Turn it before you leave for work in the morning.
9. Heat the skillet on medium, with a little oil.
10. Fry the steak for a couple minutes each side.
11. Serve with a nice rioja.

Oh, it was nice; so very very nice. I look forward to infinite possibilities with this SCIENCE!.