Claudia since you already have it marinaded why not just broil. Would be more like on the grill if you don't have that option. Medium doneness is best for me. Slice thin. Steakhouse type sides. I like that oven roasted asparagus mentioned by Mouse. I'd use a little OO instead of butter and still sprinkle with parm.
If you have plenty of leftovers you can finish slicing them then saute in a pan until a little more done than medium then top a salad. (I don't like medium meat on a salad I have to have more done)
Or you could slice the whole shabang and use in fajitas.
How much did you pay per lb for that hunk-a-meat? Our LB's haven't been on sale in a long....time.
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