Yesterday, while avoiding the ridiculously priced flank steak at my market, I ended up buying a 2lb brisket instead. I've had it marinating overnight in a mixture of balsamic vinegar, olive oil, brown sugar, garlic, rosemary, S&P.
My question is the cooking method- I don't have access to an outdoor grill, which would be ideal. My options are a large cast iron skillet or an enameled cast iron dutch oven.
I'm inclined to use the ci skillet, but I'm afraid this cut piece of meat will end up tough. I could sear it, and then place in the oven, but not sure how long it should go for & at what temp for medium rare.
If I use the enameled dutch oven, then I would sear and then braise, but I don't think this marinade lends itself to braising.
I will add that it's 90 degrees in LA today, so I'd like to avoid running the oven if possible, but with my poor planning, I may not be able to avoid it... Also- this isn't for company, so if it doen't turn out great I won't be too bummed out, just want some protein to slice over salads for luches, etc.
Any thoughts or help would be most appreciated!