Marinating is your friend.
Most meats can be marinated for extended periods, and they end up tasting better for it. Some of the tougher cuts of steak (read: cheaper), like flank and brisket, require long cooking times, and are actually helped along by a good marinade. Try this for starters:
Juice of 1/2 lime
1/4 cup soy or worcestershire sauce (or both!)
2-4 cloves garlic, crushed
1 green onion (white and green parts), chopped
2 tbsp honey
flank steak
1-gal Ziploc bag
Combine all food items in Ziploc bag. Let soak overnight. Toss on grill (or grill pan) for 4-7 minutes per side, depending on how well done you like it. Remove from grill pan. Let rest 10 minutes. Cut on the bias against the grain. Serve with rice and sliced carrots. If you like, make a brown sugar glaze for the carrots (1 tbsp melted butter, and melt in 1 tbsp packed brown sugar.)
Another thing that's good for cooking is a crock pot. Yes, they're so 1970's. But ya know what? Like fondue, they're good.
So go get yourself a beef brisket. Toss it in your crock pot with an inch or two of water. Chop up a white or yellow onion, two if they're small. Toss in a few rough-chopped carrots. Celery is good, too. Turn your crock pot on low (should be 8-10 hours cook time) before you leave for work. If you have a breadmaker, set that up to have your bread ready when you arrive home. Your kids will love walking into a house that smells of both fresh bread and pot roast that's been cooking all day.
-YendorMike
"They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety."
- Benjamin Franklin, 1759 Historical Review of Pennsylvania
