Wednesday, November 10, 2010

Nother flank steak merinade*

Flank steak, marinated with Balsamic Vinegar, basil, salt/pepper, touch of honey.

4 comments:

Meiz said...

Do you tenderize all this flank steak you appear to consume? Isn't it kinda tough?

As you know, I'm not a steak guy, so I don't really know.

El Padrino said...

no, if you cook it properly its tender as shit

medium, cut against the grain on a bias

Meiz said...

What does that even mean?

::bias::

El Padrino said...

angle