On Mon, 01 Sep 2014 19:19:51 -0400, jmcquown >
wrote:

> On 9/1/2014 7:05 PM, sf wrote:
> > On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> >
> >> Sound choice, though I watched Ming Tsai and a guest chef use one of
> >> those multi-prong meat tenderizers to perforate a flank steak to
> >> wonderful tenderness.
> >
> > I just can't get into that kind of tenderizing. I'm fairly new to
> > cube steaks, just to let you know how far I am behind the curve.
> >
> >
> Flank needs to be marinated. Then grilled or broiled, rare - no more
> than medium rare. Let it stand, then slice thinly against the grain.
>
BTDT, didn't like it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.