On Dec 28, 6:13*am, Andy > wrote:
> "jmcquown" > wrote:
>
> > "z z" > wrote in message
> ...
> > (snipped a bunch of stuff)
>
> >> I like my steaks rare. Usually I tell the waiter I want my steak to
> >> I think the only steak I have yet to try is flank steak-it never has
> >> any fat on it in the packages is why I have avoided it up to now-but
> >> the cooking shows are always using it so I may give it a try one of
> >> these days.
>
> > Flank steak is absolutely fantastic. *And of course it doesn't have
> > fat on it. *It's from the flank of the cow. *Look up marinades. *Then
> > grill or broil it to med-rare in the middle and slice it thinly
> > against the grain. You won't regret it. *Hint: *pineapple juice +
> > teriyaki sauce with minced garlic and a drizzle of olive oil makes an
> > excellent beginning marinade for flank steak.
>
> Jill,
>
> You and I both recall when flank steak was cheap. Now it's almost gourmet
> priced!
>
> Best,
>
> Andy

Yeah.... like the free mussels I used to find on the beach. Poor
man's grub, it was called.