In article >,
says...
>
> On 9/2/2016 4:10 PM, jmcquown wrote:
> > On 9/2/2016 2:47 PM, Sqwertz wrote:
> >> On Fri, 2 Sep 2016 08:28:02 -0400, jmcquown wrote:
> >>
> >>> I thawed and marinated a flank steak yesterday. It's not looking like
> >>> grilling weather. I'll definitely have to broil the flank steak.
> >>
> >> Why don't you cook a pork tenderloin marinated in soy sauce instead?
> >>
> >> -sw
> >>
> > <SNORK> Don't you mean a pork steak? Oh wait, tenderloin... uh... damn.
> >
> > Jill
>
> This is the raw flank steak. Marinated in Wishbone Italian salad
> dressing. No soy sauce and gee, it's not pork anything.
>
> https://s12.postimg.org/egj7jh571/flank.jpg

Wishbone Italian salad dressing, nice. I should marinate something in
water, soybean oil, distilled vinegar, sugar, salt, garlic, onion, red
bell peppers, xanthan gum, maltodextrin (corn), spices, autolyzed yeast
extract, calcium disodium edta, natural flavor*, lemon juice
concentrate, caramel color and annatto extract too.

Could have been a lot worse, but I wonder what the colour would be if
they didn't add caramel colour and annatto extract.

*Of course, knowing the food industry, when they call something "natural
flavor", it's anything but natural.