On 2016-09-04, jmcquown > wrote:

> As I said, it was cheap, easy and quite tasty.

.....and is preferred by easy-freaks, 2-to-1!

The very first time I ate flank stk, it was done exactly they way you
are doing it (as prepared by a retired Navy chef/cook(?). Flank
marinated overnight in Italian dressing and roasted to perfection. It
was excellent. If I could find oranic flank, I'd cook it the very
same way (w/ organic Italian dressing, of course), you have.

nb