Flank steak

Nothing too interesting tonight. Flank steaks just make a nice week-night meal. Quick cooking, reasonable price, lot of flavor. The secret to making this rather tough cut of meat really good is three-fold. First, marinate it -- I really like a mix of soy sauce, oil, brown sugar, tons of garlic, some hot pepper, maybe mustard. Overnight in that tenderizes it a bit, and adds a lot of flavor. Second, don't take it past medium rare. about 4 minutes on a side is about right on a grill pan, maybe five. More than that, and you're making shoe leather. Finally, you must, and I mean, MUST cut this across the grain to make thin strips. Yum. With a bit of Israeli couscous and green beans, a nice, tasty meal. And, as this came from the Farmers Market, it was locally produced, grass-fed cattle. We also finished off last night's wine -- the Aphillanthes vin de pays. It held up OK, but remained rather boring and simple. Looking forward to something better later in the week.