Good flavor for a (usually) cheaper cut of steak, but there's generally a line of gristle that seperates the steak which can be a pain. Slice the steak in half, working around and remove the gristle, cut into 1-1/2 inch cubes, marinate for an hour or so and skewer for grilled kabobs. Cook over a two-level fire in the grill, (stacked coal on one side of the grill, single layer of coal on the other) 4 to 5 minutes over the stacked coal, flip over and transfer to the cooler side of the grill for another 4 to 5 minutes. If you don't have a grill, you can also pan-fry in a super-hot cast iron skillet, but that's for another time and another place.Nice blog, Dave. Stumbled on here after reading McIlheran's on JSOnline.
Dave Friedel, as I live and die!Readers (I'm talking to the two of you over there who are barely paying attention), here's the beauty of not blogging anonymously. Mr. Friedel, who was kind enough to provide a wonderful prep method for flat irons, happens to be someone I went to school with from at least the very early years on through high school.But unfortunately haven't had the pleasure of seeing for many years since.Great to hear from you, Dave!
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