Grilled flank steak from Cucina Fresca: Italian Food, Simply Prepared by Viana La Place and Evan Kleiman

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Notes about this recipe

  • Breadcrumbs on July 13, 2011

    p. 210 - First use of this recipe and book. Disappointing but no fault of the recipe, rather it was our pricy organic Mennonite flank steak from NOTL that was a tough, inedible mess. This marinade was tasty and next time I'll boil it as a sauce as the author suggests. Very simple to pull together. I'd like to try this again and hope for a better piece of meat. We marinated overnight and cooked a little under med-rare as always.

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