I love flank steak. Marinated, grilled to rare and thinly sliced crosswise. But the other night I made a flank steak that was simply un-chewable. I bought it at a large Asian supermarket from the meat counter. You'd think - you really would think - they would have good flank steak, wouldn't you? This one was big - maybe 2 lbs. Anyway, I did all the above and, even very thinly sliced, it was almost impossible to eat. Cold the next day it was even worse, making it useless for sandwiches. So what's up with that? Was it just a bad piece of meat? I've never had this happen before. Any idea what went wrong?
The dog's eating well this week.