Friday, December 31, 2010

Broiled Flank Steak

The meat came from a local producer who brought it to the farmer's market. I made it the way my mother always did: doused it with soy sauce, let it stand for a few hours, then broiled it for a few minutes on each side. Holy heck was it delicious. We had it with brown rice and shredded kohlrabi (dressed with pomegranate molasses, rice vinegar, soy sauce, and olive oil).

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