Fast Flank Steak Recipe

by Adrienne Matt on October 21, 2009

in Beef & Lamb

The beauty of flank steak is two-fold: low fat, quick cooking time. What’s even better is bison. I get mine at the Union Square farmer’s market.
Instead of creating a sauce, try chutney as a condiment. Last night I used Stonewall Kitchen’s Farmhouse Chutney. Savory and sweet.
And don’t forget your greens. I had fresh dandelion greens.

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