Things I have Georged: Flank Steak

I picked up a flank steak from Nosso Talho and decided to grill it up to make some steak sandwiches. I sed some pada buns (pictured left), which is apparently a Toronto thing.

The steak itself was an 8"x8" sheet and I cut it into 4"x2" strips with shears.

The marinande was pretty simple:

• salt
• pepper
• olive oil
• balsamic vinegar
• Thai crushed chilies
  

Meat likes salt. Especially if you're going to grill it. It forms a smoky, salty exterior. So I use lots. A steak unseasoned or underseasoned is gross.



Here it is on a Pada bun with some Chipotle sauce.



I had a pic of the steak sliced open, but it didn't come out.