FLANK STEAK??????

Could always crockpot it.  The most important thing with flank steak is to cut it across the grain.  It has very long fibers and if you cut it with the grain will be stringy.

So, yesterday afternoon I put the steak in a bag with
horseradish---didn't have dijon, italian garlic seasoning, worsteshire, oil and vinegar. I put it in the fridge figuring I would make it tonight.

Then, I realized that there was no possible way I would be home to cook it tonight.  Tomorrow, I'm sure we will go to David and Sarah's for dinner since we haven't been there in awhile.  SOOOO, Saturday is more likely.   I stuck it in the freezer with the marinade on it.. it should be really yummy by the time I am ready to make it.

STEFFI-- I was talking about ME, not you.. I am just slightly better in the kitchen than you are and that is out of necessity.  We DO have to eat, you know.

Sounds yummy!! I love horseraddish with my meat but Chris is allergic so I have to put it on afterwards.

Enjoy it!

I LOVE horseradish and I didn't put too much on,so Siehara will like it, too.  I can always put more on when I eat it.

We marinate ours in olive oil, salt/pepper, some tequilla, and whatever other mexicany type spices you like. (adobo, taco seasoning, etc)


Then we grill (either outside or on cast iron grill pan)

Then cut it into strips and throw it in a low carb tortilla with some lowfat cheese, LF sourcream, etc.

Makes great fajitas that are fairly low carb!

Tequila? Hmmmm

Yes, Tequila.
Not a ton of it, and it burns off as you sear the meat. It just leaves a nice flavor

We use beer for several things. Never thought of tequila.

Too bad the alchohol burns away when you cook. Somedays it would be nice to catch a buzz AND get in my protein, all at once. LOL

LOL, You're so right!!

Protein and tequila, perfect combo on some days!