tag:blogger.com,1999:blog-7417184159132315894.post7725646609889239903..comments2008-06-16T21:58:28.997-04:00POTUShttp://www.blogger.com/profile/02492844200644052585noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7417184159132315894.post-84926711790406910492008-06-16T21:58:00.000-04:002008-06-16T21:58:00.000-04:002008-06-16T21:58:00.000-04:00O<BR/>Thanks for the head's up on the picture order. The captions have been updated.<BR/>POTUSPOTUShttp://www.blogger.com/profile/02492844200644052585noreply@blogger.comtag:blogger.com,1999:blog-7417184159132315894.post-89040043489768344432008-06-16T13:54:00.000-04:002008-06-16T13:54:00.000-04:002008-06-16T13:54:00.000-04:00While I generally agree that steaks shouldn't need a marinade or dressing, you have to cut the flank steak some slack in that category. Given the toughness of the meat, you pretty much have to let it soak in a marinade at least overnight before cooking. Flanks are tender and have a ton of flavor when cooked medium-rare with the right marinade. <BR/><BR/>That said, my dinner at Ebbitts (which I believe is the first picture, not the second) was exactly that - tender and flavorful. I was actually surprised to see a flank steak on the menu, so I had to spring for it. Good food, good people, good conversations. <BR/><BR/>- OAnonymousnoreply@blogger.com