Oh. My. Heavens. It's glorious! Hardwood charcoal (and some of the rosemary twigs I have been saving), the usual simple salt and pepper beforehand, plus a quick working-over with the tenderizing hammer, not too vigorously. Popped it on the grill for five-six minutes a side, applied a little Irish butter to each side's first hot turn up, and let it sit a few minutes after I took it off the grill.
Served with a baked potato and simple salad -- arugula, red bell pepper, tomato, green onions, black olives and a garlic mushroom that needed et.
And tomorrow, I'll be finding out if flank steak hash might be a thing.
T. R. MCELROY'S STREAMLINED TELEGRAPH KEYS
9 months ago