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A grilled USDA prime filet mignon. Photo courtesy Palm Restaurant. We had the chance to “grill” Bruce Bozzi Jr., a fourth generation family member of The Palm Restaurant, about grilling steak. Here are some of his family’s tricks of the trade for preparing the ultimate steak. Choose your cut and get grilling: HANGER STEAK…
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A grilled flank steak, or London Broil. Photo courtesy WomackFarms.com, producers of naturally raised Angus beef. Flank steak is a cut from the abdominal muscles of the steer. A relatively long and flat cut of meat, it is served as London broil and for fajitas. Tasty as it is, flank steak is a tougher…
Continue reading “TIP OF THE DAY: Marinate Your Flank Steak”
Trade up to better franks. Photo courtesy Niman Ranch. Yesterday when we put the dogs on the barbie, they were uncured Fearless Franks from Niman Ranch. Not all hot dogs are created equal. Many supermarket brands are full of fat instead of meat and make up for the lower-quality meat by over-spicing. Bite into…
Continue reading “Nitrite-Free Fearless Franks From Niman Ranch”
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