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rob, Sun 1 Apr 2001, 1:00)
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THICK steak. Or it get's incinerated.
(, Thu 18 Aug 2011, 16:51, 3 replies, latest was 14 years ago)
I've always gone for thickish sirloins from the thinner end of the cut.Takes marinade well too - go Gaucho-style with parsley, garlic and olive oil and a touch of lemon juice.
(, Thu 18 Aug 2011, 16:54, Reply)
Just a thoughtIf it's being grilled to buggery anyway, could you get away with buying a cheaper cut (skirt?) and bashing it with something heavy beforehand?
(, Thu 18 Aug 2011, 16:59, Reply)
Prolly. The yanks don't, they cut it thicker and then do "black and blue". Black on the outside etc.
Fuck off Monty I am not a racist.
(, Thu 18 Aug 2011, 17:02, Reply)
don't necessarily need to bash skirtwww.bbcgoodfood.com/recipes/5535/garlic-beef
do this
it's lovely
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Vipros. clever got me this far, then tricky got me in, Thu 18 Aug 2011, 17:05,
Reply)
So why take the piss out of me all the time?(
Agnostic Antichrist Baltimora, Thu 18 Aug 2011, 17:11,
Reply)
you puzzled me there for a moment(
Vipros. clever got me this far, then tricky got me in, Thu 18 Aug 2011, 17:12,
Reply)
naa, use thin stuff and put it on for seconds(
Vipros. clever got me this far, then tricky got me in, Thu 18 Aug 2011, 16:54,
Reply)
Unless you've got a decent BBQ, good steak would be a wasteI used stewing steak, it was damn good.
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Agnostic Antichrist Baltimora, Thu 18 Aug 2011, 16:56,
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