to the butcher shop for a flank steak - this is about 1/2 inch thick and much wider x longer than I typically see in the supermarket.
with a sharp knife, split it into two thinner slices, bit of pounding to even out the thickness . . .
salt, pepper, mustard, mini-pickle (dill) - halved - and onion.
rolled up.
rinse and repeat:
into the fridge to firm up; methinks I'll tie them and remove the toothpicks so the browning is easier.
dinner at six . . .
with a sharp knife, split it into two thinner slices, bit of pounding to even out the thickness . . .
salt, pepper, mustard, mini-pickle (dill) - halved - and onion.
rolled up.
rinse and repeat:
into the fridge to firm up; methinks I'll tie them and remove the toothpicks so the browning is easier.
dinner at six . . .