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Question 1. Since skirt steaks are now impossible to find, what are your thoughts on flank steak??Question 2. When you say 'thicken the leftover sauce' do you mean the marinade mixture? i.e. take the steak out of the mixture and then thicken that SAME mixture? I'm just confused because all of the articles on not using the marinade for anything.
I onlyy allowed the steak to marinade in the "sauce" while I crushed the garlic and prepared the fixin's.Yes, I used the word marinade and sauce interchangably for the same mixture used to cook with and marinate.