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Old 04-28-2008, 12:22 PM   #31
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Join Date: Mar 2008
Location: elkhorn, ne
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I always use flank steak-although IMHO it is'nt "cheap"

Throw it in the freezer for an hour or two before you slice it; easier to handle that way. I cut about 1/8" -1/4" thick. Marinade/seasoning is a matter of preference, but my family/friends all seem to enjoy Alton Browns recipe. I add a bit of Teryaki to mine.
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