Dry off a lean, ½ in piece of flank steak or other lean cut, wrap in brown paper, and wipe off any juices that the meat leaks at the end of each day. It will take on that wonderful flavor you associate with France, where such cuts of meat hang out in the market for days. Rub down with garlic and fresh ground sea salt and pepper, sauté in a tablespoon of olive oil until medium rare, garnish with a pat of unsalted real butter and take a break from the freeze dried glop.

Tom Valone – Owner