My Goals & Discoveries
Beef cubes with a pleasantly chewy texture and beefy flavor
We use flap meat for its tender yet resilient chew and big beefy flavor.
Well-browned, evenly cooked meat that doesn’t scorch in the skillet
We cook the beef in two batches so that it has plenty of room to brown. Shaking and stirring the beef deglazes the pan and helps develop browning on all sides of the beef.
Sauces that do double duty
We marinate the meat and then reserve the marinade to use as the base of the glaze. We also make a lime-pepper dipping sauce and use some of it to dress the salad.