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Perfect Flat Iron Steak

Reviewed: Jul. 28, 2010
After reading a number of reviews I decided to try this. The recipe needs something and even before making it, I thought the recipe lacked acid. I made the following modifications...turns out great for those needing something more. * Use an old cab that you have stored in the fridge for a few weeks that you like. The cab needs to oxidize and take on some off flavors and acids. Alternatively you can just fully use a home made Cab near vinegar. * If you use wine, cut it with balsamic vinegar. * I decided to use a slice/two of a small yellow onion (close to a shallot) in place of the chives to bring out more pungency. For the lack of acid I rate this 3.5 stars. No such rating to the benefit goes to the engineering!
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