Mark in Omaha Recipe Reviews (Pg. 1) - Allrecipes.com (188127779)

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The Best Meatballs You'll Ever Have

Reviewed: Dec. 11, 2013
I didn't have croutons so I used roughly half crushed Ritz crackers and half Italian seasoned bread crumbs. I made a half recipe but used an entire egg as I didn't feel like trying to separate an egg. :) These were absolutely awesome meatballs and not too spicy at all. Texture was perfect and taste was better than any other recipe I've tried. You won't be disappointed!
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Marinated Flat Iron Steak

Reviewed: May 30, 2013
Great marinade that hits all 4 taste centers in your mouth (sweet, sour, salt, bitter)! The Flat Iron steak cooked Medium Rare is hard to beat for flavor and tenderness. I prefer to tenderize it even more with a Jaccard 3-row meat tenderizer. Use the marinade recipe above, throw it and the meat in a 9X9" pyrex baking dish and then use the tenderizer to infuse the marinade deep into the meat and help cut through the connective tissues. Cook 4 minutes on the first side, 6 minutes on the flip side and then remove from the grill and wrap with tin-foil for 5 to 10 minutes to let the juices reabsorb. Do not overcook this cut of beef, the thicker end will come out Medium Rare while the thinner end comes out Medium. Cut across the grain in 1/8" to 1/4" strips and watch the meat disappear. This same method works well for Flank Steak but pound for pound dollar-wise, nothing beats the Flat Iron for taste and tenderness. Thanks for the great marinade!
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