One of my new favorites, and always a huge hit at barbecues (cut into one bone per piece and served as finger food) or dinner parties (served over rice). I've always made it exactly as suggested, and typically marinate it over night.
A lot of people have been slow cooking this, and that's good too, but I definitely think it's best grilled. I recommend using hardwood charcoal, which burns hotter, and cooking for 3-4 minutes per side.
This cut of meat is sometimes hard to find, and even when you can, the selection can be very inconsistent -- too thick or too fatty. If it's too thick, it helps to pound it out into thinner slices.
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One of my new favorites, and always a huge hit at barbecues (cut into one bone per piece and...