Glenys Says...

When I took the first (of several) series of "Serious Amateur" classes at Dubrulle Culinary - alas, discontinued by the Arts Institute when they took it over - I had the great fortune of having Glenys as the instructor.

Glenys is a someone I would point to if asked to provide an example of a great teacher. She exudes confidence, knows her material inside out, and more importantly, can convey what she knows in a manner that people can understand.

For weeks after I took the "9 day", I would begin sentences with "Glenys says...".

I was reminded of that today when I dug through my notes from the 9-day to find the marinade for flank steak.

Flank steak is a tough cut of meat. It was inexpensive at one time, until people came up with good recipes for it and started buying it. Now it's easily as expensive as sirloin or t-bone and sometimes more because of the relative amount of it availble.

However, a lovely piece of flank steak was included in my 1/4 of beef that I bought last fall and was tonight's dinner.

Marinade is simple but tasty. Roughly equal proportions red wine, rice vinegar, olive oil, and soy; three cloves of garlic; about the same amount by volume of chopped ginger; a couple tablespoons of sesame oil. Grill on a hot grill until rare/medium rare. Let it rest for about five minutes. Slice thinly across the grain.

Served with a nice simple green salad, it was delicious.