The key to getting a tender flank steak is to let the meat marinate for a long time - in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then carve it across the grain into thin slices before serving
Mexicali Sliders by Chloe Coscarelli. This is the ultimate not-your-average veggie burger recipe that I just can’t get enough of! The patty is made from perfectly spiced black beans with slow cooked caramelized onions inside to add sweetness and moisture.
Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes. Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper. Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.