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	<title>
	Comments on: Flank Hangar steak	</title>
	<atom:link href="http://kateflaim.com/2008/05/flank-hangar-steak/feed/" rel="self" type="application/rss+xml" />
	<link>http://kateflaim.com/2008/05/flank-hangar-steak/</link>
	<description>freelance writer</description>
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		<title>
		By: josh		</title>
		<link>http://kateflaim.com/2008/05/flank-hangar-steak/comment-page-1/#comment-446</link>

		<dc:creator><![CDATA[josh]]></dc:creator>
		<pubDate>Thu, 15 May 2008 20:54:53 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=402#comment-446</guid>

					<description><![CDATA[Shazam! Skirt steak + chimmychury is one of the few great bonafide gourmet things I can cook, but this looks excellent too. You say too rare, but I think that stuff looks positively pavlovian! Yum!]]></description>
			<content:encoded><![CDATA[<p>Shazam! Skirt steak + chimmychury is one of the few great bonafide gourmet things I can cook, but this looks excellent too. You say too rare, but I think that stuff looks positively pavlovian! Yum!</p>
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		<item>
		<title>
		By: germi		</title>
		<link>http://kateflaim.com/2008/05/flank-hangar-steak/comment-page-1/#comment-445</link>

		<dc:creator><![CDATA[germi]]></dc:creator>
		<pubDate>Thu, 15 May 2008 04:18:08 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=402#comment-445</guid>

					<description><![CDATA[I am a huge fan of skirt steak - whenever I try cooking flank steak  it turns into jerky. I&#039;m going to try this marinade right this very second, on the skirt steak I just bought at Whole Paycheck.

So check this out, Kate - for my annual Memorial Day BBQ, I am doing another take-off on Triple Pork burgers (The Pork -Free Triple Pork Burgers I made with ground turkey, turkey chorizo, and turkey bacon were, as you predicted, good but not mouthwatering - of course!), I am doing Lamburgers with ground lamb and Merguez - I haven&#039;t figured out what I can substitute for the bacon. Any ideas? I&#039;m topping the Lamburger  with goat gouda and a minty chimichurri - am I culinarily insane?]]></description>
			<content:encoded><![CDATA[<p>I am a huge fan of skirt steak &#8211; whenever I try cooking flank steak  it turns into jerky. I&#8217;m going to try this marinade right this very second, on the skirt steak I just bought at Whole Paycheck.</p>
<p>So check this out, Kate &#8211; for my annual Memorial Day BBQ, I am doing another take-off on Triple Pork burgers (The Pork -Free Triple Pork Burgers I made with ground turkey, turkey chorizo, and turkey bacon were, as you predicted, good but not mouthwatering &#8211; of course!), I am doing Lamburgers with ground lamb and Merguez &#8211; I haven&#8217;t figured out what I can substitute for the bacon. Any ideas? I&#8217;m topping the Lamburger  with goat gouda and a minty chimichurri &#8211; am I culinarily insane?</p>
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		<item>
		<title>
		By: Flank Hangar steak &#124; My Garlic Press		</title>
		<link>http://kateflaim.com/2008/05/flank-hangar-steak/comment-page-1/#comment-444</link>

		<dc:creator><![CDATA[Flank Hangar steak &#124; My Garlic Press]]></dc:creator>
		<pubDate>Wed, 14 May 2008 01:20:24 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/?p=402#comment-444</guid>

					<description><![CDATA[[...] So I bought a packet of flank steak at TJ’s a couple weeks ago and through a variety of circumstances was forced to throw it away instead of cooking it. I tried to buy more and they were all out, so over the weekend (more than a week ago now!) I stopped at Savenor’s, the fancy butcher in Beacon Hill and Cambridge, and picked up some hangar steak. Their flank steak was packed in 2-pound chunks, which they didn’t want to cut down, and when I asked about hangar (having enjoyed is very much cooked&#8230;[Click here for the original article] [...]]]></description>
			<content:encoded><![CDATA[<p>[&#8230;] So I bought a packet of flank steak at TJ’s a couple weeks ago and through a variety of circumstances was forced to throw it away instead of cooking it. I tried to buy more and they were all out, so over the weekend (more than a week ago now!) I stopped at Savenor’s, the fancy butcher in Beacon Hill and Cambridge, and picked up some hangar steak. Their flank steak was packed in 2-pound chunks, which they didn’t want to cut down, and when I asked about hangar (having enjoyed is very much cooked&#8230;[Click here for the original article] [&#8230;]</p>
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