Sadly it's the chemicals in the meat, probably preservatives or nitrates. You see this often with cold cut ham and roast beef, they have a ton of preservatives.

Chilean Sea Bass, Sautéed Veggies, Brown Rice.

Then going to Cinetopia for Peanut M&Ms with Popcorn and a Beer

Atlanta huh? Next time I work there I'll have to try the place out.

Leftovers and a Margarita.

Hawaiian Chicken. At best it's like watching 80-year-olds ****....http://tapatalk.imageshack.com/v2/14...a2adc4a2ea.jpg

Seriously, my dog passed it up... JFC, total fail...

What went wrong?

Looked good. How bad could it be?

Dry... Like a week-old sponge in the Sahara...

I suspect it was too long on the grill.

It was like, "the dog said "WTF boss"" bad...

I ordered pizza! (less dry!)

Tonight's Dinner results: :drool:

• Flank steak marinated in oil olive and garlic, first seared on stove and finished in oven at 400 degrees for 16 minutes
• Brussel sprouts cooked in oven at same 400 degrees then finished with pancetta, maple syrup, and balsamic glaze in a pan on stove
• Fingerling potatoes steamed first in bag in microwave for 8 minutes then crisped up in oven at 475 degrees with olive oil, oregano and parmesan reggiano cheese.

My grades:
Flank steak B - : I cooked it just a few minutes too long even though it was super tender and also the marinade was on too long giving a little bit of an acidic flavor.
Brussel Sprouts A + : I knocked these out of the park! They were cooked prefectly and the sauce came out the best I've ever achieved with pancetta still soft but firm
Fingerling Potatoes A : hard to screw these up if you use enough seasoning and adding olive oil for moisture so they don't dry out in oven. The oregano and parmesan reggiano cheese added a nice flavor profile.

What's for dinner? Here's mine... (Part 2)
 

Anything else in the marinade? Not sure how oil and garlic could give any kind of an acidic flavor unless there was some kind of acid present - lemon juice, vinegar, etc. If oil and garlic was all you had, I'd bet the garlic got burnt, which can definitely be bitter. You can counteract that next time by using the fresh garlic as a flavor only and be sure to scrape any leftover bits off the steak before cooking. That length of time on a flank steak sounds way too long.

I'm not a Brussels sprouts fan, but sounds like you nailed those. And I love potatoes the way you describe. Next time, try it with fresh thyme or rosemary (or both) instead of oregano.

For the meat, you'd have been better off cooking entirely on the stovetop. Looks like you didn't get hardly any sear at all. Next time, just get a pan hot, a little oil, and put it in for 3 minutes per side for flank. That actually may be too long for med rare. If you go less, will need to get the pan hotter to get a sufficient sear. Flank is thin enough you don't want it to even sniff the inside of an oven.

Two thing (and some extras because I feel like I can't cook, so why try to count!!):

1) The Brussels Sprouts look ****ing awesome. Yum.
B) I have knife envy (before FMB reminds me I'm lower than trailer trash [again] :D)!
7) I've never done flank steak in the oven, but if I did, I'd broil it. That being said, I might try this.
Z.2) Look into a vacuume marinator.. Just do it. It's prolly less than your knife...
3) I'm going to make those Brussels Sprouts!