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Old 03-21-2018, 11:57 AM   #11439
Fire Me Boy! Fire Me Boy! is offline
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Help from the collective. Making pepper steak tonight. Most recipes I've seen use round, but I generally don't like the flavor of round. What would work well here in something that's going to simmer in a sauce for 20-30 minutes? Sirloin? Or maybe skip the simmering meat and use flank or skirt medium rare, mixing into the sauce and pepper at serving time?
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