Reply #1: I bought some "flanken"

[grasswire]

...the other day. My nephew loves this cut of beef, and I found some on sale -- he is staying here for several weeks. He usually cooks it briefly on the grill, which seems counterintuitive as it is not known to be a tender cut. They are very well marbled, though, so who knows? I could use the grill pan -- don't want to BBQ on a rainy blustery day.

Hmm. Sides. Dunno. I used all the taters the other day.

I wonder about making the flanken German style, simmered, and then making some sweet-sour red cabbage and some dumplings to go along. Or maybe just some buttered noodles.

I'll think.