.

????

Takes a lot of pounding and/or tenderization and/or marinating.......but OK.

it makes damn good fajita with only about an hour of marinating. we just got a whole cow and started to butcher it... got two giant 90 pound slabs of bigeye... the marbling on this sucker is amazing so far.

Try marinating it for two days in Russian derssing.

Russian dressing? I've cooked all my life and never tried that..

Good?

If you're making fajitas with flank steak, just cut across the grain of the meat. Viola - tender meat.

it's sort of like 1000 Island

^

I was going to describe it as more like ketchup, oil and orange juice dumped together.

whereas 1000 island is more like ketchup, mayo and sweet pickle relish blended together.

^may be regional......the stuff I have seen at local eateries is a lot like thousand island.

^

I wouldn't doubt it.

BTW, I was thinking of something like Wishbone or Kraft bottled Russian & 100 Island dressings with those descriptions.

heh, "100 Island" = Haiti ?

[rimshot]

1000 Island, not 100 Island.

I use italian or oil and vinegar a lot, but never Russian.

yes you always cut it against the grain. unless you really love flossing