Last summer I bought a big hunk of flat iron steak from Fountain Prairie. I trimmed it up, and froze it in 1-pound hunks. I used some of it to make a steak and Asian noodle dish, from Fine Cooking. I used another piece to make steak tacos. That were good, but I thought the meat was tough. And really messed up the stove.
I looked around and found this recipe, simple, and uses kiwi to tenderize the meat. The first time I intended to make the tacos, I only bought one kiwi, and it got eaten before I could use it to marinate the meat. This time I got smart, and bought extra – three. And it really worked – much easier to chew. I didn’t have any cilantro, so I used parsley in the marinade, and just left it out of the pico di gallo. Still messed up the stove, though.
Bought these little jars when John was a baby – thought I’d use them for baby food, and I might’ve done, once or twice. I think I only have 2 left.
The third kiwi
