Comments on: Grilled Flank Steak a la Marketman

By: Ray

Ray — Tue, 17 Jan 2012 13:03:33 +0000

I’ve been cooking steak for quite some time now, preferrably the rib eye cuts (just because it’s easier to eat than T-Bone :P ) And I slice it in slivers that you have shown here. But I never tried it in that angle-ish thing you just did. Does it make it easier?

The sauce on the steak is personal preference, but yes the essential non iodized salt and freshly cracked pepper should never be ignored. I heard also that hickory wood chips give good flavor. In the absence of it, some elders mentioned using dried Sampaloc branches. I haven’t tried it yet, though :P

By: Dragon

Dragon — Sun, 08 May 2011 06:08:40 +0000

Hi MM – Shun’s got a lifetime warranty. If you need them sharpened, send them back and they’ll do them for free (p&h yours). I learned quite a bit with knives when hubby gifted me with a boxed Shun. I was about to send them professionally sharpened (at about $10/knife, regardless of size) when I found out that not all knives are equal nor would all professionals sharpen the knives properly! For the investment made on the Shun, it would be well worth having them done properly – you just need to sharpen about once a year (and hone regularly).

By: MP

MP — Fri, 06 May 2011 17:19:48 +0000

Hi MM, will the leftovers for the morning-after brekkie remain tender? Or best kept away from the fridge overnight to keep them from getting tough?

By: Mary Lee

Mary Lee — Fri, 06 May 2011 14:05:39 +0000

Looks like, despite the Zubuchon diet, you are looking rather svelte these days…

By: sophie

sophie — Fri, 06 May 2011 11:16:31 +0000

you look too slim in your shirt, MM. i love the shirt, lol does it have a twin? but love the steak, more like craving to have one now! i gotta thank you for all the recipes you’ve shared in here that I’ve tried and tested… great ones, all i can say :D

By: wendy

wendy — Fri, 06 May 2011 04:36:08 +0000

I first looked at the food yummy but was surprised by the person slicing the steak. Is that really you MM??? you really lost a lot of weight. Comparing your past pictures wow!!!Congratulations and hope you maintain that figure.

By: linda

linda — Fri, 06 May 2011 01:13:01 +0000

I’m proud to say that I’ve been using “global knives” set of 6 for the past 15 years and they’re the best investment any cook can have.

Btw,I love your svelte look!

By: karen

karen — Thu, 05 May 2011 23:52:22 +0000

Thanks for the reply MM. I remember reading one of Anthony Bourdain’s books where he talks about the knives he prefer. He does like the feel and lightness of a Global. There’s always a debate on which one is better, german or japanese knives. Bourdain said both are great but he likes Japanese better. When I got married, I made sure we register for a good knife block set and now, we have Wusthof at home. I do want to try a good Japanese knife like Global or Shun too. I’ll check out MAC. I love reading your kitchen tools/gadgets…And as they say, behind every cook’s success, is a good kitchen knife. :)

By: Maria

Maria — Thu, 05 May 2011 18:55:05 +0000

Love this post but love your shirt more :)

By: giancarlo

giancarlo — Thu, 05 May 2011 14:22:08 +0000

looks great, any advice on grilling in an electric stove with a metal grilling plate?