Cook's Country (February/March 2016)
Bittens, we have eaten so. much. chicken. this winter.
Chicken breasts. Chicken thighs. Whole roasted chicken. Grilled chicken. Chicken stir-fry. Chicken paillard. Chicken chili. It's a wonder we're not clucking by now.
Spring is starting in full force here in D.C., and with it, we're craving something -- well, anything -- other than chicken.
It had been some time since we've made some beef. So we decided to branch out and try something new, setting our sights on this Flank Steak in Adobo.