Rice noodles with butternut squash and farm-raised veal.
I like to cook veal flank because it is just right for two portions, but since it is thicker on one side, half of it inevitably becomes well done. This is not a problem, because this cut is tender past medium.
I marinated this flank in Tomate liquid, Worcestershire sauce, and EVOO for a few hours. Then 4 minutes a side on a hot grill.
For a side, I prepared some rice noodles, then dressed them with Tomate, fish sauce, and some sesame oil.
This was tart, so I tossed it with some leftover squash for a sweet/sour side.
Another quick and easy meal of veal.