Toby Keil
Executive Chef
It was another hot night in SoCal so I grilled up a flank steak on the gasser while I sipped on a martini, “shaken not stirred.” We also had some rice, it was a American Basmati brown & wild rice blend and not pictured is the green salad. The flank steak was marinated in Yoshida for about 4 hours and I flipped and messaged it in the bag about every half hour. Turned out pretty good.