I made Amanda's flank steak with brown sugar and bourbon. I initially tried broiling it as directed in the recipe--the meat got no color or char as pictured, I ended up finishing it off on the grill, but am wondering what I did wrong? Should my broiler have done the trick? The meat was close to the heating device
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)