When I was at the market the other day, I saw some Flanken Style Short Ribs in the meat case. I was thinking about how I have been touting myself as this stone carnivore and I don’t have one meat dish in my recipe index yet. So I bought the long, thin cross-cut ribs and decided to marinate them in a Korean-style Bulgogi sauce and cook them on my grill pan. I was really looking forward to the taste of the sweet-salty grilled beef for my lunch.

This marinade can be used for any beef cuts you are planning to grill, either on a grill pan or outdoor barbeque. I have marinated thin slices of steak on bamboo skewers and then grilled them either for an appetizer or main dish. I have never used it for chicken, but I bet it would work for that, too. Summer is coming and this is a great recipe to have on hand.

Today I also wanted to use up some leftover rice (I LOVE leftovers) from Thai take-out that I had in my freezer. I chopped up half an onion and sautéed it in some butter until it started to brown and was soft. Then I added the thawed-out rice and stir fried until it was heated through. A little salt and pepper and it was done. There is something so wonderful that happens when you cook onions in butter. They sizzle and get soft and sweet. So good.