The thinly sliced, marbled meat screamed to be cooked with caramelized onions. I wanted cheesesteaks and envisioned them when picking up the packages. Aki saw an acidic salad balanced by the rich meat. Both ideas need to be explored. Tonight Aki won the coin toss. Besides the straightforward direction we took the meat to the table, we now have a growing list of potential dishes to explore: from chicken fried steak to rib eye negimaki.
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