I was reminded of an idea I was working on from a Alex and Aki at Ideas in Food. They had cut and stacked a skirt steak with Transglutiminase. I had a while back glued a flank steak in a similar way. Today I revisited the idea in 2 different forms. Both dishes had all the same elements, but one became a soup or starter course, the other a small main. Smoked chilli rubbed double cut flank with corn and lima succotash, black beans and avocado quennelle. I really liked the taste both ways. You decide.
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