Flank steak. My BBQ was out of commission as we’re redoing our decks, so this one was flavored with a great spice mix from my favorite Italian restaurant, Luigi’s in Bakersfield, which just celebrated it’s 100th. So in the broiler 4″ from the burner, 6 or 7 minutes on a side for a perfect medium rare. Kat made a capreci salad with the first of the fresh basil from the greenhouse. Liivin’ high!