You make three courses out of it…
Saute it up with onions. When all is nice and hot, throw in some jalapeno peppers (not pictured, which is yes, lame) and serve up as a spicy side.
Get that bacon semi crispy, then add your brussel sprouts and diced garlic. Turn until sprouts are a soft on the inside, then serve them on a bed of (what else?) bacon.
Every flank steak needs sauce, and that sauce must include bacon. Along with smoked gouda, milk, mushrooms, garlic, sea salt, onion salt, and a little powdered chicken stock and parmesan.
MG signing off (to queue up an interventional radiologist)
Editor’s Note: special thanks goes out to James “Big Cheese” Snyder for bringing home the bacon. And the rest of the ingredients for that matter.