Fire Engineering Training Community

Where firefighters come to talk training

Start with 3/4 to a pound per man of top round, slice thin on a deli slicer. Chop Green and red peppers and vidalia onions. Combine the ingredients with worcestershire sauce, salt, pepper and Balsamic vinegar to taste. Allow to marinate for at least two hours. Cook on a flat top griddle, adding cheese after cooking.

The balsamic vinegar reduces nicely and makes the meat very tender. Try it and let me know what you think

Views: 71

Replies to This Discussion

FYI......tried this and it was very good!!!
Im glad you liked it. I havn't cooked it in a while, May need to get back into the kitchen

RSS

Policy Page

CONTRIBUTORS NOTE

Our contributors' posts are not vetted by the Fire Engineering technical board, and reflect the views and opinions of the individual authors. Anyone is welcome to participate.

For vetted content, please go to www.fireengineering.com/archives.

Fire Engineering Editor in Chief Bobby Halton
We are excited to have you participate in our discussions and interactive forums. Before you begin posting, please take a moment to read our policy page HERE. -- Bobby Halton

Be Alert for Spam
We actively monitor the community for spam, however some does slip through. Please use common sense and caution when clicking links. If you suspect you've been hit by spam, e-mail peterp@pennwell.com.

FE Talk Radio

Tuesday at 7:30 p.m. EDT

Traditions Training

with

Ricky Riley, Dan Shaw, Doug Mitchell, and Nick Martin

CALL IN AND JOIN THE SHOW

1-877-497-3973 (Toll Free)
or 1-760-454-8852

Check out the schedule of
UPCOMING SHOWS

Ricky Riley, Dan Shaw, Doug Mitchell & Nick Martin

© 2018   Created by fireeng.   Powered by

Badges  |  Report an Issue  |  Terms of Service