Charolais steak and pan fried potatoes with bell pepper
Steaks
Sometimes it's hard to find a good quality steak of the correct thickness, even when I go to the butcher. They either want to cut it too thick, like for a barbecue, or too thin, like you're going to quickly blow torch it. And really, those eye-rolling, exasperated "this American doesn't know what she wants"…
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