First Friday of the month: Mom-Cook / Recipe
There are days when my carnivorous side would kick in and gets me craving for some lip-smacking slice of juicy steak. We rarely go to restaurants to get our steak fix. I manage to prepare tenderloin tips or cubes for salpicao, steak a'la pobre, or hanger steak at home. I can't explain, but I get intimidated with a ribeye or T-bone, or other premium cuts of meat. Maybe I'm just scared to ruin a perfectly marbled beef.
