I joined Pat Tomasulo and Morgan Kolkmeyer on the WGN9 Morning News to grill up delicious flank steak with chimichurri. We chatted about my book, my time in the Marines, and the best way to slice a steak.
I convinced Pat that cooking by internal temperature (using a good-quality instant read thermometer) is more reliable than cooking using time recommendations. I taught Morgan how to make a great chimichurri that’s quick to put together and full of flavor.
Watch the demonstration below: