Danny-Darko

Very good question! My preferred cut that fits the above requirements is the cut known in the USA as the "Flat Iron Steak". It's tender, juicy because of it's wonderful marbling throughout and even though I make mine well done it still is very juicy and never dry. No fat to trim, no bones and nothing left on the plate. It so flavorful it requires little season too. I usually just use some course kosher salt and some cracked pepper. I then add a drop of olive oil to a very hot iron pan and brown one side then flip it and then the other. I press it with a spatula (chefs use a flat iron like used for burgers on a grill) and lower the heat and keep cooking it on both sides till desired doneness. Hope you like it and bon appetit!

Beautiful car you had!

Yeah, I remember the Pinto issue. Some full size cars had the gas tank filling in the middle behind the license plate like the Impala, Caprice, other GM cars though.

WOW! Thanks for sharing that. He is hot!! I've always wanted to go to Havana. Bet you had a fun time there. I've hear little about Cuba from gay travelers.