aesthetics. (ÄsthÄt`Ä­ks) , the branch of philosophy that is concerned with the nature of art and the criteria of artistic judgment.
Beef Marinade. Marinating is best suited for the tougher steak cuts like flank, skirt, sirloin, round and hanger. These cuts can usually marinate up to 24 hours. You can actually ruin better-quality steaks, like porterhouse or rib-eye, by marinating them.
Ingredients. 1  1 Tbsp vegetable oil. 2  1 lb of flank steak, skirt steak or carne asada. 3  1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion.4  2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips. 5  Salt. Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt. 2 Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes.