Ok I missed that in the instructions, do you cook it whole to stiffen the meat? Or what about throw in the freezer until stiff enough to slice thin?top round, flank steak works.
A slight amount of marbeling is not an issue.
Keep it whole while cooking.
Never tried it this way till now.
Way easier to slice after cooking.
I forgot.
On half of the meat, I sprinkled a little BBQ rub for a slightly different flavor.
Looked cool when it came out!