Part 3/9:
Our chef’s steak misadventures hark back to 2009, a time when he was fresh out of college and aiming to make it in Brooklyn, armed with a meager budget and an underwhelming grocery experience at an infamous local store. There, he purchased a questionable day-old London Broil steak. The festive concoction of expired olive oil, balsamic vinegar, and jarred garlic led to yet another disaster. Without proper kitchen tools, the plan was to use a toaster oven. The result? An unappetizing gray slab, poorly seasoned and likely causing latent digestive issues even now.