Probably not.

One thing I hate is when people take recipes that are appropriate for sprucing up flank steaks and substitute it with a nice cut like filet mignon. It's not that illogical, 'if I do this to a flank steak and it tastes good a filet mignon will taste amazing!' but you do all that extra **** to a flank steak to make it edible, the nicer cuts can stand on their own. ****ing twats.

Speaking of flank, I've never found it out here but the Chinese places back in Boston all serve this appetizer:

Steak on a Stick Recipe - Allrecipes.com

This is so freaking good, especially after a few cocktails.

You wanna slice the meat at a 45 degree angle against the grain. Also broil until it just about starts to crisp up on the edges.

So...it's a teriyaki kabob?

No. First off it's KEBOB dumbass. Secondly kebobs are chunks of meat, not long flat strips (think thick bacon).

http://www.seriouseats.com/images/20...i%20-%2004.jpg

And thirdly the flavor is much more complex that just using a standard teriyaki marinade.

This is how they get served so you can crisp them up even more right at the table.

http://extras.mnginteractive.com/liv...nghai2_300.jpg

It's kebab, kebap, kabob, kebob or kabab.

Kabobs don't always have to be cut up though. You can slap a piece of meat on a stick and call it good. It's not exactly the convention, but still.

I hear he's going by K-Bob these days.

We really will argue about anything.

Does this make sense now?

It does.