I'm not a fabulous cook. I produce...reasonably edible meals upon those occasions I venture into the kitchen wonderland. And I'm grateful for that.

Nevertheless, from time to time, I feel the urge to drag out four cutting boards, five knives, a garlic press, and a vegetable peeler, and have a little adventure.

One such adventure recently involved a recipe for Honey Garlic Flank Steak. To begin with, I know not of this thing called "flank steak." When I want a steak, naturally I buy a tenderloin. (It's the one cut of meat that can survive my prediliction for medium-to-well-done steak, erring on the side of well-done.)

The grocery store was less than informative. Although I scanned the entire meat cabinet very closely, I couldn't find anything labeled "flank steak." (Maybe that's what we really need? A law that says no recipe can ask for any ingredient you can't actually buy?) Anyhow, I grabbed some hunk o'meat that appeared reasonably close. (My knowledge of bovine flanks is, I think understandably, slight. The piece of meat I selected was flat. Based upon something I have no intention of sharing, I have an impression that flat is good.)

I assembled the called-for ingredients. Soy sauce. Fresh ginger. (Grated! Another utensil was required! Good recipes involve filling the sink with a variety of interesting one-use gadgets.) Minced garlic. Honey. (There was a pause in the festivities while the necessary honey was procured. We had honey. Once. Must have been some other recipe.)

After that, marination ensued.

Lacking an outdoor grill (Thanks to a lighter-fuel-happy neighbor who set their balcony on fire, grills are banned in my apartment complex. It must be some primitive influence in us all that draws us to watch with such childlike wonder the effects of, I'd estimate, half a gallon of charcoal lighter on a stack of hot coals. Presumably it was the much the same urge that caused said neighbor to attempt balcony flambé.), and...where was I?

Oh. Grilling.

I'm thinking this is where it all went wrong. I mean, all reports of "carcinogens" in grilled meat aside, let's face it. Meat never tastes as good cooked any other way.

For instance, it's possible that grilling would have, in some fashion, mediated the over-strong flavor of soy sauce. I'm a soy sauce fan, but it shouldn't overwhelm the entire meal, you know?

I miss my Hibachi.

That was pretty much where I was going with that. I like grilled meat and grilled vegetables. And I miss my Hibachi.