Flank Long Rice, a meat lovers dream come true, with salt and pepper Long Rice, the 14 oz. Flank is seasoned with salt and pepper, rubbed with garlic, and then pan seared on the rarer side of medium rare. Sliced across the grain, and set over some Long Rice. Served with a ramekin of Patis (fish sauce), with lemon. And some freezer chilled bottles of Dos Equis. Contact me Chef Ron, and let’s figuring out what you and your lover wants to enjoy.