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Recipe Suggestikns
84Bravo1
Member Posts: 11,109 ✭
I have a Beef Flat Iron Filet.
Not a cut I have used before. (It was a deal.)
I'm thinking thin sliced and sauteed with green peppers and onions, over rice.
Any suggestions appreciated.
Thanks.
As per Mike, "smart * comments, ridicule, snide remarks, etc etc welcomed, and expected"
Not a cut I have used before. (It was a deal.)
I'm thinking thin sliced and sauteed with green peppers and onions, over rice.
Any suggestions appreciated.
Thanks.
As per Mike, "smart * comments, ridicule, snide remarks, etc etc welcomed, and expected"
Comments
It will be tough if you slice it first.
Add some dried Pinto beans in on top, cook overnight.
I appreciate any and all suggestions.
Thank you.
(Except the ones with mushrooms. mushrooms are nasty!)
http://allrecipes.com/recipes/17641/meat-and-poultry/beef/steaks/flat-iron-steak/
Take your pick, they all sound good!
(Except the ones with mushrooms. mushrooms are nasty!)
http://allrecipes.com/recipes/17641/meat-and-poultry/beef/steaks/flat-iron-steak/
One bad trip and you hate the little fungi's huh Steve....[;)]
Guess what they make 'em out of?
Heat high temp oil and 2 Tbsp butter in skillet, add onion slivers, crushed chunky garlic, saute till fragrant.
Slice flank/flatiron/flap meat in 1/2" fajita pieces & roll in chile powder/salt mix.
Turn up heat & toss in meat, agitating consistently, drizzling in Good beer to keep it moving.
You're going for a medium rare; after about a minute, add sliced roasted/peeled peppers & a teaspoon of flour. Stir well.
Sizzle for another 2 minutes & dump on a bowl of Jasmine, Basmati or Arboreal rice. Wild brown rice from Wisconsin Indians works too.
Ever had Fajitas?
Guess what they make 'em out of?
Heat high temp oil and 2 Tbsp butter in skillet, add onion slivers, crushed chunky garlic, saute till fragrant.
Slice flank/flatiron/flap meat in 1/2" fajita pieces & roll in chile powder/salt mix.
Turn up heat & toss in meat, agitating consistently, drizzling in Good beer to keep it moving.
You're going for a medium rare; after about a minute, add sliced roasted/peeled peppers & a teaspoon of flour. Stir well.
Sizzle for another 2 minutes & dump on a bowl of Jasmine, Basmati or Arboreal rice. Wild brown rice from Wisconsin Indians works too.
Thanks for the suggestion Joe.
I love any and every kind of Mexican and Tex-Mex food.
Lived in El Paso for 5 years back in the late 60's, fresh back from 3 years Germany (Ider Oberstein) and 3 years France. (Strasburg)
Yes, I LOVE fajitas.
Suggestion appreciated Brother.
I have some Killer Green and Red Chili dust, a Friend sent me to cook with. [:D]
Good stuff that gets used very frequently.
We need to coordinate when you will be home, for a shipment of Mike's BBQ from here.
On a hoagie bun with melted cheese. Steak sandwich,,[:p][:p][:p][:p]
Heathen. [xx(][:D][}:)]
Having been hole punched and tenderized a bit with a mallet
Some tomatoes - sliced thin and thick - briefly pan seared prior to placing in the slow cooker
A small sweet bell pepper cut into small chunks
A little spaghetti sauce or pizza sauce
A small amount of wild onion or scallion
Some fresh chopped - diced parsley
A good baking potato cut up into bite sized cubes
Some fresh ground black pepper - sea salt
Stir / mix / cook / serve / eat
When you serve the steak separate them first on a plate - slice thin on a downward diagonal - pour contents of pot on top
Fresh warm bread or rolls - a section of French or Italian bread works
Mike
Into the small slow cooker
Having been hole punched and tenderized a bit with a mallet
Some tomatoes - sliced thin and thick - briefly pan seared prior to placing in the slow cooker
A small sweet bell pepper cut into small chunks
A little spaghetti sauce or pizza sauce
A small amount of wild onion or scallion
Some fresh chopped - diced parsley
A good baking potato cut up into bite sized cubes
Some fresh ground black pepper - sea salt
Stir / mix / cook / serve / eat
When you serve the steak separate them first on a plate - slice thin on a downward diagonal - pour contents of pot on top
Fresh warm bread or rolls - a section of French or Italian bread works
Mike
So Mike, you are saying I should poke holes in it, then beat the crap out of it with a mallet/hammer??
What has this meat ever done to me?
We just met a couple days ago.
Why do you have to be so aggressive all the time? [xx(]
But the little square wooden mallets with the short spiky side is an OK substitution if you don't have the time or patience to prepare in advance like I suggest.
You can get creative with marinades - I know someone who uses a can of manderin orange crush soda...
Mike
the little square wooden mallets with the short spiky side
Mike
Should I visit a local S&M shop in order to procure one of those??
There are not too many of them (if any, - I don't know) around me here in rural TN.
Is there a special name for it, when I go in and approach the Counter person?
I don't have to wear some type of spiky collar when I beat on it do I?
I'm not comfortable with that.
And will you retain and try any suggested methods or recipes here...
And I am unashamed of how the dog and the rest of the animals live - the girls love them and dote on them and spoil them...
But also take part in discipline and training and rule boundary structure...
Mike
I wish that - in a more perfect world...
That we / most of us were within an hour or two travel from one another...
And could gather at a centrally located place (bar - restaurant - golf club) in groups of various size and composition from time to time...
I have the girls and the dog and the pets and am close to my parents (proximity and personally)
In many ways there is a core central group here that changes with the passing of time...
What a community of would be - of benefit to me and all.
Not that I can do much right now (give it time - making progress - working hard)
Once a month or every 6 weeks maybe - casual not contractual or having obligations attached to it.
Like an extended family.
Just wanted to say it.
Mike
If it has been said or expressed or of I have not made things clear...
I wish that - in a more perfect world...
That we / most of us were within an hour or two travel from one another...
And could gather at a centrally located place (bar - restaurant - golf club) in groups of various size and composition from time to time...
I have the girls and the dog and the pets and am close to my parents (proximity and personally)
In many ways there is a core central group here that changes with the passing of time...
What a community of would be - of benefit to me and all.
Not that I can do much right now (give it time - making progress - working hard)
Once a month or every 6 weeks maybe - casual not contractual or having obligations attached to it.
Like an extended family.
Just wanted to say it.
Mike
That's nice Mike, and I agree.
You know of course I am just busting on you and others in these threads, in a friendly joking way.
I hope that comes across.
I did not end up cooking the Flat Iron Filet last PM.
Went with some day old Tuna casserole I had made, and also made some Hash Browns O'Brian. Added some diced cherry tomatoes and a couple finely diced fresh garden hot peppers also.
Might (?) Cook the flat iron today. Not sure. I did indeed pick up some good ideas on preparation. Thanks.
-Ken-
I ended up going to bed around 7:30 pm. I've not been getting good sleep lately and decided to try and catch up on some rest.