Sous Vide Flat Iron Steak

We generally eat these steaks as cheesesteaks but I got a wild hare and did this one in the water bath.  Eight hours at 134, then pat dry and drop onto a smoking hot grill for a few minutes per side.  We had twice fried potatoes and Brussels sprouts roasted with bacon.  The chimichurri was … Continue reading Sous Vide Flat Iron Steak

Flat Iron Fajitas

These were awesome!  I Googled around looking for grilling tips for the flat iron steaks we love so well and found plenty of recipes for marinades.  I combined a few of the more interesting ones and came up with a marinade that worked fine for me today.  Naturally, I didn’t write anything down because that’s … Continue reading Flat Iron Fajitas

We’re Eating Tacos, Again

These are made with thin slices of flat iron steak, refried beans, sliced peppers and onions, and a sprinkle of cotija cheese.  These are on doubled white corn tortillas that have been warmed on a hot skillet .

Tidbits

Here’s Ollie, stalking through some tall grass.Another sous vide flat iron steak with chimichurri.  We’re liking the chimichurri quite a lot.  This one has red jalapenos for a little color.  Our recipe deletes the cilantro in favor of parsley and fresh oregano.  On the side are stir-fried green beans and hash browned potatoes. Kroger makes … Continue reading Tidbits

Ropa Vieja

This isn’t as colorful as it would be if all the peppers and onions had not been pressure cooked with the meat from the beginning.  It’s an InstaPot dish adapted from this bon appetit recipe.  I used the rest of a big flat iron steak that I used for the beef and broccoli stir fry … Continue reading Ropa Vieja

Beef and Broccoli

Wanting to use the wok while it’s out, checking on the seasoning job.  It worked pretty well.  I expect it will get better with use. These are sliced from a flat iron steak and were marinated in sesame oil and chili garlic paste.Set the cooked beef aside and add more oil to the pan.  I … Continue reading Beef and Broccoli

Tired of Turkey

Broke out the sous vide rig for a flat iron steak, ran it to 140 degrees for 4 hours, sliced it, and tossed it into a skillet with a sliced onion just turning brown.  Made a roux of butter and flour, whisked in milk, and cooked that to thicken, adding Provolone bit by bit to … Continue reading Tired of Turkey