Holiday Dinner Menu: Flank Steak Pinwheels

What’s on your plate for this holiday weekend (how did that happen)? Are you sad summer is waning or is fall more your season? Most importantly, whatcha cookin’?

This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.

Flank Pinwheel Prep Final

This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.

Flank Steak Pinwheels Final

On the board:

  • Flank Steak Pinwheels
  • Grilled Sweet Corn
  • 4-Minute Potato Salad (recipe here)
  • Fresh Sliced Peaches

Flank Steak Pinwheels

  • 1 large flank steak, butterflied
  • salt and pepper
  • crushed garlic (at least 2 cloves)
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

Cast iron skillet Continue reading

B.E.L.T. Tacos

B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit.  SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack.  I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing.  My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!

Dill Potato Salad

I have a nice bit of dill coming on out on the herb bench so I took some and made a nice potato salad.  It won’t be long before it starts going to seed or some critter starts munching on it so I’ll be looking at some more dill recipes.  Dill buttered fish sounds good!  Dill butter!I think I cut the potatoes to big and the eggs too small but I do have plenty of dill.  For some reason I followed the recipe directions and boiled the potatoes whole instead of cutting them up first and then boiling them.  There may be a good reason for the former method over the latter but I don’t see it.  Leaching out the nutrients, maybe?

Sammich Pr0n – Pork Tenderloin

DSC_1864 (1600x1060)Pork tenderloins, pounded thin, make for fine sammiches.  I floured this one, dipped it in egg, and then into bread crumbs.  Fry in a half inch of 325 degree oil – too hot and the bread crumbs will burn.  They will cook pretty quickly being all thin like that.  I stirred sambal chili paste into mayo for the garnish spread on it but you can use whatever suits you.  I had no lettuce or there would be some on there, shredded just so.

Sammich Pr0n – Pulled Pork with Slaw

DSC_0022 (1600x1060)The local Kroger had pork butts way cheap so I bought a couple, one for freezing and one for immediate use.  It got a dry rub and sat for a while and then was dropped into a covered pot with some broth to braise in a 350 oven.  I think it was in there for about four hours.  Long enough the bone pulled right out.  I bought a bag of shredded cabbage to make a slaw so I wouldn’t need to break out the counter top machine.  The dressing is mayo with a little rice vinegar, salt and pepper, a daub of Dijon, a squeeze of lemon juice, and a sprinkle of red pepper.  These didn’t get any BBQ sauce because they taste good without it but the one I made for Mrs J got a good toss in the skillet with Sweet Baby Ray’s finest.

I just could not wait…

for the garden to produce a fat juicy ripe tomato to slice for a BLT.DSC_8557 (1600x1060)I suppose we could have gone with the grape or cherry tomatoes that are coming ripe but they are not the same.  We have a few tomatoes from Kroger’s that are closing in on their use by date.  That is a commercial blend of Creole seasoning sprinkled on the sammy.