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Flat Iron Steak (ala Griffin), Sliders and Greek Night!

TexanOfTheNorthTexanOfTheNorth Posts: 3,917
edited July 2013 in EggHead Forum
Did a flat iron steak on Friday night; served with Tater Tots. Looked for the cheesy kind but all they had was the plain. Saturday night was hamburger sliders (no pics) with a combination of toppings and cheeses. Last night was "Greek Night"... pork souvlaki, homemade tzatziki, greek style roasted potatoes and a greek salad.

This was my first go at the flat iron steak and I just used a little S&P before throwing it on the CI grill. Steak was good but could have been better. I bought 2 extras and will try marinading the next time.

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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada

Comments

  • six_eggsix_egg Posts: 847
    Nice first go. Food looks good.

    XLBGE, LBGE 

    Texarkana, TX

  • That all looks tasty! Was the steak dry or just needed a flavor boost?

    .......................................................................................

    Flint, MI

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    It wasn't dry but it did need a flavor boost either with a marinade or spice rub. Since it was the first time I'd done this cut I wanted to do it pretty plain so that I'd have a "baseline" of sorts to compare with. 

    The other challenge was that one end of the steak was a good 50% thicker than the other end. I had done the steak indirect (about 400*) until the IT was about 110* then pulled it and covered with foil while I got the egg up to about 700* for a sear. As you can see, the thicker end came out perfectly (if you like the rare to medium rare). The thinner end was really a little over cooked. I am not sure if this cut is well-suited to the reverse sear method.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • lousubcaplousubcap Posts: 13,721
    edited July 2013
    Flat Irons are plentiful at the Kroger groceries in the Ohio Valley.  Sometimes I get lucky and find one that has fairly uniform thickness but as @TOTN notes-most have a pronounced taper.  Looks like good eats!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • That's funny. Wilma likes a medium steak and I like it med-rare. We could prolly make out pretty good with that cut.

    .......................................................................................

    Flint, MI

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    @Fred19Flintstone... you should give it a try. To be honest, I'd never heard of it until I read about it here in the last month or two. I don't recall ever seeing it advertised or at the store(s) up here. Just happened to notice them at our local Longo's last week and picked some up.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • henapplehenapple Posts: 15,806
    We marinade with Allegro... Try the spicy for a kick. For fajitas I tried the stubbs beef marinade... Nice carne asada flavor courtesy of Centex. Might try foil under the thin part?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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