Old faithful!

pgprescott

Well, back to the standard bearer flat iron steak. Threw together some onion soup onions and rice pilaf. Planned on asparagus, but it was long in the tooth. Her it is, thanks for lookin. 

Dyal_SC

Lookin good!

lousubcap

Great looking cook-as you note, if you want great tasting steak at great value you can't beat flat iron.  

Biggreenpharmacist

lousubcap said:

Great looking cook-as you note, if you want great tasting steak at great value you can't beat flat iron.  

Those damn things are as expensive as most other steaks around here. 

pgprescott

Biggreenpharmacist said:

lousubcap said:

Great looking cook-as you note, if you want great tasting steak at great value you can't beat flat iron.  

Those damn things are as expensive as most other steaks around here. 

Feeds the whole family though. 

johnnyp

Killed it

Thatgrimguy

Tell me about these onion soup onions. Every thing looks great

Theophan

pgprescott said:

Well, back to the standard bearer flat iron steak...

I've only cooked a flat iron steak once, loved the flavor, but wasn't completely crazy about some silver skin stuff that seemed to run through practically the whole steak:  



In other parts of the steak it would have been harder to trim off.  Why doesn't yours have that?  (GREAT looking steak, by the way!)

bgebrent

Well dayum!  Looking great brother!

pgprescott

Thatgrimguy said:

Tell me about these onion soup onions. Every thing looks great

Thanks.

Easy peasy. Just some vadallia onions cored out a bit on top with a beef bullion cube and some butter. Wrap in foil and place on the grill. When done, we top them with a slice of Swiss. Make sure to reserve all the juices from the onions! Yum!

pgprescott

Thanks @bgebrent

pgprescott

Thanks @johnnyp, @lousubcap, and @Dyal_SC

pgprescott

Theophan said:

pgprescott said:

Well, back to the standard bearer flat iron steak...

I've only cooked a flat iron steak once, loved the flavor, but wasn't completely crazy about some silver skin stuff that seemed to run through practically the whole steak:  



In other parts of the steak it would have been harder to trim off.  Why doesn't yours have that?  (GREAT looking steak, by the way!)

It's luck of the draw. Some of them will have some silver skin running through them. I tolerate the ones that do have the issue because the cut is so delicious. I look at it like a porterhouse, I don't discard them because there is a PITA bone in them, I just cut around it. 

Theophan

pgprescott said:

It's luck of the draw. Some of them will have some silver skin running through them. I tolerate the ones that do have the issue because the cut is so delicious. I look at it like a porterhouse, I don't discard them because there is a PITA bone in them, I just cut around it. 

Ah.  OK -- thanks for the info!

I will say, it was one very tasty steak -- I loved the flavor.  Just wasn't so happy with the silver skin that in major portions of the steak was just impossible to avoid.

Fayborg

Nice job Pete.  Looks great.  Thanks for the onion info.  I have to give those a try.  

johnmitchell

Great looking meal. Love your plated pic with the roasted onions. One of my absolute favorites..

tgs2401

Those onions look great. Definitely doing that soon!

saluki2007

I was just thinking about how I hadn't done an onion in a while and here you are posting one.  I typically will sprinkle some rib rub on them and use butter and garlic in the center.  Never tried the beef bouillon.  Might have to give it a go.

pgprescott

saluki2007 said:

I was just thinking about how I hadn't done an onion in a while and here you are posting one.  I typically will sprinkle some rib rub on them and use butter and garlic in the center.  Never tried the beef bouillon.  Might have to give it a go.

your way sounds great too. This bullion method and adding the Swiss mimic French onion soup. It couldn't be easier. 

pgprescott

tgs2401 said:

Those onions look great. Definitely doing that soon!

Thank you for the kind words. The onions are as easy as can be. 

pgprescott

johnmitchell said:

Great looking meal. Love your plated pic with the roasted onions. One of my absolute favorites..

Thanks @johnmitchell

pgprescott

Fayborg said:

Nice job Pete.  Looks great.  Thanks for the onion info.  I have to give those a try.  

Why thank you sir. Not quite the brisket feast of yours i remember seeing, but it was both delicious and easy. Give the onions a try.

pgprescott

Theophan said:

pgprescott said:

It's luck of the draw. Some of them will have some silver skin running through them. I tolerate the ones that do have the issue because the cut is so delicious. I look at it like a porterhouse, I don't discard them because there is a PITA bone in them, I just cut around it. 

Ah.  OK -- thanks for the info!

I will say, it was one very tasty steak -- I loved the flavor.  Just wasn't so happy with the silver skin that in major portions of the steak was just impossible to avoid.

Give her another chance. 

northGAcock

johnkitchens

What I was expecting to see, but I like yours much better!

pgprescott

northGAcock said:

Thank you for the honor Robin!

pgprescott

johnkitchens said:

What I was expecting to see, but I like yours much better!

Why thank you sir!

Thatgrimguy

pgprescott said:

Thatgrimguy said:

Tell me about these onion soup onions. Every thing looks great

Thanks.

Easy peasy. Just some vadallia onions cored out a bit on top with a beef bullion cube and some butter. Wrap in foil and place on the grill. When done, we top them with a slice of Swiss. Make sure to reserve all the juices from the onions! Yum!

Dude.. That sounds so good. Definitely going to try that

shtgunal3

Oh my!