flat irons and cilantro shrimp

tjv · March 2007

<p />That was sound advice from earlier in the week on flat irons. They have great flavor and texture. These guys were given a quick sear, cooked to 135 and sliced thin against the grain. I'm betting they make a terrific steak sandwich when smothered in onions, mushrooms and cheese: cool left overs......[p]Richard suggested the cilantro shrimp this week too. So I dusted off that recipe and did a quick cook while the steaks finished. Thanks Richard for the reminder! [p]T

Unknown · March 2007

tjv,
dang tom, those look good!!!

AZRP · March 2007

mad max beyond eggdoem,
How do you close the lid with that handle sticking out there? -RP

tjv · March 2007

mad max beyond eggdoem, thanks, I would have taken a pic or two of them sliced but my daughter and her boyfriend were peeling the slices off the cutting board as fast as I could cut. OK, I was cutting and peeling too! [p]Plus, the last time he ate with us, I pulled the camera out for a couple pictures and she gave me one of those classic daughter looks.......dad you are embarrassing me! What's up with that......[p]T

tjv · March 2007

AZRP, ah push it forward to the back of the egg! Ron, I could see where that might be confusing....pushing forward to go back, LOL! T

Haggis · March 2007

tjv,[p]Those look terrific! The leftovers really do make a great steak and cheese sandwich exactly as you describe - one of my favorites!

tjv · March 2007

Jupiter Jim, it's in the recipe section here. T[p]

[ul][li]http://www.biggreenegg.com/recipes/newRecipes/seafood0408.htm[/ul]

tjv · March 2007

Haggis, yep, I got that planned for lunch early this week. T

flat irons and cilantro shrimp

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