I am married to an unabashed carnivore and while I can eat many meals without meat, it doesn’t take more than a meal or two before Bev says she needs some meat and recently it was “I need some beef.” We had a flat iron steak in the fridge and Chris had just posted his recipe for Poblano and Portabella Hash which looked outstanding to me – he also served it with steak. I’m sure Chris would be fine with me reproducing the recipe here and even copying his photo, but since you also need to see the shots of his awesome steak, I’ll just let you click on the link to his site and check it all out.
We soaked our steak in The Best Marinade In Existence for about four hours then tossed it on the 500 degree grill for a few minutes on each side to get a very nice crust and medium rare inside. I cooked one piece a little more done for my ladies as they like theirs closer to medium - we've moved Pat to there from medium well. We also had a London Broil, which we marinated and grilled for the same amount of time to develop the grill flavor – it was still rare and will be reheated for fajitas.
This is my plate and as you can see, the beef was perfect but my hash was cooked longer than Chris’ – no change in the flavor but not as good of a shot.
We thought the steak was as good as we’d had in a long time and we loved the hash with one caution – I decided it needed more pepper so I used two Anaheims and even though they were seeded the hash was pretty warm – I liked it but for a milder version, I’ll substitute one sweet pepper next time and also use a couple more potatoes – we love taters around here.
As you can imagine, the leftover hash was nuked and topped with a couple of fried eggs for breakfast – it was outstanding. Thanks Chris for two delicious meals.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
1/07/16 meal date