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.
Larry
1/07/16
meal date
Your best marinade in existence looks very similar to the one that we use. I could easily pull up a chair and enjoy that steak and hash! Looks delicious!
ReplyDeleteWell, I know what I'm making tomorrow!
ReplyDeleteYour steak is perfectly cooked just the way I like it. As far as I’m concerned, you are an expert when it comes to cooing on a grill. I’m the griller in our family and I’d love to know… Do you cook by time compared to thickness, use a meat thermometer, by feel or a combo of all three.
ReplyDeleteemail coming
DeleteLarry, Looks a lot better than the strip steaks I grilled the other night! Cooked perfectly too! Take Care, Big Daddy Dave
ReplyDeleteI was drooling over Chris's hash and steak and now I am drooling over yours. Your steak looks perfectly cooked & I think your hash looks great. Spicy & delicious. I bet the leftovers were amazing with a yolky egg!
ReplyDeleteNow that steal looks excellent, its been a long time since we have had steak.
ReplyDeleteThis week we'd need a parka to grill outside but the steak and marinade sound wonderful. I crave a good steak a couple times a month myself.
ReplyDeleteThe steak looks delicious, I love love beef and drooling now, but the grill is buried in ice and snow. The marinade sounds delicious and even better is that hash! And then we're having baked fish for dinner tonight... So sad.
ReplyDeleteI'll have to remember that marinade, because your steak looks wonderful! You know my house is full of red blooded carnivores!
ReplyDeleteI discovered flat-iron steak a few years ago, and find that it's affordable and quite tender. Just like you, we're potato lovers. The marinade sounds delicious.
ReplyDeleteFabulous looking meal. And funny thing, I've had that "best steak marinade in existence" recipes saved for a couple of years now. Don't know why I've never tried it. And goodness, Chris's hash sounds fabulous!
ReplyDelete