[Grampa Dave]

One of our sons, a former chef and now a cellar master and winemaker, grilled Flatiron Steak for Father’s day. He, also, grilled onions, corn on the cob, thick asparagus spears on my new combo propane/charcoal grill.

We had never had Flatiron steak, and it is excellent with nice chewy texture and real steak taste.

He marinated the steak in a flat glass baking dish, with Olive Oil, sea salt, fresh ground pepper and fresh chopped rosemary for about an hour. Then, he grilled the steak on close grill for about 5 minutes on one side and 4 minutes on the index figure push test. He lets the meat sit covered for about 5 minutes while finishing the veggies. He sliced the meat at an angle and it was rare about a 1/4 inch into a medium rare center.

He served it with one of his cabs.

Only problem, there was no left overs. So my wife and I bought some thin sliced flat iron steaks to marinate and to quick grill, tomorrow, to go with fresh corn on the cob, grilled/sliced eggplant, and a Kale/oven baked fresh beet salad.

Tonight, I will grill fresh Sockeye Salmon, corn on the cob,
and broccolini and fresh greens from a local farmer.

Blueberries, strawberries, black berries, peaches and apricots are in season for dessert with a splash of cab or pinot grigio.

[Chgogal]

I love Flatiron steak. : )

Good post.

[Jamestown1630]

I will show that to my husband! He’s always trying to make good steaks, and I don’t think he’s tried ‘flatiron’; he thinks it might not be available locally, or he’d have seen it.

-JT

[bgill]

We had the first of the season corn on the cob last night with a roasted chicken and a salad with a tomato from the garden.

Tonight, I’m boning the chicken and boiling the carcass to freeze the stock for later. I can count on one hand how many cans of store bought broth I’ve my entire life. It’s just too easy and FREE! to make it yourself. The meat is going on chalupas and just turned off the pressure cooker full of pinto beans. Tomorrow, whatever is left of the meat will go into a rice and mushroom soup casserole or maybe Chinese.

[boatbums]

We had some Georgia sweet corn the other night and it was SO good. Instead of boiling or grilling it, I tried a little trick I saw Ina Garten (Barefoot Contessa) do and it turned out wonderful. In a large mixing bowl, hold each ear of corn by the large end and with a chef's knife slice off the kernels down into the bowl, scraping them clean to get all the juice. I used 5 ears and it was plenty for four people. Then pour the corn into a saute pan, sprinkle with salt and pepper and a few tablespoons butter. Cover and heat on medium, stirring a few times. Once it starts to simmer, you only need to cook it about 5 minutes. You don't need to add any water as the corn cooks in its own juice. This is really good and the corn is sweet and crisp and you won't need any dental floss afterward!