Flannery Skirtsteaks.....Advice? Valentine's Day update.

Epicurean Exploits - Food and Recipes
1

Gots me the grillin’ jones and I have some Flannery skirtsteak pinwheels that came in today.

Obviously they require a different approach from regular skirts.

Any pointers?

2

Buy 'em a couple of drinks, then dinner. Don’t forget a show afterward. Ought to do the trick.

3

To think I actually get that…

[suicide.gif]

4

I am assuming you’re firing up the grill? I can’t really think of any other way to cook those.

I have been doing some small meat things in the cast iron skillet at home and I am getting tired of setting off the smoke alarms… [swearing.gif]

Wishful thinking I just bought a bag of Cowboy charcoal the other night…maybe it’s time for me to grill too!

5

If it weren’t Flannery I’d make carne asada out of it. Marinate in onion, garlic, oil, oregano, lime, jalapeño, salt, pepper and vinegar. Maybe a little chipotle. Grill and serve with cheese enchiladas and beans for Carne Asada a la Tampiqueña, or grill, sliver and serve as tacos with pico de gallo and guacamole.

6

The pinwheels are already marinated in a Korean sauce. I have discussed offline with Ricca.

See Jeff…I do have some contributions of substance.

7

Yeah, what does he know anyway?

8

Fired up the second pair of these last night for a quick VD dinner. Put them on the Weber over an slightly indirect fire. I had a small bunch of coals going and had the pinwheels off to one side. Tex was spot on, 6 minutes a side and keep an eye on them as the Korean marinade Bryan uses will caramelize quickly.
Served them with roasted Yukon Golds and a large green salad.

Washed it all down with a Schramsberg BdN '05 and Reverie Diamond Mtn Rsv. 2001.