Mmm... this is some good dinner. Flatiron steak, brown rice, and a greens and mushroom Scotch sauce.

[Rabrrrrrr]

Yummy!

I try to always keep a container of cooked mushrooms on hand - sauteed in butter or bacon fat, with salt, Worcestershire sauce, and chicken broth.

And I try to keep a container of cooked collard greens on hand, sauteed with sliced shallots and garlic in bacon fat and then cooked in chicken stock and fish sauce for an hour or so.

So I made the flatiron steak, then tossed some chopped shallots and chopped garlic in a pan with peanut oil, then added a bunch of the mushrooms, then the collard greens, a bit of water, and a TBSP of Macallan 12 year old Scotch.

Pour it over the steak, serve with a side of brown rice, and I have one nice dinner.

Eating it with a Martini and a glass of bubbly water.

[OmahaBlueDog]

1. How big was the flat iron

I have a 2.5 lb flat iron in the fridge I need to fix ASAP. I'm not terribly familiar with how to cook this particular steak.

[Rabrrrrrr]

3. Mine was just about 8 ounces.

My preferred method for making steak is to pan fry it on the stove, or do the ultimate pan frying method: put a cast iron pan in the oven at 500 degrees. Get it blazing hot, toss on the steak (which has been lightly coated with oil, and seasoned), keep it in the oven for 3-5 minutes (depending on thickness of the steak), turn it, cook 3-5 minutes more, bring out of oven and let the steak rest on a plate for 5 minutes or so, and while it rests make the sauce in the frying pan.

This method makes a perfectly browned, flavorful, exciting steak.

[Duer 157099]

6. Excellent method. I will be doing that tonight also

but with some sirloins that were on sale this weekend.

Only difference is that I heat the cast iron pan on the stove and brown both sides before putting it into the 500 degree oven for a few minutes, then remove the steak to rest and deglaze the pan with some Marsala or Madiera, some garlic and fresh thyme, squeeze of lemon juice and some butter.

Mmmmm! :thumbsup:

[MiddleFingerMom]

2. Flat iron steaks (I think they may be called "cowboy steaks" here, too...

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...LOOK delicious, but I have no clue as to the best way to cook them, either.
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If I amember correctly, there's not a WHOLE lot of marbling in 'em.
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Everything SOUNDS delicious but for three things -- I'm not a big fan of
collard greens -- and I would cut the salt (the Worcestershire is JAMMED
with it, anyway -- and it's essential for my sauteed mushrooms) and exchange
red wine for the Scotch (and The MacAllan was my liquor of choice for the
longest time -- I'm just not fond of hard liquor in my meals).
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So, I'm drinking MacAllan at one of the few bars in my little Pennsylvania
town to have it on the backbar (15-20 years ago or so) and this really nice
bartender from across the street comes in and asks what it is I'm drinking.
I wax poetic about The MacAllan, and offer to buy her some on the rocks (not
with ulterior motives... just to share, The MacAllan tended to make me at one
with everyone and everything around me).
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When it came, she asked the bartender to fill the rest of the glass with Coke.
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I'm not sure I spoke another word to her.
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[trof]

4. I once had this 'first date'.

Took her to a restaurant.
The waitress took our drink orders.
date: "I dunno, what are you having?"
me: "Scotch & water."
date: "I've never tried Scotch. What's it like?"
me: "Well, some say it's an 'acquired' taste. Most folks don't really like it that much when they first try it, but it grows on you."
date: "OK, I'll try it. (To waitress) I'll have a Scotch and Dr. Pepper."
OK
:eyes:

[trof]

5. OK, I could Google, but what's a flatiron steak?

Thanks.
BTW, your method/recipe sounds good.

[cwydro]

7. That sounds yummy

but we are having tacos...:9

[Kali]

8. pork chops - mesquite grilled

bake potato, salad, applesauce, leftover baked beans (not me) iced tea
yum!

I have never tried anything cooked with scotch, sounds interesting.