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Old 08-01-2014, 07:42 AM  
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)
What you got?
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Old 10-04-2014, 04:14 PM   #1651
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It's just how the moisture/fat reflects the light.
Sadly it's the chemicals in the meat, probably preservatives or nitrates. You see this often with cold cut ham and roast beef, they have a ton of preservatives.
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Old 10-04-2014, 04:16 PM   #1652
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Chilean Sea Bass, Sautéed Veggies, Brown Rice.
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Old 10-04-2014, 04:18 PM   #1653
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Chilean Sea Bass, Sautéed Veggies, Brown Rice.
Then going to Cinetopia for Peanut M&Ms with Popcorn and a Beer
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Old 10-04-2014, 05:13 PM   #1654
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Old 10-04-2014, 05:15 PM   #1655
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Old 10-04-2014, 05:37 PM   #1656
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Old 10-04-2014, 05:38 PM   #1657
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Seriously, my dog passed it up... JFC, total fail...
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Old 10-04-2014, 05:41 PM   #1658
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Hawaiian Chicken. At best it's like watching 80-year-olds ****....
What went wrong?
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Old 10-04-2014, 05:41 PM   #1659
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Seriously, my dog passed it up... JFC, total fail...
Looked good. How bad could it be?
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Old 10-04-2014, 06:49 PM   #1660
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What went wrong?
Dry... Like a week-old sponge in the Sahara...

I suspect it was too long on the grill.
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Old 10-04-2014, 06:50 PM   #1661
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Looked good. How bad could it be?
It was like, "the dog said "WTF boss"" bad...

I ordered pizza! (less dry!)
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Old 10-04-2014, 07:03 PM   #1662
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Tonight's Dinner results:
  • Flank steak marinated in oil olive and garlic, first seared on stove and finished in oven at 400 degrees for 16 minutes
  • Brussel sprouts cooked in oven at same 400 degrees then finished with pancetta, maple syrup, and balsamic glaze in a pan on stove
  • Fingerling potatoes steamed first in bag in microwave for 8 minutes then crisped up in oven at 475 degrees with olive oil, oregano and parmesan reggiano cheese.

My grades:
Flank steak B - : I cooked it just a few minutes too long even though it was super tender and also the marinade was on too long giving a little bit of an acidic flavor.
Brussel Sprouts A + : I knocked these out of the park! They were cooked prefectly and the sauce came out the best I've ever achieved with pancetta still soft but firm
Fingerling Potatoes A : hard to screw these up if you use enough seasoning and adding olive oil for moisture so they don't dry out in oven. The oregano and parmesan reggiano cheese added a nice flavor profile.
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Old 10-04-2014, 07:10 PM   #1663
Fire Me Boy! Fire Me Boy! is offline
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What's for dinner? Here's mine... (Part 2)
Quote:
Originally Posted by scho63 View Post
Tonight's Dinner results:
  • Flank steak marinated in oil olive and garlic, first seared on stove and finished in oven at 400 degrees for 16 minutes
  • Brussel sprouts cooked in oven at same 400 degrees then finished with pancetta, maple syrup, and balsamic glaze in a pan on stove
  • Fingerling potatoes steamed first in bag in microwave for 8 minutes then crisped up in oven at 475 degrees with olive oil, oregano and parmesan reggiano cheese.



My grades:

Flank steak B - : I cooked it just a few minutes too long even though it was super tender and also the marinade was on too long giving a little bit of an acidic flavor.

Brussel Sprouts A + : I knocked these out of the park! They were cooked prefectly and the sauce came out the best I've ever achieved with pancetta still soft but firm

Fingerling Potatoes A : hard to screw these up if you use enough seasoning and adding olive oil for moisture so they don't dry out in oven. The oregano and parmesan reggiano cheese added a nice flavor profile.
Anything else in the marinade? Not sure how oil and garlic could give any kind of an acidic flavor unless there was some kind of acid present - lemon juice, vinegar, etc. If oil and garlic was all you had, I'd bet the garlic got burnt, which can definitely be bitter. You can counteract that next time by using the fresh garlic as a flavor only and be sure to scrape any leftover bits off the steak before cooking. That length of time on a flank steak sounds way too long.

I'm not a Brussels sprouts fan, but sounds like you nailed those. And I love potatoes the way you describe. Next time, try it with fresh thyme or rosemary (or both) instead of oregano.
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Old 10-04-2014, 07:17 PM   #1664
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For the meat, you'd have been better off cooking entirely on the stovetop. Looks like you didn't get hardly any sear at all. Next time, just get a pan hot, a little oil, and put it in for 3 minutes per side for flank. That actually may be too long for med rare. If you go less, will need to get the pan hotter to get a sufficient sear. Flank is thin enough you don't want it to even sniff the inside of an oven.
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Old 10-04-2014, 07:19 PM   #1665
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Two thing (and some extras because I feel like I can't cook, so why try to count!!):

1) The Brussels Sprouts look ****ing awesome. Yum.
B) I have knife envy (before FMB reminds me I'm lower than trailer trash [again] )!
7) I've never done flank steak in the oven, but if I did, I'd broil it. That being said, I might try this.
Z.2) Look into a vacuume marinator.. Just do it. It's prolly less than your knife...
3) I'm going to make those Brussels Sprouts!


Quote:
Originally Posted by scho63 View Post
Tonight's Dinner results:
  • Flank steak marinated in oil olive and garlic, first seared on stove and finished in oven at 400 degrees for 16 minutes
  • Brussel sprouts cooked in oven at same 400 degrees then finished with pancetta, maple syrup, and balsamic glaze in a pan on stove
  • Fingerling potatoes steamed first in bag in microwave for 8 minutes then crisped up in oven at 475 degrees with olive oil, oregano and parmesan reggiano cheese.

My grades:
Flank steak B - : I cooked it just a few minutes too long even though it was super tender and also the marinade was on too long giving a little bit of an acidic flavor.
Brussel Sprouts A + : I knocked these out of the park! They were cooked prefectly and the sauce came out the best I've ever achieved with pancetta still soft but firm
Fingerling Potatoes A : hard to screw these up if you use enough seasoning and adding olive oil for moisture so they don't dry out in oven. The oregano and parmesan reggiano cheese added a nice flavor profile.
Posts: 115,741
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