Limping around the grocery store yesterday like I was running on flat tires. Wore out from night shifts and not much sleep throughout the weekend.
Couldn't figure out what I was going to cook for our dinner.
Hit the meat section first...and schemed it up from there.
"Beef....it's what's for dinner"....rang true in my head when I saw the flat iron steaks with insanely low sales price.
Grabbed one and then bought a kale salad kit.
As it turns out....they went out for Chinese food and let me lounge around in the recliner and watch some pre-season NFL action and nurse a cold one.
That lonely flat iron steak had been soaking in Paymaster's Steak Marinade* all day.....and it yelled at me when I opened the fridge for a reload...."Cook me now".
So....a pair of reloads were grabbed along with that hollering flat iron steak and I headed outdoors and fired up the tunes and a grill.
Used Kingsford & some sweet smelling mesquite chunks. I absolutely love mesquite on steaks.
A couple slices of this steak went perfect with the sippin' suds. Slept like a king.
Reheated some for my breakfast this morning. Mighty tasty. Eggs with parmesan, pepper & smoked salt.
Kale salad kit with some extra parmesan, mozzarella & feta for wife's workday lunch.
Paymaster's Steak Rub = been doing my steaks his way for the last few years. I let them soak all day, overnight or ten minutes....however much time I have available.
Per steak recipe (double as needed):
* 2 tbsp olive oil
* 1 tbsp soy or teriyaki sauce
* 2 tsp McCormick's Montreal Steak Seasoning
* 1 tsp freshly ground expresso powder
I usually add some minced garlic, basil or Italian seasoning to it, too.
Couldn't figure out what I was going to cook for our dinner.
Hit the meat section first...and schemed it up from there.
"Beef....it's what's for dinner"....rang true in my head when I saw the flat iron steaks with insanely low sales price.
Grabbed one and then bought a kale salad kit.
As it turns out....they went out for Chinese food and let me lounge around in the recliner and watch some pre-season NFL action and nurse a cold one.
That lonely flat iron steak had been soaking in Paymaster's Steak Marinade* all day.....and it yelled at me when I opened the fridge for a reload...."Cook me now".
So....a pair of reloads were grabbed along with that hollering flat iron steak and I headed outdoors and fired up the tunes and a grill.
Used Kingsford & some sweet smelling mesquite chunks. I absolutely love mesquite on steaks.
A couple slices of this steak went perfect with the sippin' suds. Slept like a king.
Reheated some for my breakfast this morning. Mighty tasty. Eggs with parmesan, pepper & smoked salt.
Kale salad kit with some extra parmesan, mozzarella & feta for wife's workday lunch.
Paymaster's Steak Rub = been doing my steaks his way for the last few years. I let them soak all day, overnight or ten minutes....however much time I have available.
Per steak recipe (double as needed):
* 2 tbsp olive oil
* 1 tbsp soy or teriyaki sauce
* 2 tsp McCormick's Montreal Steak Seasoning
* 1 tsp freshly ground expresso powder
I usually add some minced garlic, basil or Italian seasoning to it, too.
