Alfer's post about steak difficulties got us thinking mmmmmeeeat, so we picked up a couple strip steaks this morning and tried to pretend we were having a steakhouse meal. There was a drop of Nuketater Salad left, and I made creamed spinach. There's a salad in there somewhere. The steak was an inch and a half thick! It got a coating of mayo, and SB SPG, and searmarks via the Weber mini-Q. No smoke, but it managed to taste a LITTLE smoky. Maybe due to the grill catching on fire yesterday.
Not as tender as some other cuts, but still pretty good.
Scorchmarked Steak
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Scorchmarked Steak
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Re: Scorchmarked Steak
And when the grill catches on fire it's a surefire reminder that it's time to clean it out.
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Re: Scorchmarked Steak
?Fire? well no wonder you gotz Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrill Marks - - - - I see that it didn't bother the goodie part of that steak any.
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Re: Scorchmarked Steak
Creamed spinach...please splain!
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Re: Scorchmarked Steak
Russ wrote:Creamed spinach...please splain!
Russ
Ahhh...! Do you not know creamed spinach in NZ? It's a steakhouse staple, usually made by cooking chopped spinach, making a classic bechamel sauce, and mixing the two. I love creamed spinach.
But my middle name is 'Layy-Zee.' And I can't make a bechamel that doesn't disappoint me.
So I take a box of frozen spinach, a can of cream-of-whatever soup, a generous pinch of dried onyawn, and a few seasoning. Throw them all in my mini-slow cooker, work it on high for a while, then turn to low.
Done! No muss, no fuss. Woohoo.
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Re: Scorchmarked Steak
Count on a Sailor to catch a big Striper.
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Re: Scorchmarked Steak
bechamel sauce I need to get out more
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Re: Scorchmarked Steak
Sailor Kenshin wrote:Russ wrote:Creamed spinach...please splain!
Russ
Ahhh...! Do you not know creamed spinach in NZ? It's a steakhouse staple, usually made by cooking chopped spinach, making a classic bechamel sauce, and mixing the two. I love creamed spinach.
But my middle name is 'Layy-Zee.' And I can't make a bechamel that doesn't disappoint me.
So I take a box of frozen spinach, a can of cream-of-whatever soup, a generous pinch of dried onyawn, and a few seasoning. Throw them all in my mini-slow cooker, work it on high for a while, then turn to low.
Done! No muss, no fuss. Woohoo.
Thanks for info, I've made bechamel sauce so I will try with silver beet, or as you call it collards. Think this might be real good. I'll think about the quick way as well.
Russ
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Re: Scorchmarked Steak
OldUsedParts wrote::?: bechamel sauce I need to get out more
White sauce. Y'know, a butter roux that has no color, and then you add milk.
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Re: Scorchmarked Steak
so do you use flour or cornstarch as a thickening agent
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Re: Scorchmarked Steak
Back to the important part- the steak:) cooked perfectly.....that's a .....skills on display.
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Re: Scorchmarked Steak
OldUsedParts wrote:so do you use flour or cornstarch as a thickening agent
Flour n butter is your roux, milk for bechamel. I only use cornstarch as a thickener for my shroom sauce.
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