Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by pixelfixed

We cook alot of skirt steak,as Gugi says it has great flavor and a good Bang for the buck.
Make sure to remove the membrane before cooking.

Is a skirt steak..same as a flank steak....I love me some flank steak !!!

Originally Posted by nessmuck

Is a skirt steak..same as a flank steak....I love me some flank steak !!!

No, entirly diff cut of meat.

They're adjacent cuts but anatomically different muscles. The skirt steak is part of the diaphragm (the muscle that separates the lungs part from the belly part and aids breathing). Well as far as my high-school biology memories go, not a doctor or a vet so I may be completely wrong....

Tonight I had the second half of the steak and this time snapped few pictures along the way:

First some salt and pepper and leave it at room temperature while making the salad:


After quick sear and resting cut it across the grain:


Finally, I put it on a bed of mashed potatoes and with the salad my plate was overflowing:


Dunno about bang for the buck though, at my store it's almost double what ribeye costs, but it has more flavor so I still get it. It may be a local thing though and in the rest of the country could be cheaper than the premium cuts.

Originally Posted by gugi

I haven't been to mcdonalds/burger king for years, if I have to get fast food some asian or mediterranean is just as quick and far more flavorful.

AAAAmmmmen !!

T-Bone tonight, will definately be posting pictures, they are huge. Better be awesome it was expensive lol.

Ordered it, so had to pay for it lol

Geek

Well gents, huge big TBone, I think I'm fit to pop. Served with shrooms and garlic mash. Oh and blue cheese sauce.

Geek

Update, each steak weighed 1lb 2oz, meat alone raw. We just weighed the bones lol.

Geek

Originally Posted by TheGeek

Update, each steak weighed 1lb 2oz, meat alone raw. We just weighed the bones lol.

Geek

T-Bone = The best of both worlds !!!!

Originally Posted by nessmuck

T-Bone = The best of both worlds !!!!

It was so good I almost wept. Then I had cake.

Geek

I was half an hour too late to the store and they'd already put away the fresh whole fish, so I got filet - swordfish. Finished it with butter and tarragon so it got pretty deep color.
For a side I had some leftover kale and with some dandelion sauteed them in the fat of two slices of thick cherry smoked bacon.
The wine was riesling, a quarter of the bottle went for deglazing the swordfish skillet, another half is already gone and the last quarter is already in my glass



Yummy!