Originally Posted by
corky
I thought it was too dessert-ish too but very pretty.
...
The dry rub & the chimmichuri & the hickory chips made the tri tip delicious but way too done for my taste. 2 1/2 lbs and I swear it was done in 15 minutes. I figured the probe was wrong so I kept sticking a reg thermometer in it and got different temps. I should have trusted the probe.
That was my first thought, very pretty but not really charcuterie. I would feel proud bringing that to someone's house as a gift though.
That steak is over done for me, but perfect for my wife...still looks very tasty.
Originally Posted by
work2fly
Cast iron pizza tonight.
That looks amazing. Still pretty thin, right? Maybe a half inch?
My wife got ambitious last night and tried a Stephanie Izard recipe she found for skirt steak lettuce wraps. She's a recipe follower, but I still managed to get one little addition in
. We had a flank steak so used that instead. Marinated in the Little Goat Went to Korea sauce for a few hours and then thrown on a hot grill. 3 different toppings for the wraps - fresh cilantro from our small garden, quick pickled matchstick vegetables (carrot, daikon, and Persian cucumber), and Kewpie mayo mixed with more of the Little Goat sauce. The mayo mix was underwhelming, so I convinced her to add some sambal olek, which helped a little. But overall very good, we'd do it again. Surprisingly light meal for Korean flank steak.
Tonight we're going to a Greek place that does a Fri-Sat raw bar. No published menu as apparently it changes each week with whatever the chef can get. But always $1 oysters. We stopped in on a whim last fall for a glass of wine and ordered 6 oysters with it, and they were good quality. Tonight will be our first time actually eating a meal there, but I'm hopeful we'll get some good seafood.