That's pretty much what I do too...maybe a tiny splash of sesame oil or some ginger too. You got a really nice crust on it.

Growing up, my parents would add a little honey with minced garlic and soy sauce. I don't like that cut anymore, so haven't had it in many years.

Enchiladas
Nopalito chips with guacamole

organic strawberries
cara cara orange

it’s raw wild prawns (shrimp) - not the Argentine red shrimp which I also have. I can snap a photo if you want to see the outer label.

Just wild shrimp.
Costco probably has a 5:1 ratio for shelving of frozen farmed to wild shrimp. It was a relief to find any wild prawns so it was hard to really quibble about a 4-lb bag.

I usually look for the 16-20's for cooking. I guess it depends on what you're making, but without tails these are a full bite each for me.

My friend who gave me the recipe marinates at least four hours and uses high heat - 1 minute and flip, 4 minutes and flip, 4 more minutes on side one, remove from heat and tent. I try to follow that and usually get a nice char. It's such a great cut for a group because the thinner ends get well done (but still tasty) and you can get a nice medium rare to rare (if its thick enough) in the center.

I never even heard of the cut growing up! We had round, sirloin and occasionally t-bone. Time you gave it another try. ;)

Now, we rotate between this and Santa Maria tri-tip. Each time, we say the one we just grilled is the best. :D

I think 4 hours is the maximum time that I would marinate...I have had the meat get a little mushy when I over marinate it. And I think when I do it, it is only about 8 minutes total time. Of course it depends on the thickness too. You are right--it is great for a group & reasonable priced. Also good in tacos. I love a tri-tip but haven't made it in a long time...it is a lot of meat!
Lol--I wonder if declaring the most recent one "the best" has to do with memory loss!! I do it too.

I marinated about 5 hours the other day - usually stick to about four but went longer as somebody's mouth was numb from the dentist. It was just perfectly tender. I'll keep in mind the potential mushiness for future reference.

NYT has a good "Steak N Bacon cheddar meatball" recipe that calls for diced leftover steak (if you like a labor intensive glorified bacon cheddar burger :)) - so that's where the tri-tip leftovers we don't eat go. Then we freeze half the meatballs - we get about four meals total out if them. It makes 24 total.

IIRC, you're from the Chicago area? Growing up in the Midwest as well, I can confirm we didn't know about flank steak, skirt steak, etc. One of my uncles was a dairy farmer and my parents would get a half a cow (processed of course) each year for pennies on the dollar, at cost. I guarantee you that among the many T-bones and Sirloins in our freezer, there was never a flank. Now it's one of my favorite cuts. Maybe back then it was considered scrap meat, I don't know.

Tonight - buffalo chicken salad and probably a stiff Coke cocktail (Even though I don't drink much soda, I like the taste of Coke with spicy foods). Tomorrow, the dog and I are on our own for dinner, which is the perfect time to make something my wife doesn't like. But it may just end up being takeout instead.

Flank steak was in regular rotation during my (East Coast) childhood, so I assume it was an affordable cut for a family of four.

We're heading to our local pub for an outdoor dinner.

here’s the frozen wild shrimp - despite the label, it’s in freezer bin at Costco. I even looked at the temperature (-3 degrees)

https://cimg1.ibsrv.net/gimg/www.fly...fdaee0e57.jpeg

What do you mean despite the label?
Well if you want a smaller package size (and smaller shrimp) the argentinian red shrimp that I thought you said you bought is only 1.5 lbs and is also wild. Maybe I was confused because you always say red king crab legs & I just assumed red shrimp too!

Our pub has new menu items including (as I've previously mentioned) a pizza with a white sauce, ham, bacon and dill pickles. And I love it. Mr. CE is a pizza purist. He believes that pizza has to have red sauce on it, and only traditional ingredients. (Even chicken is too out there for him.) The last time I got my pickle pizza, he grabbed a slice. And then another slice. And then tonight he ate another two of my slices. And has finally admitted that non-traditional pizza toppings can be good!

Where is this pizza pub, if I may ask? That sounds really good, actually!

I don't know why, but when I saw your post about pizza I immediately had a craving for Tedino's - no idea why that place just popped into my head. Edgewater on the brain, apparently.

Yay for dill pickles on pizza! I have been telling you guys. Next I have to convince you to put pepperoncini mixed with honey on your pizza.

Chocolate orange martini
leftover pasta primavera
chilean sea bass with lemon & garlic browned butter
https://cimg0.ibsrv.net/gimg/www.fly...3e7e8c28ec.jpg

I'm from Rockford (as my dad always said, "a good place to be from" - and it is more true now than ever) and never heard of skirt steak either until I moved to Chicago and saw it on a menu and nearly swooned when I tasted it. :D