My first Flat Iron, and Ceviche:)

cardiac_cadet002 · 10-20-2009, 09:15 PM

Picked up some flat irons on sale at Kroger today. Came home and searched on how to cook them. Taking advice from an earlier post by RTD, I rubbed with Dizzy Pig Cowlick and seared on the Egg at 550F to an internal of 130F in the thickest part.

All rubbed and ready to go

The Egg ready to go

On the Egg

Resting for 15 minutes

and finally all sliced

Made Ceviche tonight after tasting it for the first time this past weekend. Really good stuff. I guess this qualifies as a Surf and Turf night.

The flat iron came out great, tho its not RTD quality I'm sure. Still working on the hi-temp sear without burning it. All in all, I was really happy with it and left overs for fajitas tomorrow

NorthwestBBQ · 10-20-2009, 09:18 PM

Looks beauty.

Crazy Harry · 10-20-2009, 09:20 PM

RTD has danm nice pictures and yours look good also. I'll bet that tastes great

cardiac_cadet002 · 10-20-2009, 09:25 PM

Quote:

Originally Posted by Crazy Harry

RTD has danm nice pictures and yours look good also. I'll bet that tastes great

Agreed and yes it was

Abelman · 10-20-2009, 10:15 PM

Looks good. I have never seared them. I do mine at 400 degrees, five minutes per side. It's our favorite steak. It's also the only piece of meat I do by time and not internal temp.

pictures on request in the event you want to see how this method looks

BTW, outstanding ceviche, looks excellent!

NorthwestBBQ · 10-21-2009, 03:21 AM

I love ceviche too.

Que-Dawg · 10-21-2009, 03:32 AM

Looks dang good to me, the Ceviche looks like the bomb!!!

smknhotmama · 10-21-2009, 06:16 AM

That looks absolutely delicious! Great job......How was the homemade ceviche? It looks great...do you have a recipe?

bbq ron · 10-21-2009, 06:20 AM

looks great, just have to love that flat iron

ljh34465 · 10-21-2009, 06:33 AM

steak looks good - +1 on the ceviche recipe

cardiac_cadet002 · 10-21-2009, 08:12 AM

Here is the Ceviche recipe as I have it. Following the peeling and the deveining of the raw shrimp, I let it marinate in the lime juice for 1 hour (just because 5 minutes does not seem long enough to me to "cook" the shrimp, I had rather be safe than sorry)then add the other vegetables and let set for 2 hours. just before serving I added the wooster, ketchup, & SnP. Instead of saltines I served with blue corn tortilla chips.

Avocado Shrimp Ceviche-Estillo Sarita

US METRIC
INGREDIENTS (Nutrition)

* 2 pounds large shrimp - peeled, deveined and chopped
* 3/4 cup fresh lime juice
* 5 roma (plum) tomatoes, diced
* 1 white onion, chopped
* 1/2 cup chopped fresh cilantro
* 1 tablespoon Worcestershire sauce
* 1 tablespoon ketchup
* 1 teaspoon hot pepper sauce
* salt and pepper to taste
* 1 avocado - peeled, pitted and diced

DIRECTIONS

1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Ron_L · 10-21-2009, 08:16 AM

Thanks for the ceviche recipe! The whole meal looks great!

Phubar · 10-21-2009, 09:38 AM

Great job!
Thanks for the recipe!

cowgirl · 10-21-2009, 10:01 AM

Looks and sounds excellent! Thanks for the recipe too.

10-20-2009, 09:15 PM	#1
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN	My first Flat Iron, and Ceviche:) Picked up some flat irons on sale at Kroger today. Came home and searched on how to cook them. Taking advice from an earlier post by RTD, I rubbed with Dizzy Pig Cowlick and seared on the Egg at 550F to an internal of 130F in the thickest part. All rubbed and ready to go The Egg ready to go On the Egg Resting for 15 minutes and finally all sliced Made Ceviche tonight after tasting it for the first time this past weekend. Really good stuff. I guess this qualifies as a Surf and Turf night. The flat iron came out great, tho its not RTD quality I'm sure. Still working on the hi-temp sear without burning it. All in all, I was really happy with it and left overs for fajitas tomorrow __________________ Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen

10-20-2009, 10:15 PM	#5
Abelman Full Fledged Farker Join Date: 08-22-09 Location: Littleton, CO	Looks good. I have never seared them. I do mine at 400 degrees, five minutes per side. It's our favorite steak. It's also the only piece of meat I do by time and not internal temp. pictures on request in the event you want to see how this method looks BTW, outstanding ceviche, looks excellent! __________________ Pepperhead, Large BGE, Char-Broil Commercial Infra-red

10-21-2009, 03:32 AM	#7
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	Looks dang good to me, the Ceviche looks like the bomb!!! __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

10-21-2009, 06:16 AM	#8
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA	That looks absolutely delicious! Great job......How was the homemade ceviche? It looks great...do you have a recipe? __________________ ~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly"

10-21-2009, 06:20 AM	#9
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo	looks great, just have to love that flat iron __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

10-20-2009, 09:18 PM	#2
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Looks beauty.

10-20-2009, 09:20 PM	#3
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	RTD has danm nice pictures and yours look good also. I'll bet that tastes great

10-21-2009, 03:21 AM	#6
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	I love ceviche too.

10-21-2009, 06:33 AM	#10
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida	steak looks good - +1 on the ceviche recipe

10-21-2009, 08:12 AM	#11
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN	Here is the Ceviche recipe as I have it. Following the peeling and the deveining of the raw shrimp, I let it marinate in the lime juice for 1 hour (just because 5 minutes does not seem long enough to me to "cook" the shrimp, I had rather be safe than sorry)then add the other vegetables and let set for 2 hours. just before serving I added the wooster, ketchup, & SnP. Instead of saltines I served with blue corn tortilla chips. Avocado Shrimp Ceviche-Estillo Sarita US METRIC INGREDIENTS (Nutrition) * 2 pounds large shrimp - peeled, deveined and chopped * 3/4 cup fresh lime juice * 5 roma (plum) tomatoes, diced * 1 white onion, chopped * 1/2 cup chopped fresh cilantro * 1 tablespoon Worcestershire sauce * 1 tablespoon ketchup * 1 teaspoon hot pepper sauce * salt and pepper to taste * 1 avocado - peeled, pitted and diced DIRECTIONS 1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour. 2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving. 3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers. __________________ Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen

10-21-2009, 08:16 AM	#12
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Thanks for the ceviche recipe! The whole meal looks great! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-21-2009, 09:38 AM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Great job! Thanks for the recipe! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

10-21-2009, 10:01 AM	#14
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Looks and sounds excellent! Thanks for the recipe too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/