Tuesday, October 6, 2009

Beef Chuck Flat Iron Steak, Change and 5K update

Eating good grass fed beef doesn't have to break the bank. If your on a budget there are really good overlooked cheaper cuts you can get. Familiarise yourself with them and ask your butcher. They usually don't put them in the display case, but they often have them in the back.
Beef Chuck Flat Iron Steak, is one of those cheaper cuts. Much like flank steak or skirt steak with a little less marble, but more tender. Takes to marinades real well like the other 2.
Cut up some onion and garlic. Then lightly slice a little cross grid pattern on both sides of the steak. This will "hold" your marinade better. Couple of dashes of garlic powder and chili powder.
Next take a small container and mix some toasted sesame oil, tamari sauce, juice of half a lemon and a tblspoon of maple syrup. (you can leave the maple syrup out, but it will create a really nice crust when you grill it)
Mix it all together and refrigerate over night.

Will post pictures of the end result. Since I was shopping for cheaper cuts. I also bought some grass fed OXTAIL. I will share an amazing easy and delicious recipe with you tomorrow.

CHANGE; I've said it before, life is change. The only constant is change.....yet when things change, why do we dig our heels in so hard. Instead, try and let go, and flow with what's happening. They say to roll with the punches, I like to say "expect the punches" they are part of life and you'll be less surprised when they come at you and you will be able to adapt to the situation much easier. So..........just found out that due to a scheduling change with my kids, I can't run my much anticipated 5K tomorrow. I could stomp my feat like a little kid that's not getting his ice cream, but that doesn't really help now does it? ;-) I quickly found out there is a 5k coming up Dec. 12th. So that will be my day. Change, accept, adapt and move on ;-)

Jeff Erno just lost a cousin unexpectedly at age 42. Puts things in perspective doesn't it?

Wishing you strength and courage Jeff, through these difficult times.

8 comments:

Smoketheblowfish said...

I'll opt to keep the maple syrup...sometimes manfood should have crusts.

Now I gotta wait until December for the much anticipated 'post 5k' post? Uh uh, nope, I don't think so. Surely there must be 3.2 miles of road near your home??? How about an 'unofficial I ran a 5k in my neighborhood post race' post?

There are few things on the internet which I look forward to:

*seeing how much weight/fat my blogging amigos lose

*Takeru Kobayashi on YouTube

*people cutting time off of 5/10ks

don't let us down, don't let us down


later

MikeZ

Jeff said...

Thanks for the kind words and cool recipe. Sorry about the 5k.

jeff

Anonymous said...

I like what smoketheblowfish said!!! You must not wait until December, unofficial 5K's ROCK!!! I will be among others waiting to hear how your first unofficial goes. ;-)

Andy's Blog said...

Marc, well if nothing else you have two more months of training to really drive that 5k time down.

I liked that pic so much I got a big old slab of meat at the butchers today and am going to try out that marinate for tomorrow.

So do you employ the sear/slow cook method also?

Marc said...

MikeZ,

You're on ;-)
5K in my neighborhood post coming up.....I don't know if I can compete with Kobayashi for entertainment.....maybe I'll run holding a case of hotdogs ;-)
Thanks for the support Mike.

Jeff,
Hang tough!!

Anonymous,
See my reply to MikeZ aka Smokethe blowfish, I will not let you guys down. Some special tunes and i'm running ;-)

Andy,

Thanks for the support. I will run an unofficial one before that....and al ready looking forward to Dec 12th.

The marinade is delicious. Todays post has the results. Yes I do use sear and slow cook for my grass fed beef, however....for this type of cut (and flank and skirt steak) if the piece of meat is all the same thickness, I like to slice it before grilling. That way everything comes out just right. I grill mainly with wood charcoal, I didn't make a very hot fire for this one, about a 4-5 mississipi.
Let me know how yours came out.

Marc

mamazee said...

enjoying your blog :)
we just started doing the paleo thing about a month ago and i gave up already - so hard! But my husband is still on the wagon, and i want to get back on ... and eat well instead of fried eggs, salsa and nuts :)... I really appreciate all your food ideas (wish we had your climate, too... sigh...)
in canada...

123 123 said...

Cool article you got here. I'd like to read something more concerning that theme. Thanx for posting this information.
Sexy Lady
Female Escorts

viagra online said...

Wow it looks amazingly delicious and big, IM carnivorous person, and meat recipes like this one are not to dismiss.