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Old 04-26-2008, 04:14 PM   #1
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BBQ steak questions...???

Paul wants to BBQ tomorrow...

Which should I pull out of the freezer??

flank steak
tenderloin
chuck steak
New York steak
Top round
serloin tip

What kind of sauce would you recommend??

And..even more importantly... how long should they be on the grill?

Thanks, T

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Old 04-26-2008, 04:21 PM   #2
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New York!
We just put a little EVOO, kosher salt and cracked pepper on ours before grilling.
I like A1 sometimes......
I haven't grilled the steaks ever! I let TJ do it every time. He does them perfect and I'm afraid to screw them up like I did the chicken my first time!!
I'll let you know how long mine were on tonight once we get that far. :)
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Old 04-26-2008, 04:23 PM   #3
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Thanks Suzi.

I don't bbq either..no way... let the men do it so they can feel manly and proud.

:)
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Old 04-26-2008, 04:28 PM   #4
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flank steaks are great for marinating ... awesome for fajitas .. cook to medium..
tenderloin is a family favorite .. salt and pepper cooked med-rare ..
sirloin tip makes great kabobs ..
ny strip is good with salt pepper and some steak butter when done ..
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Old 04-26-2008, 04:47 PM   #5
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Thanks Q I think I'll go with the NY since both you and suzi mentioned that. :)
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Old 04-26-2008, 05:13 PM   #6
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a lot at steak!

new york sounds just wonderful. i agree, just salt and pepper or maybe monteral steak seasoning.

babe
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Old 04-26-2008, 05:23 PM   #7
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I like to marinate flank steak in Italian salad dressing and grill to medium-rare. Slice thinly and serve over salad.

New York is good, too, just as everyone has said.

When we were renovating our kitchen last year (started in May, finished [pretty much] in Sept.), I became friends with the grill. Now I feel as confident as DH, although I still let hiim do most of the grilling
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Old 04-26-2008, 06:22 PM   #8
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I'll be the odd one out, I say chuck steak.
I've never been a fan of NY steak (assuming you mean strip). Not that I won't eat one....
But a chuck steak done on the grill.... mmmm. Nice and juicy, tender.....

Pull those babies out and get them ready for 11:00 AM tomorrow! Grill 'em, make some garlic toast to set them on when they come off the grill, scramble up some eggs..... oh yeah, babe. Brunch at it's finest
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Old 04-26-2008, 06:31 PM   #9
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Brunch does sound good... poached eggs sound better though than scrambled lol.. I like the soft runny yolks!!

Italian dressing is a good idea too! I love this place. So many choices!!
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Old 04-26-2008, 06:36 PM   #10
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I would choose the flank with the following recipes.

Chimichurri Steak
with
Chimichurri Sauce
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