Smokey Lew
Head Chef
We've had a lot of steak and potato posts lately so I though I would add mine . . . Flat Iron Steak and twice backed potato.
I marinated the steak in a combination of red wine, balsamic vinegar, a dash of onion powder and a pinch of sugar. Let is set refrigerated in the marinade for about three hours before grilling over direct coals. After preparing the potatoes for their second bake, they were given a 15 minute head start on the indirect side.
Stakes were salted and peppered then slathered with melted butter on each side before being placed directly on the grates.
Plated and half eaten . . . YUM!
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I marinated the steak in a combination of red wine, balsamic vinegar, a dash of onion powder and a pinch of sugar. Let is set refrigerated in the marinade for about three hours before grilling over direct coals. After preparing the potatoes for their second bake, they were given a 15 minute head start on the indirect side.
Stakes were salted and peppered then slathered with melted butter on each side before being placed directly on the grates.
Plated and half eaten . . . YUM!
Uploaded with ImageShack.us