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Name:   muddauber - Email Member
Subject:   Flank Steak with Advocado Salsa
Date:   2/27/2013 6:34:56 PM (updated 2/27/2013 6:42:22 PM)


Ingredients:
3 avocados - peeled, pitted and diced
1/2 onion, minced
2 Roma (plum) tomatoes, diced
1 clove garlic, pressed
1 bunch fresh cilantro, chopped
1 teaspoon ground cumin
2 teaspoons crushed red pepper flakes
3 tablespoons lime juice
3 tablespoons olive oil
salt and black pepper to taste
1 tablespoon kosher salt
2 tablespoons ground cumin
1 teaspoon crushed red pepper flakes
2 teaspoons ground black pepper
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon ground cinnamon
1 (1 1/2-pound) flank steak

Best flank I've found on the North side is at Winn Dixie in Alex City.  Two steaks per package.
Really really watch the temp and Do Not overcook.  Oh, that tip about wrapping meat applies to all grilling. Your meats will be so much more moist than just resting the meat.

 Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside.
Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.

enjoy.  Don







Name:   Ulysses E. McGill - Email Member
Subject:   Flank Steak with Advocado Salsa
Date:   2/27/2013 8:34:06 PM

Don, Glad to see you're up and running again....this sounds great. I may try it on a flank steak and a skirt steak for comparison.



Name:   roswellric - Email Member
Subject:   Flank Steak with Advocado Salsa
Date:   2/27/2013 9:22:49 PM (updated 2/27/2013 9:25:11 PM)

Looks great. Lots of ingredients but I'll study it.

Winn-Dixie has made marked improvements since Bi-Lo bought it out...(is this a mating of feminine hyphenated grocery stores?) WD keeps giving me reasons to come back. Beef is really good... chicken is waterlogged though. I call it heat shrinkable chicken.



Name:   muddauber - Email Member
Subject:   Flank Steak with Advocado Salsa
Date:   3/4/2013 9:22:40 AM

I haven't tried skirt.
I've gotten a new thermometer that I can preset temp or time alarm.  Only got to use it once before really going down last year. Looking forward to using it lots this year.  Ok to use at or below 400. For this meat, it should be extremely valuable.



Name:   Mack - Email Member
Subject:   Hey RRRRRRic??
Date:   3/6/2013 6:12:22 PM

Are you going out there on that limb and recommend the Winn Dixie in AC for beef? I have not been in that grocery in 10 years at least. But, if they are improving as you say, I would love to have that choice to shop for meats and fish??
What say you? Honest.



Name:   roswellric - Email Member
Subject:   Hey RRRRRRic??
Date:   3/7/2013 10:22:15 AM

Yes I would and I do. It's Choice instead of the lower grade stuff the Pig and Foodland sells (Select I think) - for about the same price. I have gotten some good top round (London Broil) strips there lately too.

BTW if you guys want to stock up on NY strips Tigertown  Kroger has them whole for $4.99 rat now. Last one I got was just great.

BTW-2 Foodland has been selling ideal size fryers 2.5 -3 lbs. Quality seems good too. You just can't fry a 4 lb chicken. It ain't right.

Here endeth the grocery report.



Name:   muddauber - Email Member
Subject:   Hey RRRRRRic??
Date:   3/7/2013 2:44:55 PM

I'll go along with you on WD meats.  Shop Kroger as well when in Aburn. 
I subscribe to Wolfgang Puck's adage:
"Start with good ingredients and don't screw it up".
Amen to that.




Name:   Zman - Email Member
Subject:   Hey RRRRRRic??
Date:   3/19/2013 10:48:58 PM

I much prefer the Pig in AC for chicken--fresh and never frozen.  The family pack of thighs is 97 cents a pound this week.  Seem to have something in the chicken department at sale price every visit.

We also enjoy their NY strips and rib eyes.  Seem to be cut a little thicker than WD.  You have prompted me to look a little closer to the WD meat counter, however.  Have not seen flanks at the Pig that I have noticed....

Thanks for the tip on Kroger's sale.... I will be there tomorrow!

Zman



Name:   roswellric - Email Member
Subject:   Kroger Update
Date:   4/22/2013 4:57:39 PM (updated 4/22/2013 4:59:17 PM)

You can go online and set up an account with Kroger for your preferred location and weekly ads. They now have online coupons so you don't have to clip the dang things. They automatically load on your account and if you buy one of the items it automagically gives you credit. You can click on the ads and it will generate a shopping list and coupon list too if you want. You need a Kroger card to do it though...you may have needed one to get the $4.99 strips and other sale items too.

Thanks I'll try their chickens. I like 4 lb. for rotisserie and 2.5-3 lbs. for frying.

BTW the meat dept guys at W/D are tops. Good guys.



Name:   Mack - Email Member
Subject:   Kroger Update
Date:   4/23/2013 6:16:28 PM

WD Alex City??



Name:   roswellric - Email Member
Subject:   Winn Dixie (now owned by Bi-Lo)
Date:   4/27/2013 8:27:34 PM







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