SmokinAussie
Smoke Blower
G'Day Bruces! 
I gotta phirst say this is a long one.
Two processes involved. Phirst I prepared a phlat iron bephore I could make the Sammich. It was worth it and I had phun.
Phor those that do not know, a Phlat iron steak comes from what we here in Downside Up Land call an Oysterblade Steak. In the UK it's a Pheather blade. It's phrom the shoulder blade area... obviously.
So I got this cheap.
And because I got it cheap, I was prepared to have some wastage. Not to mention I have never done this bephore....What could go wrong?
Unpacked... Side One:
and Side Two:
Lots of work to do here...
So trimmed Side One:
Trimmed Side Two:
Then I cut it in half to show this:
You can see as cut, there is a layer of silver skin and gristle going the length of the muscle... So.
Cut along the gristle.
And aphter a phuck tonne of pharking about, you end up with phour phlat iron steaks.
And all these trimmings... Gristle in one bowl and some decent beeph trimmings in the other.
Next day I went to a phancy supermarket and actually phound a phlat iron steak with the silverskin not well trimmed.... AND expensive!
So I think I did pretty well.
Bought a Baguette phrom the Baguette delivery God.
Went home. Did some gardening to work up a hunger then got my chit together...
Started on the WGA with some bell peppers, sauté in my CS little pan. Phirst time using it on real phire.
The Baguette, some Taleggio and home made red onion pickles.
Rearranged the coals and made some space for the Phlat Irons...
No phat on a phlat iron, so no phlare ups and not a lot oph color. Very thin too so, phlpetty phlip and done in an instant. Both steaks done and just sitting in the pan with the peppers.
A bit oph a rest and it's Sammich making time!
Cut the baguette. Bit of mild German Mustard, both sides. Hard to slice Taleggio as a soft mild cheese, but you get the idea.
Sliced the Phlat Iron.. Phark!
ALL oph it on the bread... NOW!
Peppers.
Cheese and pickled onions...
And ready for some kinda presentation... How the phark do I close this sammich... Should I even try?
Anyway I cut this in halph...
Smashed it closed and had a bite.
And because the light was poor, an obligatory pool shot.
Ultimately, how is a Phlat Iron Steak Sammich?
The steak was so tender and delicious. The peppers were a flavor bomb. The Taleggio cheese was the perfect mild soft cheese for this. I can't really believe how balanced and delicious this was.
Iph you do not believe me, get the phark over to Downside Up Land and I will MAKE YOU THIS SAMMICH!
Cheers!
Bill
I gotta phirst say this is a long one.
Two processes involved. Phirst I prepared a phlat iron bephore I could make the Sammich. It was worth it and I had phun.
Phor those that do not know, a Phlat iron steak comes from what we here in Downside Up Land call an Oysterblade Steak. In the UK it's a Pheather blade. It's phrom the shoulder blade area... obviously.
So I got this cheap.
And because I got it cheap, I was prepared to have some wastage. Not to mention I have never done this bephore....What could go wrong?
Unpacked... Side One:
and Side Two:
Lots of work to do here...
So trimmed Side One:
Trimmed Side Two:
Then I cut it in half to show this:
You can see as cut, there is a layer of silver skin and gristle going the length of the muscle... So.
Cut along the gristle.
And aphter a phuck tonne of pharking about, you end up with phour phlat iron steaks.
And all these trimmings... Gristle in one bowl and some decent beeph trimmings in the other.
Next day I went to a phancy supermarket and actually phound a phlat iron steak with the silverskin not well trimmed.... AND expensive!
So I think I did pretty well.
Bought a Baguette phrom the Baguette delivery God.
Went home. Did some gardening to work up a hunger then got my chit together...
Started on the WGA with some bell peppers, sauté in my CS little pan. Phirst time using it on real phire.
The Baguette, some Taleggio and home made red onion pickles.
Rearranged the coals and made some space for the Phlat Irons...
No phat on a phlat iron, so no phlare ups and not a lot oph color. Very thin too so, phlpetty phlip and done in an instant. Both steaks done and just sitting in the pan with the peppers.
A bit oph a rest and it's Sammich making time!
Cut the baguette. Bit of mild German Mustard, both sides. Hard to slice Taleggio as a soft mild cheese, but you get the idea.
Sliced the Phlat Iron.. Phark!
ALL oph it on the bread... NOW!
Peppers.
Cheese and pickled onions...
And ready for some kinda presentation... How the phark do I close this sammich... Should I even try?
Anyway I cut this in halph...
Smashed it closed and had a bite.
And because the light was poor, an obligatory pool shot.
Ultimately, how is a Phlat Iron Steak Sammich?
The steak was so tender and delicious. The peppers were a flavor bomb. The Taleggio cheese was the perfect mild soft cheese for this. I can't really believe how balanced and delicious this was.
Iph you do not believe me, get the phark over to Downside Up Land and I will MAKE YOU THIS SAMMICH!
Cheers!
Bill
