Sun-dried Tomato and Queso Fresco

Stuffed Flat Iron Steak Pinwheel

I am always trying to think of new ways to make old foods.

Case in point; the flat iron steak.

This is a relatively new cut of meat

that was developed by scientists at the University of Nebraska

and the University of Florida.

They wanted to take a cut of meat from the shoulder

of the cow that commonly went to waste because of the

tough connective tissue that ran right down the middle of it.

They figured out a way to cut this piece of meat

eliminating the connective tissue

and the flavorful flat iron steak was "born."

As this piece of meat is a non-loin cut,

it should be marinated before cooking and should never

be cooked past medium.

Now that you know a bit more about flat iron steaks,

let's get on with the cooking.

The Sun-dried Tomato and Queso Fresco Stuffed

Flat Iron Steak Pinwheel covered

with a honeyed soy whiskey glaze.

The ingredients for the stuffed steak are:

the flat iron steak

1/4 cup crumbled Queso Fresco

1/4 cup minced sun-dried tomatoes*

2 tablespoons Country Dijon

1 clove garlic, grated

Pinch salt

Pinch black pepper

*I dry my own tomatoes, either in the sun,

or if the weather does not permit, in the oven set on 200,

with a bit of olive oil.

This is a good way to use tomatoes that are a bit wrinkled.

I then keep this bag in the freezer.

Carefully slice the steak open from the side, butterflying it. Looks like I need to practice. Mix the ingredients for the stuffing. And spread the mixture evenly over the steak. Then roll up, starting at one long end, making sure to keep the roll tight. Now you can practice your bondage knots. Oh, I'm so knotty.

Next up on the agenda is the marinade.

I personally never measure the ingredients,

but I did this time for you:

1/3 cup whiskey

1/4 cup cider vinegar

2 tablespoons honey

1/4 cup soy sauce

Pinch black pepper

1 teaspoon red chili flakes

1 teaspoon ground garlic

Mix together.

Marinate the meat in the marinade for at least an hour,

turning every 15 minutes or so.

About an hour before cooking the meat,

take the meat out of the fridge to allow the meat

to come to room temp.

Heat an oven-proof skillet over medium-high

heat on the stove.

Add a couple of tablespoons of oil

and when the pan is hot,

add the meat.

Sear on all sides and pour the marinade over the meat.*

Place the pan in a pre-heated 350 degree oven

and roast until the internal temperature reaches

135 degrees.

Take out and cover with foil.

Allow to rest for 10 minutes before cutting the strings

and carving.

*There is some controversy about reusing marinade

that has had raw meat in it.

My take on this is that you are eating formerly raw meat,

so why not the cooked marinade,

as long as it has been thoroughly cooked?

However, if this does bother you,

then by all means, just make up another batch

of the marinade, heat it up in a pan and

reduce it by half.

Ready for service.

Gotta work on those carving skills.

The meat was perfectly cooked.

And this was a delightful dish.

The meat was tender and the filling didn't overpower it.

The glaze was slightly sweet and had

a bit of a bite to it.

This dish definitely goes into the recipe rotation.

And Now for the Real Reason

We Traveled to Philadelphia

My dear husband had been nominated for

a 33rd degree in Free Masonry.

Now, for you in the know, this is a very big thing.

This an honor among honors.

The members of the class of 2010 meet for lunch at

Supreme Council.

A serviceable Caesar salad starts out our meal.

My husband received his entree of roasted chicken breast

with green beans (the ubiquitous Masonic vegetable)

and red bell pepper.





I had to opt for the vegetarian dish.



Thus, I had ravioli with tomato sauce.



Do you like how they still managed to work

in the green beans?



That, my friends, is dedication to the craft.






The dessert dish was straight from Sam's Club.



Chudleigh’s™ Apple Blossoms to be exact.



They might have even been better if they were warm.



Hey, I call 'em like I see them.







Later that evening,

after rushing back from our Philadelphia tour but before seeing the Liberty Bell,

we arrived in time at the Academy of Music for Vespers.








This is a lovely place.

This is old time elegance.

This man has a wonderful voice.

I'm sorry you can't hear it.

Even the lobby is elegant.

Another night, and more pictures.

I also had help from a special friend.

Thanks, JK.

A special shadow.

This night we were treated to the sounds of the

famed Philadelphia Boys Choir.

Check off yet another Bucket List item.

Midway through the performance

the ladies of the 33rd degree candidates received

a red rose.

Lovely,

but now I have to figure out how to get this back to Indiana

on a bus.

Later another lady mentioned leaving the rose for

the cleaning lady.

*Smacks head.*

Now, why didn't I think of that?

Finally the big night arrived and the ladies are

anxiously waiting for their men to arrive.

The Indiana banquet was held at the

Pennsylvania Grand Lodge Masonic Temple.

The salad was Mixed greens with tomatoes and cucumbers.

The entree was an herb crusted flat iron steak

served with Rosemary mushroom jus and Madeira sauce

with basil pesto Israeli couscous,

sauteed broccoli, mushrooms and red peppers.

Oh, yeah, for those who aren't allergic to chicken

- lucky you - this dish also includes this luscious fowl.

I cry foul.

Dessert was a triple chocolate layered cake

with whole strawberries.

Lunch and a Show

I had plans to go to the Ladies' Luncheon

at the Scottish Rite Cathedral in Indianapolis on Tuesday.

Thankfully, the snow had stopped falling

and the snow plows had finally been able to

clear the roads.

My dear husband had agreed to go with me

so I would have some company on the trip.

Isn't he sweet?

Let's hit the road, shall we?

The road outside our neighborhood is passable,

but still snow-covered.

The main road to Indy was nicely cleared.

There's one of those snow plows at work now.

This is how I like my snow -

on the ground and covering the trees,

but not on the roads.

Welcome to Indianapolis.

The signs on this parking lot always carry humorous messages.

Today's message reads

"Salt truck drivers love de-ice."

Oh, it looks like I might enjoy today's presentation.

Our salads arrived.

Thomas Caterers of Distinction presented us with a

Roasted Beet Salad with Rainbow Micro Greens

and candied Pecans garnished with an edible

Purple Dendrovian (try Dendrobium) Orchid.

The salad was quite delicious, with the flavors of the beets,

micro greens and pecans

nicely complemented by a bit of cream cheese.

I chose not to eat my orchid.

I prefer to look at them rather than eat them.

Then our entrees arrived.

We had a Drunken Flat Iron Steak

on a bed of Sweet and Purple Potato Hash

with crusty Ciabatta.

Thomas' Homemade Rolls with Butter

accompanied our dinner.

Finally we got to the dessert of

Key Lime Mousse Parfait.

Once again Thomas Caterers delivered a delicious meal.

*

And now on to the show.

I understand it is about Orchids.

Well, what do you know?

It turns out that I'm the speaker.

Hopefully I entertained the ladies with my presentation on orchids.

Who knows,

perhaps even some of them might be inspired

to try growing these beauties at home.