So, I had made some flat iron steaks on the barbeque last night. I had leftovers, so I thought this would be great with eggs. This recipe serves 2.
3 eggs beaten w/ a splash of milk
a couple of snips of green onions/scallions
2-3 oz. leftover cooked flat iron steaks, cut into bites
1 slice American cheese
1 slice Swiss cheese (or whatever cheeses YOU like)
Preheat your GT Xpress. Spray wells (top and bottom) with Pam/cooking spray. Divide egg mixture between the 2 wells. Do NOT overfill. Add steak & onions. Cook 2-3 min. until bottom sets. Flip as best you can. It will break apart, but that's okay. This is a scramble, not an omelete. Cook another 2-3 min. (turning once or twice). Top with cheese, but don't close the lid! When cheese is melted to your liking, serve.
I served mine in the photo with a dark wheat bread with butter. I also served a few drops of hot sauce on my scramble. Yum!
Showing posts with label steak. Show all posts
Showing posts with label steak. Show all posts
Friday, July 4, 2008
Saturday, May 3, 2008
Beef Pinwheels
Now, you can make these pinwheels yourself, or my local food store has them already cut up into individual pinwheels. I just need to season them before cooking.
1 beef pinwheel
Preheat your GT Xpress. Pop it into the well. Cook about 15 min. for medium-well.
If you'd like to make several pinwheels, here's what you do...
1 strip steak or eye round steak or flank steak (something good for broiling) - 1/2" in thickness
garlic powder, onion powder, S&P
about 1/2 bag fresh spinach or baby spinach, washed & stems removed
about 9 slices of deli-style provolone cheese
kitchen twine
The steak should be in a rectangle or square shape, about 12" x 8" so it's easy to work with. You can pound it if necessary to get it to the desired thickness and size. If you pound it, place a piece of Saran Wrap under and on top of the meat. Then pound gently into the direction you need to pound to get the shape and size needed. Season the meat. Place spinach on top. Then cheese in one layer. Roll tightly. Tie at 2" spacing down the length of the roast. Cut the roast between the ties of twine, and you will have pinwheels that are 2" thick.
1 beef pinwheel
Preheat your GT Xpress. Pop it into the well. Cook about 15 min. for medium-well.
If you'd like to make several pinwheels, here's what you do...
1 strip steak or eye round steak or flank steak (something good for broiling) - 1/2" in thickness
garlic powder, onion powder, S&P
about 1/2 bag fresh spinach or baby spinach, washed & stems removed
about 9 slices of deli-style provolone cheese
kitchen twine
The steak should be in a rectangle or square shape, about 12" x 8" so it's easy to work with. You can pound it if necessary to get it to the desired thickness and size. If you pound it, place a piece of Saran Wrap under and on top of the meat. Then pound gently into the direction you need to pound to get the shape and size needed. Season the meat. Place spinach on top. Then cheese in one layer. Roll tightly. Tie at 2" spacing down the length of the roast. Cut the roast between the ties of twine, and you will have pinwheels that are 2" thick.
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