It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon. Cut side down on the grill over hot coals. Covered the grill. That's gonna go about 20 minutes or so until it is nice and fork tender. The "meat" from the squash will be scooped out and mashed with some butter and seasoned to taste and kept warm.
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. I'll grill that about 15 minutes, just so it's done medium rare. Then it will sit for 5 minutes before being sliced thinly across the grain. Several days eating in the works here 🙂 Much of it will probably go into the freezer for a quick meal later on. Yum and yummer!
It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon. Cut side down on the grill over hot coals. Covered the grill. That's gonna go about 20 minutes or so until it is nice and fork tender. The "meat" from the squash will be scooped out and mashed with some butter and seasoned to taste and kept warm.
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. I'll grill that about 15 minutes, just so it's done medium rare. Then it will sit for 5 minutes before being sliced thinly across the grain. Several days eating in the works here 🙂 Much of it will probably go into the freezer for a quick meal later on. Yum and yummer!
Oh boy... good eating. I like to grill winter squash cut side up, till its skin is crisp and edible... 'bout an hour, hour and a half... butternut is my fav.
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon. Cut side down on the grill over hot coals. Covered the
grill.
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Quoted message said:
That's gonna go about 20 minutes or so until it is nice and fork tender. The "meat" from the squash will be scooped out and mashed with some
butter
Quoted message said:
Quoted message said:
and seasoned to taste and kept warm.
When the squash is done on the grill I'm slapping on a 2 pound flank
steak
Quoted message said:
Quoted message said:
that has been marinating all day in a combo of teriyaki, dry sherry,
garlic,
Quoted message said:
Quoted message said:
onion, ginger, pepper and a splash of oil. I'll grill that about 15 minutes, just so it's done medium rare. Then it will sit for 5 minutes before being sliced thinly across the grain. Several days eating in the works here 🙂 Much of it will probably go into the freezer for a quick
meal
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Quoted message said:
later on. Yum and yummer!
Oh boy... good eating. I like to grill winter squash cut side up, till its skin is crisp and edible... 'bout an hour, hour and a half... butternut is my fav.
Sheldon
I almost bought one today, but I've never had it so I didn't. Thought about Acorn Squash, too. Which is the best, IYO?
"Sheldon" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon. Cut side down on the grill over hot coals. Covered the grill. That's gonna go about 20 minutes or so until it is nice and fork tender. The "meat" from the squash will be scooped out and mashed with some butter and seasoned to taste and kept warm.
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. I'll grill that about 15 minutes, just so it's done medium rare. Then it will sit for 5 minutes before being sliced thinly across the grain. Several days eating in the works here 🙂 Much of it will probably go into the freezer for a quick meal later on. Yum and yummer!
Oh boy... good eating. I like to grill winter squash cut side up, till its skin is crisp and edible... 'bout an hour, hour and a half... butternut is my fav.
Sheldon
I almost bought one today, but I've never had it so I didn't. Thought about Acorn Squash, too. Which is the best, IYO?
kili
They are both good. I just turned the squash so the skin side is down. Acorn is a bit more "watery" but I love them both. Sheldon grew some great ones (from what I saw in his pics) this year. To me, butternut is tastier but then I love all squash, winter and summer.
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. I'll grill that about 15 minutes, just so it's done medium rare. Then it will sit for 5 minutes before being sliced thinly across the grain. Several days eating in the works here 🙂 Much of it will probably go into the freezer for a quick meal later on. Yum and yummer!
Probably leaping in too late here, but anyway: My teriyaki marinade is similar to what you describe, but it has brown sugar in it as well. I save the marinade and put it into a cast-iron pan over the grill. Once it comes to a boil, I move it off to the side and let it reduce down, then serve it alongside the meat.
It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon. Cut side down on the grill over hot coals. Covered the grill. That's gonna go about 20 minutes or so until it is nice and fork tender. The "meat" from the squash will be scooped out and mashed with some butter and seasoned to taste and kept warm.
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. I'll grill that about 15 minutes, just so it's done medium rare. Then it will sit for 5 minutes before being sliced thinly across the grain. Several days eating in the works here 🙂 Much of it will probably go into the freezer for a quick meal later on. Yum and yummer!
Oh boy... good eating. I like to grill winter squash cut side up, till its skin is crisp and edible... 'bout an hour, hour and a half... butternut is my fav.
Sheldon
Only took 20 minutes (as predicted) but I don't have a gas grill, this was over very hot coals. I turned the squash halfway through and the skin charred and it's all nicely falling apart tender. Butternut is such good stuff! After that I threw the slab of flank on and after one turn, 15 minutes total... YUM. I'll use some of this flank to make fajitas. Saw something at the store called "charros" - they look like flat crispy corn tortillas? Might try the beef on some of those with appropriate (albeit tex-mex) toppings.
I almost bought one today, but I've never had it so I didn't. Thought about Acorn Squash, too. Which is the best, IYO?
Oh my goodness, Kili... they are BOTH good! Butternut is slightly sweeter and smoother. Obviously Acorn isn't as sweet and it's a bit stringier, but that doesn't mean it isn't *good*.
I almost bought one today, but I've never had it so I didn't. Thought about Acorn Squash, too. Which is the best, IYO?
Oh my goodness, Kili... they are BOTH good! Butternut is slightly sweeter and smoother. Obviously Acorn isn't as sweet and it's a bit stringier, but that doesn't mean it isn't *good*.
LOL She's so intent on eating sea monsters <grin> she's never had either one of these squashes! I can't wait to buy more of both 🙂 The last Acorn I had, I just poked some holes around the middle and stuck it in the microwave for about 10 minutes. Used an oven mitt (of course), sliced it open, scooped out the seeds. Butter, salt, pepper. That was lunch!
It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon. Cut side down on the grill over hot coals.
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. Jill
Absolutely delicious. This was one of the best flank steaks I've ever grilled. I did it just that side of rare. I credit the sherry in the marinade for the difference; the steak was so tender I could have sliced it with a dull knife. We all know flank isn't a tender cut of beef so that is saying a lot!
The butternut squash was practically falling apart and extremely tasty. All told, it's another 3-4 meals for me, easily. I'll slice, package up and freeze some of the flank for quick use at another time. The squash is too darned tasty to escape my clutches. Probably wouldn't freeze all that well, either.
The butternut squash was practically falling apart and extremely tasty. All told, it's another 3-4 meals for me, easily. I'll slice, package up and freeze some of the flank for quick use at another time. The squash is too darned tasty to escape my clutches. Probably wouldn't freeze all that well, either.
The butternut squash was practically falling apart and extremely tasty. All told, it's another 3-4 meals for me, easily. I'll slice, package up and freeze some of the flank for quick use at another time. The squash is too darned tasty to escape my clutches. Probably wouldn't freeze all that well, either.
Cooked winter squash freezes exceptionally well.
Sheldon
Nice to know, thanks! Next time I think I'll grill more than one of them and do some freezing 🙂 BTW, I really liked the photo of your "harvest" with the squashes and such. I'm a squash fanatic.
"jmcquown" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon. Cut side down on the grill over hot coals. Covered the grill. That's gonna go about 20 minutes or so until it is nice and fork tender. The "meat" from the squash will be scooped out and mashed with some butter and seasoned to taste and kept warm.
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. I'll grill that about 15 minutes, just so it's done medium rare. Then it will sit for 5 minutes before being sliced thinly across the grain. Several days eating in the works here 🙂 Much of it will probably go into the freezer for a quick meal later on. Yum and yummer!
Jill
Woo hoo... does that sound good. Hey Jill, have you ever grilled round steak? I've got a 4 pounder I'm thawing out and wonder if I can grill it. Any suggestions? Otherwise it'll wind up chicken fried or something. I just did swiss steak not too long ago and I'm not in the mood for it.
"jmcquown" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon.
Quoted message said:
Quoted message said:
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. Jill
Woo hoo... does that sound good. Hey Jill, have you ever grilled round steak? I've got a 4 pounder I'm thawing out and wonder if I can grill it. Any suggestions? Otherwise it'll wind up chicken fried or something. I just did swiss steak not too long ago and I'm not in the mood for it.
Michael
I have never grilled round steak. I usually do the swiss steak thing or chicken fried. I can't see that it wouldn't benefit from a similar marinade as I used on the flank, though. No idea how long to grill it... most round steak isn't very thick. My flank steak was 1" at the thinnest part and 2" at the thickest. The trick was to grill it just until it was nicely browned outside but very pink inside. I don't think I've ever had "rare" round steak.
"jmcquown" <[email hidden]> wrote in news:[email hidden]:
Quoted message said:
It's dark but I just put a butternut squash on the grill. Brushed it lightly with olive oil and sprinkled it with a little pepper and dried tarragon.
Quoted message said:
Quoted message said:
When the squash is done on the grill I'm slapping on a 2 pound flank steak that has been marinating all day in a combo of teriyaki, dry sherry, garlic, onion, ginger, pepper and a splash of oil. Jill
Woo hoo... does that sound good. Hey Jill, have you ever grilled round steak? I've got a 4 pounder I'm thawing out and wonder if I can grill it. Any suggestions? Otherwise it'll wind up chicken fried or something. I just did swiss steak not too long ago and I'm not in the mood for it.
Michael
I have never grilled round steak. I usually do the swiss steak thing or chicken fried. I can't see that it wouldn't benefit from a similar marinade as I used on the flank, though. No idea how long to grill it... most round steak isn't very thick. My flank steak was 1" at the thinnest part and 2" at the thickest. The trick was to grill it just until it was nicely browned outside but very pink inside. I don't think I've ever had "rare" round steak.
Jill
The thick top *round* steaks often marked "London Broil" are great grilled.
