Grill Pans


Why did I wait so long to get one?   A lot of it was cost.  I started looking for one last fall thinking that I would buy it for myself for Christmas.  But I am a tight-fisted old chick and just would not part with $80 or $100 for a pan.  Finally maybe in January or February I found one on sale at COOP (a local grocery) for $20.  And it was cast iron. 


april 2015 037

I am so tickled with it and probably use it 4 or 5 times a week.  I go through ‘phases of cooking’  where I am excited about some flavor or taste or ingredient and will continue to make dish after dish with whatever I am currently excited about, tweaking it a bit or trying something a little different.  (Fortunately, Ben is very patient about this and never says ‘What? Again?)  So in addition to grilling everything I am exploring mustard.  Making a grilled mustard marinated chicken served over salad with a mustard vinaigrette and ‘deviled’ panko crumbs.  A variation of a recipe in the April/May issue of Fine Cooking.  And then there is the Jamie Oliver tip of smearing mustard on the cooked side of a hamburger and then flipping it back over and cooking the mustard side a again for a bit, making a tasty crust.  But I have to take it further by making a mustard butter mix, spreading it on the hamburger bun and grilling that too.  Hmmmmm. 

april 2015 038


And of course there is the old stand by, Thai grilled eggplant salad over rice.  I have added grilling the shallots.  Very tasty too.


may 1 lunch at menchetti 001

Then there is all that leftover steak from sagras.  Recently I have been grilling some polenta and maybe a veg or two, then throwing the steak on for just a bit to warm it up and make a nice hot steak salad.  Mustard vinaigrette of course. 


And then look what I found.

iris, noceta steak, april 2015 022


FLANK STEAK!!!!!!  You just don’t know what a big deal this is.  It is not a normal cut of meat to find.  It is lightly marinated.  It cooked up just great on the grill pan, served with a mustardy hot German potato salad, of course.   In another few weeks I’ll be tired of mustard but I don’t think I’ll tire of the grill pan.  I’m so glad I found one. 









  1. sherrie

    Looks good! I have a really great recipe for a marinade for flank steak.
    Is flank expensive’s pretty high here in the US..

  2. This came already marinated and vacuum packed. I was so excited to see it that I did not pay any attention to the price per kilo or to figure it out for a pound but probably it was about $8 a pound.

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