Wow, time flies.
A week ago, Trevor and I were in Florida for our fishing trip with my father in law and waking up to this...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEhVdAlWcQO0xWDerFY8bggxWf-X0EemTvR3rBDM7bhdCM_shki0wD3NFeQMi1CRVwAKCKoYWIkLxjtq4RWHErRGoLWbywQQc9OCyo5O-jpiU3KA5S1l6KehmVY_vOh-WFPezgDEGS9I/s1600/AA+DSC_0020.jpg) |
Sunrise at 6:something in the morning at Perdido Key. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgDLApeqkJkoGWiXj2dY2Gteec7UbfeMjYxxaDQI_rnyDeuqaA3TTlqD-QFcxj7WR4A_VWO3MHDgPKMD8HQtmFbXB9p2qN_TPgVULeuLPUPn0NyBK8vf_gf65MGw0WZzgxbMGIfXRGC-8/s640/AA+DSC_0271.jpg) |
Trevor piloting the boat until the no-wake zone ends. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSWIiBbAZMGfLHqO9FvptgJiRRVA3Mw5Bm-33WGHJWzjBpXG49sRgN4lvK5Ni72swtenH7m4i-JgFXIFtAh6FGIDM-fglwf-3GNQAuR2-PG5cCNCAS0rDLBDw_I6yUMD9_JJkzo-jc9s/s1600/AA+DSC_0083.jpg) |
It was windy with the marker buoy bells clanging and the fishing lines whistling. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPajtWbcU-6Ez9Y6txkQUAA48SdmaN8MWgKTMbfS_8fj7oe7ix1bRdGHkB9_auN2fRA3XCzidBxZf5OWKN1gRRjaodh9QV46w7cdPE03oI7RVva7hWndPlkfB_me4QMdFdRv5OBiQm0s/s1600/AA+DSC_0086.jpg) |
Dolphins played all around us. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAWMAv5TH0fG0ovuCudcCJK2TqvVCiCXOypVaOUeCN7k3gFlicUT0gPM4jc_ARV9bOy6tjXqG-3GR5AyNiJv3wo_PhsjYTSDehZRTDJerP7qeXxZOc_xp2M3yUDLamzb3owrwqhwqLus/s1600/AA+DSC_0231.jpg) |
Look at the smile on Trev's face landing his first fish of the trip. 20 minute fight. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanCQk3niXmvwIaFw3rQhq78ZIaw_a24agyslcnd96C_1d3KdPwzZs1mqv4NXrMVKV7paKhlzog4Qc_r4VE9fGHZPe9ICasbnuves90_SsERxV7jPa7XghlG67WWwob8SZ560-19s9-HY/s640/AA+DSC_0239.jpg) |
16.75 lb 33" black drum, caught on blue crab and released alive. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0O5V_75Zbh6U26o00igu_6Aw1KfDKXm2ZpGAza4sJu8YQm2Xq0KXxMq3M2xLrDk2-VKF8MaFMxHWFxQbkgjFSP5DY4Ptz2cF13gaQ3E1_STil4EBKvKOk-3qn9r78kC6ooBWvM3JK8tY/s640/AA+DSC_0252.jpg) |
13.5 lb, 31" black drum caught on menhaden and released alive. |
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPanu-rGJSQc6Y6fZerNFSUc7rgN8qaYF3uiWGLofuf20uuEsmyf2MgNz7ef8WJAWYEARM8mg13DB1dISOCwwyf63Yg0snjMmJTZl1lhCVlxyYVFX8cV4naQFMsFw2f4Olx9awwWnc5WE/s400/AA+DSC_0055.jpg) |
Fishing next to the Naval Air Station at Pensacola, we saw prop training planes... |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOS_M2l2MwVAdt8vpwaVsqtA2u76bLx6Rkiiw8a5YcFoIMt0B2uRSZH3Fuyd-pmUw7B4KtQmWGjp6Ppk_8bRQR1wXzUmbt5JHPyDZ9zS_IbkA9FdcGSj3NcNQ7V43vxaO0fX5zgSf-Ow/s400/AA+DSC_0074.jpg) |
Chinook helicopters.... |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jRchCYiyEsK0bfJ1eP6G-mYeLHR7UQf9cYF60kJhPBcJ9N2WPI1wl3HzMlBXPGuHZUU4QuIg6V6rD49dUFANbB9Bn39IUwDuOgOvCAzXf-BiZLD6hA-Y7OcXinQqtPptnLVe8hmfLOA/s400/AA+DSC_0126.jpg) |
Jets practicing touch and go landings...... |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbrzb5FRDblUFiK_orDH_8HTi7ypeWG-iD9R4OuWX_f5Y262fQlaO8Vjj-QqGOc1tQVx092zlDajlxp0ZUk1eBJFM0kGBMAy-l_31Orc_P7yoCU_txCIqXeeBz11XJVA52buQc8ObijB0/s1600/AA+DSC_0059.jpg) |
and even the Blue Angels practicing overhead. |
All of that fun trip was the inspiration for last night's dinner. A fish dinner? Heck no, you know I don't care for fish. I grilled a flank steak and served it with "Blue Angel" hair pasta.
Grilled Flank Steak with Blue Angel Hair Pasta
Servings: 4
Ingredients
For the steak
- 1 flank steak, scored 1/4" on both sides and left out at room temp for about 1 hour
- 1 tsp kosher salt
- 1/2 tsp black pepper, coarse ground
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp corriander
- 1/4 tsp chipotle chile pepper, ground
For the pasta
- 8 oz angel hair pasta, cooked
- 2 Tbsp unsalted butter
- 2 Tbsp diced shallot
- 2 Tbsp all purpose flour
- 2 cups half and half
- 1/4 cup blue cheese
- 1/4 tsp celery seed
- 1/4 tsp black pepper
- 1 tsp kosher salt
Instructions
- Preheat your grill to 450f set up for direct heat. Tonight I was using a large Big Green Egg with lump coal filled to the top of the fire bowl and a Craycort cast iron grate system. But whatever you are using, make sure to allow enough time to get the grates fully preheated.
- Mix the dry ingredients and season the steak, getting the seasoning into the scored cuts as well.
- Grill the steak approximately 4 minutes per side or until it registers an internal temperature of 130f for medium rare.
- Remove and rest on a raised rack for at least 10 minutes before slicing.
- While the steak is resting, melt butter in a medium sauce pan over medium high heat and saute shallot for 1 minute.
- Add the flour and whisk continuously for 2-3 minutes to form a blond roux.
- Reduce heat to medium, add the half and half and bring to a simmer for 5 minutes, whisking occasionally until thickened.
- Add the blue cheese, celery seed, pepper, and salt. Stir until blended.
- Taste for seasoning and add more salt/pepper if needed. Toss with pasta to coat.
- Slice steak thinly (1/4" strips at most) across the grain. Serve with the pasta. Garnish with extra blue cheese
Notes
- Scoring the flank steak with knife cuts maximizes surface area for seasoning and adds texture.
- The internal temp of flank steak won't rise as much during the rest period as a roast or a super thick strip steak will. Count on about 5-7 degrees (f).
- Resting your steak on a flat surface creates a steam effect that relaxes cell structure and releases more juices out of the steak. The raised rack eliminates that effect and helps retain moisture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQCDwgXf-9fBR3WW2cCJ1JEvEZlqPOMmzP14iHtnmj_ucnYwl3kFtkdq4vjwXmuaipc4HbXhiGr1xbZBb1ESbLRt3zI8iMTHrOUBha76viUX4Rsn8d4DXxNTmweG3EvVF8pV-W0zOSCA/s1600/AA+DSC_0283.jpg) |
The score marks open up once it starts cooking on the grill. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Yxze-JR0a47Jj8j_jypQPP45nvkQQ5loOHaMajSlBWKnCZezHpIIrbBmFv8eXN6KQLsAoI_r7Wg5TxXgfYtKMjha2m-JG1KgKoTSXqnwnz6Tz2XN7N9esOjqZQCayLv4ffxXfN76t20/s1600/AA+DSC_0294.jpg) |
Served with grilled romaine salad and a garlic/herb yeast roll. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdcOj5vh_uMR6d_jZv6liCs8HGgrrXnZVdUtCCP9piZLSMi8qJ-asvhbiR5mOTuyZ2w95rmt6R2J4kG3FmT6siBpXvUn3eEKR_A5THEZH_wAnQe4TM8FGENTQQfngXT0RPCTeZiwI_y4/s1600/AA+DSC_0194.jpg) |
How cool.....they have special docking for grills! |
We finished the weekend with a boatside dinner at the Sunset Grille just as the sun was setting. Hard to beat the view.