Flank Steak, Jerk Marinade (sort of) with Pron

G'Day Bruces!:becky:

Thanks to my buddies Guerry and Phrasty... they recently did some Jerk Flank and I wanted to have a go!:becky:

I modified my recipe a little, to suit what I had available...


Importantly, I started with orange and lime juice. I also found dried Ancho Chillies at the USA Foods store, so I rehydrated one of those also...

Into the blender with some red and green onion.




Added some coriander and a few more spices


Blitzed...


and into a Ziplock bag for... you guessed it...


So... 1 week later?


It smelled pretty good!:thumb:

So, they went on the Performer... Mallee Root Lump Charcoal and some sticks of Apricot wood.. indirect (ish)


Didn't take long to get up to temp, so then went for a reverse sear.



Oh yes.. I did make a corn and red pepper salsa... and mixed up some Guacamole


Rested the steak at an IT of about 135.


I had also made some tortillas... for only the second time ever.


I cooked these on a CI pan on the performer.


Slicing time... sliced up the smaller one first. A bit overdone for my liking, but still nice and juicy and tender.


And onto the plate with the cleaver!:thumb:


The second one was bigger and a bit more to my liking.



And all together on on the tortillas... it was a very tasty dinner!




No bones about it!

It was a great feed. Next time, I'll put a lot more chilli heat into it though. No complaints from the kids though!:thumb:

Cheers and Thx for looking!

Bill

Ummm... ingredients... OK Here goes, but they are just approximate. Well, everyone seasons to their own taste, so here goes...

2 Flanks.
1 Cup OJ
1/4 Cup Key Lime Juice
1 Large Spanish (Red Onion)
2 Green Onions
1TBS Granulated Garlic (I was out of fresh at the time)
1TBS Salt
1TBS Pepper
2 TSP Cumin
1 TSP All Spice
1 TBS Achiote
1 Died (Rehydrated) Ancho Pepper
2TSP Hot Chipotle Sauce
1/2 Cup Fresh Cilantro

And Blitz.

I think that's got it!

Oh yes... Indirect at 300 until IT of about 135.. then the reverse sear. I'd recommend indirect until 115 actually, but I had a timing issue with an improptu visitor....

Cheers!

Bill

silverfinger said:

That looks real good Bill!
I like the way you put everything into the blender to make your marinade!
On the bag it said do not open for 1 week. Did you marinade the meat for a week?
Thanks for sharing that with us!

Click to expand...

Yep... One Week!

landarc said:

Nicely done Bill that second one was perfect. I bet that tasted great.\

On the tortillas, are you hand rolling or patting them? How do you get that creative shape? I roll mine into balls and mash with a pan, they always come out round

Click to expand...

I used a rolling pin. I'm crap at this right?:becky: