Flap Steak and Tamales

beercuer · 03-02-2013, 10:55 PM

Flap meat is arguably the ideal choice of cut for carne asada. And oh, what a precious treat it is for me!-- literally mouthwatering deeliciousness bite after bite. First I would like to introduce a most savory rub, one of which I am quite fond and highly recommend from Chef Merito:

I should point out at this point that this post is actually a combination of three meals that I prepared this week, to better illustrate with the prons what I produced and hoped to produce.

I find it is a good thing to let the meat marinate after applying the rub. For that extra "Je ne sais quoi" I like to include the juice of an orange and minced garlic. (Lucky me has homegrown citrus trees in my backyard). Here is what that marinade looks like:

Okay, I prefer to cook my carne asada a bit more slowly, over indirect heat. I toss on a chunk o' lump mesquite over the hardwood charcoals and let all the flavors settle in.

Here's how today's process went from start to finish:

Here is how a plated pic came out on one I did a few days ago-- not quite revealing enough.

And here is tonight's plated pic, served topped with plenty of salsa, with spinach and Hass avocado on the side.

Actually, I wanted to present a more traditional culinary lineup for this carne asada by including some homemade Mexican rice and refried black beans. Regrettably I didn't quite get that far, so I resort to my tamale dinner. Here is how that went:

Hoss · 03-02-2013, 10:58 PM

Asada looks yummee. We're the tamales homemade or storebought???

beercuer · 03-02-2013, 11:02 PM

Quote:

Originally Posted by Hoss

Asada looks yummee. We're the tamales homemade or storebought???

Why thank you, Hoss! You are most perceptive... I confess that this time the tamales were store bought.

Hoss · 03-02-2013, 11:08 PM

They still look TASTEE!!

landarc · 03-02-2013, 11:10 PM

That all looks good. And tamales from the store are just fine

BobBrisket · 03-03-2013, 12:37 AM

I'd hit that! The pron looks as good as I remember it!

Bob

caseydog · 03-03-2013, 12:52 AM

Nice. I smoked some flap meat with some ribs last weekend. I vacuum sealed the smoked flap meat to used to cook into beans and soups.

It is great to see people use all the meat.

CD

beercuer · 03-03-2013, 05:20 AM

Quote:

Originally Posted by BobBrisket

I'd hit that! The pron looks as good as I remember it!

Bob

Thanks Bob! In honor of you and times past, I need to real soon do a rack of them big ol' T-Rex Dino bones and break out the yellow jackets!

beercuer · 03-03-2013, 05:29 AM

Quote:

Originally Posted by caseydog

Nice. I smoked some flap meat with some ribs last weekend. I vacuum sealed the smoked flap meat to used to cook into beans and soups.

It is great to see people use all the meat.

CD

Splendid idea indeed, Caseydog. I find that carne asada, when cut up into shreds also make for out-of-this-world tacos!--just hit the meat up hard with the habanero sauce. Works for hard or soft tacos.

cameraman · 03-03-2013, 10:38 AM

Inspiring post. Thanks.

Phubar · 03-03-2013, 12:48 PM

Love it!

BobM · 03-03-2013, 02:29 PM

That looks really good!

AussieTitch · 03-03-2013, 03:59 PM

Thats one of the pieces, that taste the most to me.
nice

Bluesman · 03-03-2013, 04:55 PM

That is tremendous. Twice in one week I am exposed to this dish Carne Asada, I really need to get a grip on this and make it. Thanks for sharing, and your tacos are picture book...

beercuer · 03-03-2013, 05:08 PM

Quote:

Originally Posted by Bluesman

That is tremendous. Twice in one week I am exposed to this dish Carne Asada, I really need to get a grip on this and make it. Thanks for sharing, and your tacos are picture book...

Why thank you kindly, Bluesman! And I want to tell you mighty, mighty impressive and fabulous creation on the "I'm stuffed" throwdown. I sure wanted some of that!

03-02-2013, 10:55 PM	#1
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA Downloads: 0 Uploads: 0	Flap Steak and Tamales Flap meat is arguably the ideal choice of cut for carne asada. And oh, what a precious treat it is for me!-- literally mouthwatering deeliciousness bite after bite. First I would like to introduce a most savory rub, one of which I am quite fond and highly recommend from Chef Merito: I should point out at this point that this post is actually a combination of three meals that I prepared this week, to better illustrate with the prons what I produced and hoped to produce. I find it is a good thing to let the meat marinate after applying the rub. For that extra "Je ne sais quoi" I like to include the juice of an orange and minced garlic. (Lucky me has homegrown citrus trees in my backyard). Here is what that marinade looks like: Okay, I prefer to cook my carne asada a bit more slowly, over indirect heat. I toss on a chunk o' lump mesquite over the hardwood charcoals and let all the flavors settle in. Here's how today's process went from start to finish: Here is how a plated pic came out on one I did a few days ago-- not quite revealing enough. And here is tonight's plated pic, served topped with plenty of salsa, with spinach and Hass avocado on the side. Actually, I wanted to present a more traditional culinary lineup for this carne asada by including some homemade Mexican rice and refried black beans. Regrettably I didn't quite get that far, so I resort to my tamale dinner. Here is how that went: __________________ Got beer???

03-02-2013, 11:10 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That all looks good. And tamales from the store are just fine __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-03-2013, 12:37 AM	#6
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	I'd hit that! The pron looks as good as I remember it! Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

03-03-2013, 12:52 AM	#7
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Nice. I smoked some flap meat with some ribs last weekend. I vacuum sealed the smoked flap meat to used to cook into beans and soups. It is great to see people use all the meat. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

03-03-2013, 10:38 AM	#10
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	Inspiring post. Thanks. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

03-02-2013, 10:58 PM	#2
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Asada looks yummee. We're the tamales homemade or storebought???

03-02-2013, 11:08 PM	#4
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	They still look TASTEE!!

03-03-2013, 12:48 PM	#11
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Love it! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

03-03-2013, 02:29 PM	#12
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	That looks really good! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

03-03-2013, 03:59 PM	#13
AussieTitch is One Chatty Farker Join Date: 11-17-12 Location: South East Victoria Australia Downloads: 0 Uploads: 0	Thats one of the pieces, that taste the most to me. nice __________________ I drank a bottle of Fosters and survived I flashed my nuts and won a Throwdown Cheers. Titch

03-03-2013, 04:55 PM	#14
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	That is tremendous. Twice in one week I am exposed to this dish Carne Asada, I really need to get a grip on this and make it. Thanks for sharing, and your tacos are picture book... __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..