Father’s Day Flap Meat Carne Asada

DerHusker · 06-19-2017, 10:43 AM

Father’s day was a hot day out here in So (Lo) Cal. I wanted to cook something different but something both the wife and MIL would eat as well. Flap meat is a lesser known cut of beef although it’s fairly popular here in the So (Lo) Cal area. Many markets sell it thinly sliced plain

or pre-seasoned for carne asada. They slice it thin so it cooks fast and you gets a nice crust / char on it.

I wanted something a little different that the normal way they sell it, so I had the butcher bring me a whole one from the back. (It looks a lot like skirt steak but with a larger grain to the meat)

I made up some of my carne asada marinate. (See link for recipe
http://www.bbq-brethren.com/forum/sh...d.php?t=227459)

Un-packaged the meat. Notice the way the grain is running.

Trimmed it up and cut it into more manageable pieces. I cut these with the grain as I’ll be cutting it into taco size pieces across the grain once it’s cooked.

Gave these a bath and massaged all around

and then placed it into a 1 gallon zip-loc for a 4 to 6 hour get to know each other rest.

While it was marinating I made up some Avocado Tomatillo salsa. Here are the ingredients:

Everything in the salsa blender and gave it a good spin.

I usually break out the Weber on fast cooks like this and did so again. Placed most the meat over the coals

and alternated the pieces to give each a nice char.

While it was cooking I heated up some tortillas.

Meat is ready

so I sliced it up against the grain. I did some well dome for the wife

and some medium for myself.

I then set up my Taco Cart errrr Bar

and made 3 delicious tacos with some pickled red onions, a slice of water melon and a Negra Modelo.

Up the close up.

So delicious!

Thanks for looking.

mattmountz94 · 06-19-2017, 10:51 AM

417Goose · 06-19-2017, 10:51 AM

Looks wonderful - I've never eaten carne asada with big pieces they are usually chopped up. I am going to run with this again as I have never gotten the taste the way our locals make it here in Missouri.

Nice job!

tom b · 06-19-2017, 10:55 AM

Nice tacos DH, thanks for the marinade recipe gonna give it a try soon

sturev · 06-19-2017, 11:01 AM

yummy... I'd hit a six pack of each

DerHusker · 06-19-2017, 11:28 AM

Quote:

Originally Posted by mattmountz94

Thank you Matt

BillN · 06-19-2017, 12:21 PM

Just how I like them, delicious.

DerHusker · 06-19-2017, 12:34 PM

Quote:

Originally Posted by 417Goose

Looks wonderful - I've never eaten carne asada with big pieces they are usually chopped up. I am going to run with this again as I have never gotten the taste the way our locals make it here in Missouri.

Nice job!

Thank you Goose. If you're wanting traditional taste then you want the thin sliced stuff and then chopped into pieces. Gives it better marinate penetration and crust. More like the street tacos in my linked recipe post. This was not quite traditional Carne Asada taste as it was thick. More like a cross between that and a good steak. Oh and another thing. This is the citrus based marinate. There is also spicier chili based marinate as well.

THoey1963 · 06-19-2017, 02:27 PM

Looks great DH. The couple times I have tried to make Asada or even beef fajitas, it has turned out tough. Might give that recipe a look...

Big-Joe · 06-19-2017, 04:53 PM

If they taste half as good as they look I'm sure they were a hit

Stingerhook · 06-19-2017, 05:25 PM

You surely know how to do it right.

robert-r · 06-19-2017, 05:49 PM

Looks great. Nice & meaty. Super photography.

DerHusker · 06-19-2017, 06:10 PM

Quote:

Originally Posted by tom b

Nice tacos DH, thanks for the marinade recipe gonna give it a try soon

Thank you Tom. I realized that I left 1/2 teaspoon of ground coriander off of the original post.

mchar69 · 06-19-2017, 07:34 PM

dannypat21 · 06-19-2017, 08:08 PM

Wow that looks delicious, especially paired with a negra modelo!!

06-19-2017, 10:43 AM	#1
DerHusker Babbling Farker Join Date: 04-05-12 Location: Escondido, CA	Father’s Day Flap Meat Carne Asada Father’s day was a hot day out here in So (Lo) Cal. I wanted to cook something different but something both the wife and MIL would eat as well. Flap meat is a lesser known cut of beef although it’s fairly popular here in the So (Lo) Cal area. Many markets sell it thinly sliced plain or pre-seasoned for carne asada. They slice it thin so it cooks fast and you gets a nice crust / char on it. I wanted something a little different that the normal way they sell it, so I had the butcher bring me a whole one from the back. (It looks a lot like skirt steak but with a larger grain to the meat) I made up some of my carne asada marinate. (See link for recipe http://www.bbq-brethren.com/forum/sh...d.php?t=227459) Un-packaged the meat. Notice the way the grain is running. Trimmed it up and cut it into more manageable pieces. I cut these with the grain as I’ll be cutting it into taco size pieces across the grain once it’s cooked. Gave these a bath and massaged all around and then placed it into a 1 gallon zip-loc for a 4 to 6 hour get to know each other rest. While it was marinating I made up some Avocado Tomatillo salsa. Here are the ingredients: Everything in the salsa blender and gave it a good spin. I usually break out the Weber on fast cooks like this and did so again. Placed most the meat over the coals and alternated the pieces to give each a nice char. While it was cooking I heated up some tortillas. Meat is ready so I sliced it up against the grain. I did some well dome for the wife and some medium for myself. I then set up my Taco Cart errrr Bar and made 3 delicious tacos with some pickled red onions, a slice of water melon and a Negra Modelo. Up the close up. So delicious! Thanks for looking. __________________ Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr.

06-19-2017, 10:51 AM	#2
mattmountz94 Babbling Farker Join Date: 12-07-15 Location: Wernersville, PA	__________________ Matt

06-19-2017, 10:55 AM	#4
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	Nice tacos DH, thanks for the marinade recipe gonna give it a try soon __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

06-19-2017, 11:01 AM	#5
sturev is one Smokin' Farker Join Date: 06-04-15 Location: Lost in space Name/Nickname : Pils...	yummy... I'd hit a six pack of each __________________ Q noob w/a Big Joe, Weber Genesis Gasser & Blackstone Patio Oven... Stickburner in my near future :eek:

06-19-2017, 12:21 PM	#7
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Just how I like them, delicious. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

06-19-2017, 10:51 AM	#3
417Goose Found some matches. Join Date: 06-13-17 Location: Rogersville, Mo	Looks wonderful - I've never eaten carne asada with big pieces they are usually chopped up. I am going to run with this again as I have never gotten the taste the way our locals make it here in Missouri. Nice job!

06-19-2017, 02:27 PM	#9
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Looks great DH. The couple times I have tried to make Asada or even beef fajitas, it has turned out tough. Might give that recipe a look... __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

06-19-2017, 04:53 PM	#10
Big-Joe is One Chatty Farker Join Date: 03-30-16 Location: Arvada Co.	If they taste half as good as they look I'm sure they were a hit

06-19-2017, 05:25 PM	#11
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	You surely know how to do it right. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

06-19-2017, 05:49 PM	#12
robert-r is One Chatty Farker Join Date: 03-29-15 Location: AntHome 92025	Looks great. Nice & meaty. Super photography. __________________ 18.5/14.5 WSMs, 26.5 XL, 22.5 Performer, JJ & SJ Kettles, OKJ Highland, Genesis 330

06-19-2017, 07:34 PM	#14
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	Yep.

06-19-2017, 08:08 PM	#15
dannypat21 is One Chatty Farker Join Date: 03-01-10 Location: Castaic, CA	Wow that looks delicious, especially paired with a negra modelo!!