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SirPorkaLot

somebody shut me the fark up.
Joined
Aug 31, 2009
Location
Homeworth, OH
Name or Nickame
John
Cinco de Mayo/Taco Tuesday special

Steak Tacos!

Took a flank steak and let it sit in a 131F hot tub (Sous Vide method with an immersion circulator) for 3.5 hours.

This method produces juicy, tender meat perfect for tacos.

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After it came out of the spa, I hit it with a good dose of Q-Salt and put it on the Weber sear pan to get a quick sear on both sides.

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After a rest on the board, it was sliced up for tacos [emoji895]

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Served with a cilantro, onion & lime relish and Lucky Dog Hot Sauce (Black label)

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Looks good for El Gringo tacos. :eusa_clap Tacos is the only time I'll cook steak well-done. The nice rosey-pink bits gets lost in the mix and only the well-seasoned outer char pokes through. Kinda like smash burgers, I want to maximize the crust so I'll slice it pre-sear, then hit hard on a griddle until it's nothing but crusty bits of the flavorful outer crust.
 
just hammered some flap meat seasoned with Garlicky Lime and a dash of Oak Ridge Santa Maria. Oh Lawdy! Quick pickled red onion, cotija, and salsa roja. Sweet dreams! Sorry, no pics. Everybody getting hangry! They happy now!:-D
 
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