DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondido, CA
[FONT="]So I’m on a taco roll this weekend. Today I marinated some Flank Steak for Carne Asada. All the ingredients are the same as in my Street taco post ([/FONT][FONT="]http://www.bbq-brethren.com/forum/showthread.php?t=227459) only doubled as this steak was over twice as big. Unfortunately it’s also twice as expensive. (This is why flap meat is so popular around these parts) [/FONT]
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[FONT="]Here’s the flank steak ready to be butterflied. [/FONT]
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[FONT="]I simply took my craving knife and elevated it slightly with a 1/4" cutting broad and slid it back and forth giving me a fairly uniform cut.[/FONT]
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[FONT="]Into a gallon Ziploc with the marinate for a 6 hour get happy nap. (Flipping every 1/2 hour or so)[/FONT]
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[FONT="]While the meat was resting I made up some Mexican rice and some frijoles. (Recipe link: http://www.bbq-brethren.com/forum/showthread.php?t=223944)[/FONT]
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[FONT="]Once it was close to dinner time I got my Weber OTS ready and lite up some charcoal in my chimney.[/FONT]
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[FONT="]Once it was up to temp I put on the meat.[/FONT]
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[FONT="]While it was cooking I made up some fresh tortillas.[/FONT]
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[FONT="]Meat is done.[/FONT]
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[FONT="]Once everything was done I cut up the meat into 1/2" strips.[/FONT]
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[FONT="]I then set up the taco cart, errr I mean bar and we sat down to eat. (My little boy liked the smell)[/FONT]
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[FONT="]Plated here with a Negra Modelo.[/FONT]
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[FONT="]Muy delicioso! [/FONT]
[FONT="]So is this better than the less expensive flap meat? IMHO it was. The meat was a bit juicier[/FONT][FONT="] (due to being thicker) [/FONT][FONT="] and great flavor. The flap meat is really good but this was better. Maybe not twice the price better, but better for sure. [/FONT]
[FONT="]Thanks for looking.[/FONT]
[FONT="]
[/FONT][FONT="]Here’s the flank steak ready to be butterflied. [/FONT]
[FONT="]
[/FONT][FONT="]I simply took my craving knife and elevated it slightly with a 1/4" cutting broad and slid it back and forth giving me a fairly uniform cut.[/FONT]
[FONT="]
[/FONT][FONT="]
[/FONT][FONT="]Into a gallon Ziploc with the marinate for a 6 hour get happy nap. (Flipping every 1/2 hour or so)[/FONT]
[FONT="]
[/FONT][FONT="]While the meat was resting I made up some Mexican rice and some frijoles. (Recipe link: http://www.bbq-brethren.com/forum/showthread.php?t=223944)[/FONT]
[FONT="]
[/FONT][FONT="]
[/FONT][FONT="]Once it was close to dinner time I got my Weber OTS ready and lite up some charcoal in my chimney.[/FONT]
[FONT="]
[/FONT][FONT="]
[/FONT][FONT="]Once it was up to temp I put on the meat.[/FONT]
[FONT="]
[/FONT][FONT="]While it was cooking I made up some fresh tortillas.[/FONT]
[FONT="]
[/FONT][FONT="]
[/FONT][FONT="]Meat is done.[/FONT]
[FONT="]
[/FONT][FONT="]Once everything was done I cut up the meat into 1/2" strips.[/FONT]
[FONT="]
[/FONT][FONT="]I then set up the taco cart, errr I mean bar and we sat down to eat. (My little boy liked the smell)[/FONT]
[FONT="]
[/FONT][FONT="]Plated here with a Negra Modelo.[/FONT]
[FONT="]
[/FONT][FONT="]
[/FONT][FONT="]
[/FONT][FONT="]Muy delicioso! [/FONT]
[FONT="]So is this better than the less expensive flap meat? IMHO it was. The meat was a bit juicier[/FONT][FONT="] (due to being thicker) [/FONT][FONT="] and great flavor. The flap meat is really good but this was better. Maybe not twice the price better, but better for sure. [/FONT]
[FONT="]Thanks for looking.[/FONT]
