DerHusker
Babbling Farker
- Joined
- Apr 5, 2012
- Location
- Escondid...
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/showthread.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! :becky:
Thanks for looking.
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/showthread.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! :becky:
Thanks for looking.