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  1. I've always used skirt steak and soaked it in lime before cooking. it's good but the meat is always a little tough/chewy. any suggestions for what kind of meat to use. I should go ask the people who work at chipotle. their steak is yummy.
  2. Ummmmm I'm poor so I use ground beef lol

    I love tacos though, one of my favorite things ever.
  3. Flank steak? complete guess fwiw
  4. loool that chipotle has good steak, stuff tastes like a leather boot dude
  5.  
    Originally Posted by ilovescotch View Post

    Flank steak? complete guess fwiw

    Pretty sure you are correct.
     
  6. Actaully if I made them with steak I would probably use flank.
  7.  
    Originally Posted by Cesporz View Post

    I love tacos though, one of my favorite things ever.

    Huh huhhuh get it huh huhhuh tacos huh huhhuh huh huhuhuhuh
  8. i like tough and chewy meat in the tacos I eat.

    in my FISH tacos
  9.  
    Originally Posted by bfactor View Post

    Huh huhhuh get it huh huhhuh tacos huh huhhuh huh huhuhuhuh

    What is this seventh grade lol :)
  10. -skirt/flank

    -largest coarse ring in grinder. make sure to run it through only once. ur not looking for "ground" beef. think sea salt > table salt.

    -if u dont got a grinder attachment on ur mixer, go with ur food processor. remember, ur not looking for "ground" beef. think sea salt > table salt. courser is better.
  11. Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically it is made from flank steak or skirt steak. It can be grilled just with salt and pepper for flavorings, or it can be marinated. The following is a recipe for marinated carne asada.

    <H2>Carne Asada</H2> <H2>2 pounds flank or skirt steak
    Olive oil
    Kosher salt and freshly ground black pepper </H2>

    Marinade:
    4 garlic cloves, minced
    1 jalapeño chile pepper, seeded and minced
    1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
    1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
    Kosher salt and freshly ground black pepper
    2 limes, juiced
    2 tablespoons white vinegar
    1/2 teaspoon sugar
    1/2 cup olive oil

    <H3>Method</H3>


    1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.



    2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

    (Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

    (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

    Serves 4-6.
     
  12. pm Bob Griese
  13. go to mexican grocery and get 2lbs of arrachera
     
  14. When cooking chili I use round steak...no reason to think it wouldn't work great for tacos as well
  15. I've never had tacos with steak.

    I use Lean Ground Beef for tacos.

    I have eaten steak fajitas, just not tacos...same thing though basically.
  16. wantagolf wins this thread
  17. thin sliced ribeye, expensive and for good reason....ribeye pawns.


  18. just go here

    thank me later

    on ashland just south of north ave
     
  19. pretty sure if I go around the back, I'm getting raped by kidrockin

    10 p.m. tonight sound good?
    Thread Starter
  20. np u bring the hot sauce
     
  21. milk steak with raw jelly beans
  22. It could be getting overcooked. This cut pretty much has to be medium rare. Can't go much beyond it.

    It could be silver skin which is that shiny, stringy tissue running along one side of the steak. If you can filet it off you'll enjoy tender steak, if not it'll tighten up when cooked and make your steak tough and stringy.

    Cut your steak with a non-serrated knife. Make cuts in one motion if possible. Cut perpendicular to the board, making as short a cut as possible through the steak.

    Before cooking, place the steak lengthwise on your cutting board. Cut the spine of the flank out of middle of the steak out first. It's where the two pieces grain come together, it tastes good, but it'll be tough. You can either cook each long side of the steak or you can cut the long flanks onto 4-6 pieces between grains of the steak.

    Grill the pieces of steak.

    Let the steak rest for 5 minutes. This is always important, but you'll ruin this cut for sure if you don't rest it.

    If you haven't cut the flanks with the grain, into smaller, more manageable sections before cooking, do it now. Then cut each of the smaller pieces of steak into slices against the grain. Again, pay particular attention to keep you knife perpendicular to the board and make each cut in one motion. The thinner you cut, and the closer to vertical you hold the knife, and the smoother the cutting motion, the more tender the steak will be.

    (add cilantro, garlic, cumin and a diced serrano chile to your lime juice marinade, just sayin')

    The following illustration is not a mutilated vagina.

  23. Flank/skirt steak should be fine, just make sure you cut against the grain (perpendicular to the lines of the meat) and cook it fast to sear the outside and you should be good

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