AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Beef Recipes => Topic started by: azchoctaw1 on June 23, 2009, 08:33:37 pm
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I have never marinated one?
Any help please,
azchoctaw1
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Hmmm...I don't usually marinate steaks either. I usually add some dry seasoning on one side, sear, cook and serve. Any other protocols on steaks out there?
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Check this out.
http://www.azbarbeque.com/forums/bbq-recipes/flank-steak-recipe/ (http://www.azbarbeque.com/forums/bbq-recipes/flank-steak-recipe/)
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Check this out.
http://www.azbarbeque.com/forums/bbq-recipes/flank-steak-recipe/ (http://www.azbarbeque.com/forums/bbq-recipes/flank-steak-recipe/)
That looks good! I'll have to put that on my list of what I'm trying next.
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I use something very similar to that as well, always comes out tasting incredible..
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Well, there is a difference in cuts between skirt and flank. But here is what I use on Skirts.
1 Cup of Soy Sauce
1.5 Cups of Pineapple Juice
1 TBS of Olive Oil
1 TBS of Chopped Garlic
1/4 cup of Lime Juice
1.5 TBS Cumin
Marinate for as long as you want.
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lime juice, orange juice, olive oil, garlic, cilantro, ground annatto seed and a habenero (just score the chile don't chop and mix in).
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hey bear whats annato seed ? might try this one along with those reindeer turds. havent seen yall in a while hows it goin?
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Annato seed is basically poor man's saffron. adds nice color and mild flavor to dishes but doesn't cost $100/oz.
Not much else going on, just been workin in the kithchen.
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Annato seed is basically poor man's saffron. adds nice color and mild flavor to dishes but doesn't cost $100/oz.
Not much else going on, just been workin in the kithchen.
I haven't bought ANYTHING at $100 an ounce in a long time! ::)
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But you want to. ;D
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I tend to keep it simple....a little worcestershire, a little pepper, some olive oil.
I know alot of people use it on chicken but Italian dressing turns out pretty good if you like that sort of flavor.
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Check this out.
http://www.azbarbeque.com/forums/bbq-recipes/flank-steak-recipe/ (http://www.azbarbeque.com/forums/bbq-recipes/flank-steak-recipe/)
As I posted origionaly this makes plenty of extra for use all summer, will work on Skirt very well...
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1 cup conchita mojo criollo, you can get this in the BBQ sauce section at walmart
4 table spoons of lea & perrins
3 table spoons of of kroger steak seasoning
3 lemons, just the juice
1/4 cup of budweiser an hour before you cook the meat
enjoy O0
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i love to cook as much as the next guy but when it comes to flank/skirt steak by the time all is said and done you are better off going to a good carneseira...carne asada is round $ 4-5 a lb well worth the effort time etc.... some fresh tortilla's salsa guack yum yum......
p.s. everyone here knows there business just for me some times i take the easy route
rjb
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simple..
soy sauce
fresh lemon juice
olive oil
laureys garlic salt
pepper
fresh lime juice
worsheshire sauce
and the key is the finishing dipping sauce... which is mayo and a1 steak sauce mixed together........ dip your steak in that before it hits your mouth......... try it........
Now Mike would have you marinate it in liquid smoke................
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Now Mike would have you marinate it in liquid smoke................
Of course you would marinate it in Liquid Smoke, isn't boiling marinating?? :o ;D
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I knew it..........
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I personally use some salt, pepper, olive oil, plenty of garlic, and some lemon juice. Give it a couple of hours and cook right on the coals of some mesquite charcoal. I saw this done on good a couple three years back and love it!! I don't even both blowing the ash off of the coals. I just put it on for a couple of minutes on each side. no flare ups and you get the real quick, high heat sear you need to make the perfect flank steak. Just make sure that you check your meat for coals, by dusting it off. It usually comes off pretty clean.
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Here is one I like on flank steak that I have in one of my books. I usually grill some red, and yellow bell peppers to go with it with grilled corn on the cobb with lime juice, paprika and cotija cheese on it. I marinate it overnight. Anything less doesn't do it justice. Enjoy!
1/4 brown sugar
3 tbsp OJ
3 tbsp Lime juice
3 cloves garlic minced
1 piece of ginger minced (1 inch by 1inch)
2 tsp orange zest
2 tsp lime zest
1 tsp salt
1 tsp black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cloves
(I usually also add some pinnapple juice)
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i love to cook as much as the next guy but when it comes to flank/skirt steak by the time all is said and done you are better off going to a good carneseira...carne asada is round $ 4-5 a lb well worth the effort time etc.... some fresh tortilla's salsa guack yum yum......
p.s. everyone here knows there business just for me some times i take the easy route
rjb
I love doing this... It's either called Carne Asada or Aranchera. I cook everything on the grill (Jalps, Limes, Onions, Tortillas) Then I serve it family style.
When it comes to flank/skirt steak I like to marinate it in Yoshidas marinade with some chopped onions, and pepper flake. I RARELY use already made sauces but my father in law cooks it this way and I love it. I prefer a wet marinade for Flank/Skirt and have tried several and I like them all.
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i love to cook as much as the next guy but when it comes to flank/skirt steak by the time all is said and done you are better off going to a good carneseira...carne asada is round $ 4-5 a lb well worth the effort time etc.... some fresh tortilla's salsa guack yum yum......
p.s. everyone here knows there business just for me some times i take the easy route
rjb
I'm with you on that. You can't go wrong getting carne asada from a carniceria.