TEX-MEX FLATIRON STEAKS another by Steve Rachlen
From twill10 14 years agoIngredients
- TEX-MEX FLATIRON steakS shopping list
- Con Mucha Cerveza shopping list
- Method: Direct shopping list
- Yield: Serves 4 shopping list
- Advance Preparation: 2 hours for marinating the steaks shopping list
- FOR THE STEAKS: shopping list
- 2 flatiron or skirt steaks (about 2 to 2-1/2 pounds, each about 3/8- to 3/4-inch thick) shopping list
- coarse salt (kosher or sea) and freshly ground black pepper shopping list
- 3 tablespoons olive oil shopping list
- FOR THE MUCHA CERVEZA MARINADE: shopping list
- 1 bottle (8 ounces) dark Mexican beer shopping list
- 1/4 cup fresh lime juice shopping list
- 1 medium onion, finely chopped shopping list
- 3 cloves garlic, minced shopping list
- 1 to 2 jalapeno peppers, seeded and finely chopped (for hotter steaks, leave shopping list
- the seeds in) shopping list
- 1/4 cup chopped fresh cilantro shopping list
- FOR SERVING: shopping list
- 2 bunches scallions, trimmed shopping list
- 4 to 8 jalapeno peppers shopping list
- 4 flour tortillas shopping list
- lime wedges shopping list
- Your favorite salsa in an attractive bowl shopping list
- You'll also need: shopping list
- 2 cups wood chips or chunks (preferably mesquite or oak), soaked for 1 hour in water to shopping list
- cover, then drained shopping list
How to make it
- 1. Generously season the steaks on both sides with salt and black pepper. Place the steaks in a nonreactive baking dish just large enough to hold them and drizzle the olive oil over them. Turn the steaks a couple of times, rubbing them with your fingertips to coat with oil
- 2. MAKE THE MUCHA CERVEZA MARINADE: Combine the beer, lime juice, onion, garlic, chopped jalapeno(s), and cilantro in a nonreactive mixing bowl and stir to mix. Pour the marinade over the steaks and let them marinate in the refrigerator, covered, for 1 to 2 hours, turning them a couple of times so that they marinate evenly.
- 3. Set up the grill for direct grilling and preheat to high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss 1 cup of the wood chips or chunks on the coals.
- 4. When ready to cook, brush and oil the grill grate. Place the scallions and whole jalapenos on the hot grate and grill until nicely browned on all sides. This will take 2 to 3 minutes per side (6 to 9 minutes in all) for the jalapenos and 3 to 4 minutes per side (6 to 8 minutes in all) for the scallions. Transfer the grilled vegetables to a plate.
- 5. Remove the steaks from the marinade and drain, discarding the marinade. If using a charcoal grill, toss the remaining 1 cup of wood chips or chunks on the coals. Place the marinated steaks on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare, rotating each steak a quarter turn after 2 minutes on each side to create an attractive crosshatch of grill marks. Season the steaks on both sides with salt and pepper. To test for doneness, use the poke method: the meat should be gently yielding. Transfer the grilled steaks to plates or a platter and let rest for 3 minutes.
- 6. Warm the tortillas on the grill, about 15 seconds per side, and transfer them to a cloth-lined basket. Serve the steaks with the grilled jalapenos, scallions, and tortillas and salsa on the side. To eat, wrap bite-size pieces of steak in a tortilla with some of the scallions, jalapenos, and salsa.
People Who Like This Dish 4
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