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Posted: 3/9/2024 2:31:58 AM EDT
[#1]
Plz respond
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Posted: 3/9/2024 2:39:48 AM EDT
[#2]
orange juice
salt and pepper apple cider vinegar avocado oil spices (chili powder, cumin, oregano) jalape o, seeded cilantro garlic lemon juice lime juice |
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Posted: 3/9/2024 2:54:38 AM EDT
[#3]
3lbs Flank or Skirt Steak
1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce!  Attached File Attached File Attached File Attached File Attached File |
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Posted: 3/9/2024 3:03:00 AM EDT
[#4]
Quote HistoryQuoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG That looks and sounds amazing. I will start marinating tomorrow. Cilantro is mandatory not optional. |
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Posted: 3/9/2024 3:50:12 AM EDT
[#5]
2 lbs flank steak
2 limes, juiced 4 cloves mashed garlic 1/2 cup orange juice 1 cup chopped cilantro 1/2 tsp salt 1/4 tsp fresh ground black pepper 1/4 cup olive oil 1 minced Jalapeño chile 2 tbsp vinegar Marrinate the meat for at the very least 24 hours - or up to two to three days - in the refrigerator. And a key part of the process is tenderizing the steak beforehand with a Jaccard (https://jaccard.com/product/original-super-meat-tenderizer-48-knives/). The Jaccard has 48 tiny blades which pierce the meat and separate the chewy parts. The first time I used it I thought that these holes would be evident after cooking but they are not. Go over both top and bottom of any tough or chewy piece of meat then cook as normal. This also gets the marinade deeper into the meat as well. |
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Posted: 3/9/2024 4:44:19 AM EDT
[#6]
I usually forego the marinades. I use ribeye steak sliced about 1/2”. Salt, and let rest for 30 minutes. Dust generously with Hatch green chile powder. Sear over charcoal, and let it cook until it is medium. Let rest 5 minutes. Cut it up into strips, then into cubes. Serve with fresh corn tortillas off the comal with fresh pico, cilantro and lime. I really like it with the Herdez street taco sauces.
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Posted: 3/9/2024 4:45:03 AM EDT
[#7]
Quote HistoryQuoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG Very nice! |
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Posted: 3/9/2024 10:27:09 AM EDT
[#8]
Skirt steak plus fajita seasoning. It doesn't have to be difficult to be good.
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Posted: 3/9/2024 10:32:17 AM EDT
[#9]
Arnie TX on youtube
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Posted: 3/9/2024 7:25:11 PM EDT
[#10]
Quote HistoryQuoted: 2 lbs flank steak 2 limes, juiced 4 cloves mashed garlic 1/2 cup orange juice 1 cup chopped cilantro 1/2 tsp salt 1/4 tsp fresh ground black pepper 1/4 cup olive oil 1 minced Jalapeño chile 2 tbsp vinegar Marrinate the meat for at the very least 24 hours - or up to two to three days - in the refrigerator. And a key part of the process is tenderizing the steak beforehand with a Jaccard (https://jaccard.com/product/original-super-meat-tenderizer-48-knives/). The Jaccard has 48 tiny blades which pierce the meat and separate the chewy parts. The first time I used it I thought that these holes would be evident after cooking but they are not. Go over both top and bottom of any tough or chewy piece of meat then cook as normal. This also gets the marinade deeper into the meat as well. Gonna have to try this, minus the cilantro (tastes like dish soap to me). 
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Posted: 3/10/2024 1:18:58 AM EDT
[#11]
Quote HistoryQuoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG Starting this marinade right meow |
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Posted: 3/10/2024 1:19:57 AM EDT
[#12]
Quote HistoryQuoted: 2 lbs flank steak 2 limes, juiced 4 cloves mashed garlic 1/2 cup orange juice 1 cup chopped cilantro 1/2 tsp salt 1/4 tsp fresh ground black pepper 1/4 cup olive oil 1 minced Jalapeño chile 2 tbsp vinegar Marrinate the meat for at the very least 24 hours - or up to two to three days - in the refrigerator. And a key part of the process is tenderizing the steak beforehand with a Jaccard (https://jaccard.com/product/original-super-meat-tenderizer-48-knives/). The Jaccard has 48 tiny blades which pierce the meat and separate the chewy parts. The first time I used it I thought that these holes would be evident after cooking but they are not. Go over both top and bottom of any tough or chewy piece of meat then cook as normal. This also gets the marinade deeper into the meat as well. Will order the jacard tonight and then try this one next! |
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Posted: 3/10/2024 1:29:14 AM EDT
[#13]
Quote HistoryQuoted: Starting this marinade right meow Quote HistoryQuoted: Quoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG Starting this marinade right meow I'm usually on the simpler is better ingredients train but this one is worth it IMHO.. I want to drink it after I make it, it smells so good, lol. |
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Posted: 3/10/2024 1:33:10 AM EDT
[#14]
Onion and garlic milk.
Research and emulate. A few of the better taquerias around me do it. Takes the carne game up a dozen notches over the normal citrus based marinades. |
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Posted: 3/10/2024 2:00:03 AM EDT
[#15]
Quote HistoryQuoted: I'm usually on the simpler is better ingredients train but this one is worth it IMHO.. I want to drink it after I make it, it smells so good, lol. Quote HistoryQuoted: Quoted: Quoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG Starting this marinade right meow I'm usually on the simpler is better ingredients train but this one is worth it IMHO.. I want to drink it after I make it, it smells so good, lol. It smells amazing. I cut the meat first. Hopefully the vinegar and the citrus doesn’t cook it too much before i have it tomorrow. |
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Posted: 3/10/2024 2:12:44 AM EDT
[#16]
2 limes
4 cloves garlic, minced 1/2 cup orange juice 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup vegetable oil 1 habanero, minced 2 tablespoons white vinegar 2 pounds flatiron steak Marinate overnight, grill, rest, slice. |
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Posted: 3/10/2024 2:54:35 AM EDT
[#17]
Quote HistoryQuoted: It smells amazing. I cut the meat first. Hopefully the vinegar and the citrus doesn’t cook it too much before i have it tomorrow. Quote HistoryQuoted: Quoted: Quoted: Quoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG Starting this marinade right meow I'm usually on the simpler is better ingredients train but this one is worth it IMHO.. I want to drink it after I make it, it smells so good, lol. It smells amazing. I cut the meat first. Hopefully the vinegar and the citrus doesn’t cook it too much before i have it tomorrow. It depends on the cut you used but cutting it first could make it dry out and easily over cook which could make it tougher. But at least you know what it tastes like. |
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Posted: 3/10/2024 2:58:12 AM EDT
[#18]
Quote HistoryQuoted: It depends on the cut you used but cutting it first could make it dry out and easily over cook which could make it tougher. But at least you know what it tastes like. I’m an expert at doing the wrong thing. I did it out of convenience and short time tables this time but i bet it’s still gonna be damn good I promise to do it the original way next time. |
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Posted: 3/10/2024 3:11:41 AM EDT
[#19]
I don’t remember who mentioned it, but ever since someone pointed me to https://www.seriouseats.com/carne-asada-food-lab-recipe-kenji
I was hooked. It’s a very nice flavorful marinade. Only downside is you continue to taste it for hours after. Pairs nicely with a good copycat king taco salsa rojo or the other half of the marinade, per the recipe. |
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Posted: 3/10/2024 11:26:11 PM EDT
[#20]
Quote HistoryQuoted: It depends on the cut you used but cutting it first could make it dry out and easily over cook which could make it tougher. But at least you know what it tastes like. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG Starting this marinade right meow I'm usually on the simpler is better ingredients train but this one is worth it IMHO.. I want to drink it after I make it, it smells so good, lol. It smells amazing. I cut the meat first. Hopefully the vinegar and the citrus doesn’t cook it too much before i have it tomorrow. It depends on the cut you used but cutting it first could make it dry out and easily over cook which could make it tougher. But at least you know what it tastes like. It came out great! Very good. Shoulda listened and gotten some hot sauce. |
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Posted: 3/10/2024 11:30:32 PM EDT
[#21]
Quote HistoryQuoted: It came out great! Very good. Shoulda listened and gotten some hot sauce. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: Quoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG Starting this marinade right meow I'm usually on the simpler is better ingredients train but this one is worth it IMHO.. I want to drink it after I make it, it smells so good, lol. It smells amazing. I cut the meat first. Hopefully the vinegar and the citrus doesn’t cook it too much before i have it tomorrow. It depends on the cut you used but cutting it first could make it dry out and easily over cook which could make it tougher. But at least you know what it tastes like. It came out great! Very good. Shoulda listened and gotten some hot sauce. Awesome! Glad you liked it! |
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Posted: 3/11/2024 12:55:36 AM EDT
[#22]
Make sure to hear up your tortillas on a skillet, not the microwave. I love mine a little bit toasty.
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Posted: 3/12/2024 11:01:31 PM EDT
[#23]
Quote HistoryQuoted: 2 lbs flank steak 2 limes, juiced 4 cloves mashed garlic 1/2 cup orange juice 1 cup chopped cilantro 1/2 tsp salt 1/4 tsp fresh ground black pepper 1/4 cup olive oil 1 minced Jalapeño chile 2 tbsp vinegar Marrinate the meat for at the very least 24 hours - or up to two to three days - in the refrigerator. And a key part of the process is tenderizing the steak beforehand with a Jaccard (https://jaccard.com/product/original-super-meat-tenderizer-48-knives/). The Jaccard has 48 tiny blades which pierce the meat and separate the chewy parts. The first time I used it I thought that these holes would be evident after cooking but they are not. Go over both top and bottom of any tough or chewy piece of meat then cook as normal. This also gets the marinade deeper into the meat as well. Got my jaccard. This is in the fridge marinating. I like it but seems difficult to clean This thing good for the dish washer or is it gonna get a bunch of water inside it and rust. |
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Posted: 3/12/2024 11:14:44 PM EDT
[#24]
I scrub any bits out of it and wash/ rinse w/ hot water to remove fat then into dishwasher.... no rust on mine
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Posted: 3/18/2024 12:18:07 AM EDT
[#25]
Quote HistoryQuoted: 2 lbs flank steak 2 limes, juiced 4 cloves mashed garlic 1/2 cup orange juice 1 cup chopped cilantro 1/2 tsp salt 1/4 tsp fresh ground black pepper 1/4 cup olive oil 1 minced Jalapeño chile 2 tbsp vinegar Marrinate the meat for at the very least 24 hours - or up to two to three days - in the refrigerator. And a key part of the process is tenderizing the steak beforehand with a Jaccard (https://jaccard.com/product/original-super-meat-tenderizer-48-knives/). The Jaccard has 48 tiny blades which pierce the meat and separate the chewy parts. The first time I used it I thought that these holes would be evident after cooking but they are not. Go over both top and bottom of any tough or chewy piece of meat then cook as normal. This also gets the marinade deeper into the meat as well. I liked this too. Gonna incorporate lessons learned from both recipes. |
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Posted: 3/18/2024 12:43:25 AM EDT
[#26]
We just coat it with evoo and rub it down with store bought asada seasoning. Nobody turns it down.
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Posted: 3/18/2024 1:25:56 AM EDT
[#27]
Marinate in Marguerite mix with tequila on the heavy side. Then salt, pepper and onion powder. Chop with cleaver. Add fresh cilantro, avocado, onions and choice of sauce. I prefer corn tortillas with this approach. Darn close to Baja surf camp tacos.
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Posted: 3/18/2024 3:32:16 AM EDT
[#28]
Quote HistoryQuoted: Got my jaccard. This is in the fridge marinating. I like it but seems difficult to clean This thing good for the dish washer or is it gonna get a bunch of water inside it and rust. Very good to hear it! I usually just soak (10-20 minutes?) it standing up in a pan of soapy water, swish it vigorously, then rinse. If there is anything that seems to be sticking I will soak it longer. No problems so far and I've had it for at least 10 years. It's a great tool for any tougher meat like chuck and skirt steaks. |
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Posted: 3/26/2024 12:00:12 AM EDT
[#29]
After careful consideration and many different experiments ive decided that flank steak is superior to skirt and hanger.
Yes i cooked them all correctly. They just suck. |
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Posted: 3/26/2024 10:51:54 AM EDT
[#30]
Sounds like you now need to make one of these to make it in:
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Posted: 4/13/2024 11:45:14 PM EDT
[#31]
Quote HistoryQuoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG It is time again. |
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Posted: 4/13/2024 11:47:48 PM EDT
[#32]
Quote HistoryQuoted: After careful consideration and many different experiments ive decided that flank steak is superior to skirt and hanger. Yes i cooked them all correctly. They just suck. Did you buy the skirt from a Mexican meat market and was it cut thin butterfly style? Regular butchers don’t understand how to cut skirt steak for carne asada. I had to take this picture because you won’t find it on Google or any recipe websites. 
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Posted: 4/13/2024 11:57:07 PM EDT
[#33]
Quote HistoryQuoted: Did you buy the skirt from a Mexican meat market and was it cut thin butterfly style? Regular butchers don’t understand how to cut skirt steak for carne asada. I had to take this picture because you won’t find it on Google or any recipe websites. https://www.ar15.com/media/mediaFiles/563643/IMG_8779-3180178.jpg Quote HistoryQuoted: Quoted: After careful consideration and many different experiments ive decided that flank steak is superior to skirt and hanger. Yes i cooked them all correctly. They just suck. Did you buy the skirt from a Mexican meat market and was it cut thin butterfly style? Regular butchers don’t understand how to cut skirt steak for carne asada. I had to take this picture because you won’t find it on Google or any recipe websites. https://www.ar15.com/media/mediaFiles/563643/IMG_8779-3180178.jpg Interesting. I don’t think it was cut that way but im not sure because i dont buy it very often. I will take a closer look and report back. |
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Posted: 4/14/2024 12:02:06 AM EDT
[#34]
Quote HistoryQuoted: Interesting. I don’t think it was cut that way but im not sure because i dont buy it very often. I will take a closer look and report back. Quote HistoryQuoted: Quoted: Quoted: After careful consideration and many different experiments ive decided that flank steak is superior to skirt and hanger. Yes i cooked them all correctly. They just suck. Did you buy the skirt from a Mexican meat market and was it cut thin butterfly style? Regular butchers don’t understand how to cut skirt steak for carne asada. I had to take this picture because you won’t find it on Google or any recipe websites. https://www.ar15.com/media/mediaFiles/563643/IMG_8779-3180178.jpg Interesting. I don’t think it was cut that way but im not sure because i dont buy it very often. I will take a closer look and report back. There is a seam in the middle where it was sliced open. The 2 halves are mirror images. |
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Posted: 4/14/2024 12:17:59 AM EDT
[#35]
Quote HistoryQuoted: There is a seam in the middle where it was sliced open. The 2 halves are mirror images. Quote HistoryQuoted: Quoted: Quoted: Quoted: After careful consideration and many different experiments ive decided that flank steak is superior to skirt and hanger. Yes i cooked them all correctly. They just suck. Did you buy the skirt from a Mexican meat market and was it cut thin butterfly style? Regular butchers don’t understand how to cut skirt steak for carne asada. I had to take this picture because you won’t find it on Google or any recipe websites. https://www.ar15.com/media/mediaFiles/563643/IMG_8779-3180178.jpg Interesting. I don’t think it was cut that way but im not sure because i dont buy it very often. I will take a closer look and report back. There is a seam in the middle where it was sliced open. The 2 halves are mirror images. Ya thats what makes me think it was not cut that way |
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Posted: 4/14/2024 12:29:39 AM EDT
[#36]
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Posted: 4/14/2024 12:30:03 AM EDT
[#37]
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Posted: 4/18/2024 7:14:52 PM EDT
[#38]
picking a marinade for flank steak to go overnight so b-b-b-BUMP
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Posted: 4/18/2024 7:19:38 PM EDT
[#39]
Quote HistoryQuoted: picking a marinade for flank steak to go overnight so b-b-b-BUMP Citrus, garlic, salt, pepper. Anything else is optional. More important is the way it’s cut. |
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Posted: 4/18/2024 7:22:30 PM EDT
[#40]
OST
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Posted: 4/18/2024 7:39:46 PM EDT
[#41]
Quote HistoryQuoted: It is time again. Quote HistoryQuoted: Quoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG It is time again. Boom.. how was round 2? |
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Posted: 4/18/2024 7:51:21 PM EDT
[#42]
Quote HistoryQuoted: 3lbs Flank or Skirt Steak 1/2c Soy Sauce 1/2c Olive Oil 1/2c White Vinegar 1/2c Orange Juice 2 Limes Juice 1tsp Lime zest 1 Juice from 1/4 Lemon 4 garlic cloves, minced 1tsp Cumin 1tsp Chili Powder 1tsp Salt 1tsp Black Pepper 1tsp White pepper 1tsp Dried Oregano 1tsp Paprika 1 Small White Onion, chopped 1/2c Cilantro Leaves (optional) Combine ingredients and marinate meat for 12-24hrs.. 24hrs preferred. Grill over direct high heat until preferred amount of char/doneness has been attained. Let rest for 10 minutes or so Cut meat into strips, then cut strips in to cubes and serve on corn tortillas with Mexican relish or pico de gallo, guacamole, and a squeeze of lime juice. Dont forget the hot sauce! https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053543974_2_jpg-2396815.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220521_053815595_jpg-2396816.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021607224_jpg-2396818.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_021933740_jpg-2396819.JPG https://www.ar15.com/media/mediaFiles/21179/PXL_20220522_023439338_2_jpg-2396821.JPG This does sound amazing, but it goes against the #1 rule both my Mexican families instilled into me about traditional Mexican food: simplicity. Good Mexican food is simple. Get you some skirt/flank steak, salt it, and marinade it in beer overnight. Season it with your favorite seasonings (lightly, let the meat flavor dominate), then garnish with cilantro, lime, and jalapeño. It should be easy and simple, not over seasoned. |
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Posted: 4/18/2024 8:18:42 PM EDT
[#43]
I did:
olive oil white vinegar lime juice lemon juice half a jar of chipotles in adobo (what was left of it anyway, had been utilized previously) onion powder cumin powder paprika heaping little chonk of minced garlic dash of mexican oregano Blended that shit up into a puree. I'll salt it to slightly overtaste when the meat is ready to be vac sealed with the marinade slurry (almost defrosted but not yet). I followed the Chef Jean Pierre method of measurement "remember, measure carefully" (then just eyeballs it and adjusts on the fly just because). |
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Posted: 5/16/2024 12:14:37 AM EDT
[#44]
 "We will not go quietly into the night" - Independence Day Got some of that good shit marinading right now in my Tupperware.  |
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Posted: 5/16/2024 12:25:49 AM EDT
[#45]
Hm... I never marinate anything acidic in plastic or metal containers. It doesn't always end up tasting metalic or like plastic but the times it has have taught me to stick with glass, Corningware, or ceramics. YMMV.
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Posted: 5/16/2024 12:31:44 AM EDT
[#46]
Quote HistoryQuoted: Hm... I never marinate anything acidic in plastic or metal containers. It doesn't always end up tasting metalic or like plastic but the times it has have taught me to stick with glass, Corningware, or ceramics. YMMV. This is 1980-1990s Tupperware its basically made out of glock frames. |
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Posted: 5/16/2024 12:57:42 AM EDT
[#47]
I leave all the citrus out of my recipe because I never have it on hand and I have found not having it doesn't take away from the taste.
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Posted: 5/16/2024 12:58:48 AM EDT
[#48]
Quote HistoryQuoted: I leave all the citrus out of my recipe because I never have it on hand and I have found not having it doesn't take away from the taste. Please share your recipe |
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Posted: 5/16/2024 1:00:21 AM EDT
[#49]
Quote HistoryQuoted: I leave all the citrus out of my recipe because I never have it on hand and I have found not having it doesn't take away from the taste. It is one of the tenderizing ingredients more than flavor. I always squeeze lime juice on my taco when I make them anyways. |
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Posted: 5/16/2024 1:03:09 AM EDT
[#50]
Quote HistoryQuoted: This is 1980-1990s Tupperware its basically made out of glock frames. I wasn't talking about damage to the containers. I was trying to explain that sometimes the acidic ingredients leach the plastic into the mix and screw up the flavor. I had to throw out three Carne Asada steaks because they had marinated in a zip-lok baggie and had a strong plastic flavor. |
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