Posts Tagged ‘quesadilla filling’
By marinating this flank steak overnight you’ll tenderize it to the point it’ll just slice like buttah when you serve it! Add some sauteed onions and peppers along with some killer Chimichurri sauce and you have one killer recipe!
So if you recall I was on this huge Chimichurri kick putting it on everything. Now I know you hate cilantro (what is wrong with you people who you hate it???) but even if you hate it you STILL need to make this dish. Skip the chimi and go with the steak with some avocado crema or salsa. This marinated flank steak is done in minutes and seriously worth every. single. delicious. bite. Flank or Skirt steak are those 2 pieces of beef that so many people fail at making. I get it, it’s a tough piece of meat to get tender but I’m telling you what guys, if you follow my recipe and marinate it for 12-24 hours it’ll melt like buttah when you slice it.
The first time I ever tried to make flank steak at home was after a few days after I had gone to Chi-Chi’s for the first time. That steak for the fajitas was so tender. And me thinking that it was no big deal, as in a steak is a steak is a steak mentality just tossed some seasoning on it and pan fried it. What I managed to do was turn a pretty pricey cut of beef into leather within minutes. I mean it looked gorgeous but folks this thing was so tough that it was like gnawing on jerky that didn’t break down… ever!
After that, I tried a few more times but never was successful. Then I decided to educate myself on this cut of beef. What made it so different from the other cuts of steak I mastered? I mean I have the #1 recipe on the net for how to cook the best damn new york strip steak in the world, how could I keep failing? So to the internet, I went (and to a few local Mexican restaurants and the butcher shop).
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