Carne Asada (Flank)


 
Rich G

Rich G

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I already had this cook planned out when @Terry - bbqking posted his Carne Asada, and last night was the night (45th meeting of Steak Club.) I used another recipe from SeriousEats.com, and this one is a keeper for me - RECIPE. As I typically do when I'm hosting Steak Club during the week, I dropped the marinated flank steaks into a sous vide bath in the morning after removing the excess marinade. I had the sous vide going at 129F for about 9 hours, then seared the steaks on my ripping hot Skyline for a minute on either side. Sliced thinly, and served on homemade flour tortillas with a variety of condiments. This turned out to be a really great meal, with some recipes that will go on the permanent "do" list....... In addition to the asada recipe, I found my new favorite black bean recipe at SeriousEats.com as well. If you have an Instant Pot, these are REALLY good.... BLACK BEANS (note, I only use the juice of the oranges rather than tossing the halves in the pot. I read a lot of comments that learning the halves in the pot lead to bitterness.)

Flanks all sealed up and ready for a long spa treatment.....

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Got some chorizo stuffed mushrooms ready to go......

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Prepped a double batch of tortillas......

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The last remaining mushroom (30 minutes @ 300F)......

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Steak resting post sear......

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Sliced.....

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And some really messy looking, but absolutely delicious tacos.....

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Bruno said:
Looks amazing!! How did the 24 habenero death salsa work out?
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I ended up roasting 6 romas on the Skyline, skinned/deseeded, rough blend with the stick blender, lime juice/salt/pepper and 3 heaping tbsp of the death salsa. Ended up with a very nice roasted tomato salsa that was spicy, but balanced and fruity. The rest of the death salsa went home with one of my buddies who really liked it. :)

R
 
Brett-EDH said:
recipe worth sharing? that FLANK does look real good. and your improvised salsa venture was fun to read.
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Ha, yeah, it WAS an adventure and ended well. :) YES! The tortilla recipe is MORE than worth sharing. I've tried dozens over the years, and have finally hit my go-to with this one..... It's based off of THIS RECIPE, but for the flour, I've settled on a 50/50 blend of AP and 00 Caputo pizzeria flour. I also use beef tallow (which I render from brisket trimmings.) These two specifics seem to be the sweet spot for me...... I just added my modified recipe into the Side Dishes forum HERE. Give them a try, and I'd love to know what you think!

Rich
 
Rich G said:
Ha, yeah, it WAS an adventure and ended well. :) YES! The tortilla recipe is MORE than worth sharing. I've tried dozens over the years, and have finally hit my go-to with this one..... It's based off of THIS RECIPE, but for the flour, I've settled on a 50/50 blend of AP and 00 Caputo pizzeria flour. I also use beef tallow (which I render from brisket trimmings.) These two specifics seem to be the sweet spot for me...... I just added my modified recipe into the Side Dishes forum HERE. Give them a try, and I'd love to know what you think!

Rich
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are you subbing 00 to get more protein in the flour? if so, what would your thoughts be on adding one egg white to all AP to get that body/protein structure? and of course i have brisket fat to render, along with chicken fat too. we've become a zero-waste family (for the most part). we try to get every trimming/cutoff into something, just for fun to see if we could get to zero-waste a few years back.

thanks for this share. i will def give these a run and feedback my success, or failure :cool:
 
Brett-EDH said:
are you subbing 00 to get more protein in the flour? if so, what would your thoughts be on adding one egg white to all AP to get that body/protein structure? and of course i have brisket fat to render, along with chicken fat too. we've become a zero-waste family (for the most part). we try to get every trimming/cutoff into something, just for fun to see if we could get to zero-waste a few years back.

thanks for this share. i will def give these a run and feedback my success, or failure :cool:
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Brett, it was more about the texture of the flour. The pizzeria flour tends to be a much finer grind than AP, so I like the way it mixes up into a supple dough. Also, I was actually going for less protein so that I could have a more relaxed dough that wouldn't spring back after rolling or pressing.

The tallow, in my opinion, is necessary. It gives a rich, background flavor that just hits all the notes for me!

R
 
Rich G said:
The tallow, in my opinion, is necessary. It gives a rich, background flavor that just hits all the notes for me!
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makes perfect sense. the best tortillas i've had were made with lard. thank you for the details. gives me an idea of what i'm looking for on mixing the dough.
 
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