Rich G
TVWBB Honor Circle
So, my 13 year old daughter has been doing some cooking at school during what they call "enrichment" period (she chose this subject.) Recently they made tortillas which didn't turn out great as they don't have much of a cooking set up at the school. She's been hounding me to make them with her for a couple of weeks, so I picked up some masa harina over the weekend, and tonight was the night. Ya can't have tortillas without something to put in 'em, so I found a Carne Asada recipe that looked like the ticket - RECIPE HERE.
The recipe called for skirt steak, which I didn't have. I also didn't have flank, which seemed like a logical next choice. What I DID have was a tri tip in the freezer, so my pea brain came up with the idea to halve the tri tip down the middle to approximate the thickness of a flank steak. Something like this:
....and into the bag with the marinade it went for about 4 hours. Looked kinda pretty when it came out (if you are into that kind of thing):
I chose the 26'er for this cook due to my ability to set it up like this:
Gratuitous fire shot:
Sliced up, and just how we like it around here:
Plated up on top of our fresh tortillas with some of the reserved marinade on top:
This recipe was an absolute winner! First, my daughter did a great job with the tortillas, and it was fun to help her a little, but have her pretty much knock them out on her own (I acted as the tortilla press, since I can add a bit more leverage than she can.)
The halved tri tip worked out just like I envisioned it, and the flavor in the marinade as well as the reserved sauce addition was really good. Many times, the first try at a recipe leaves you looking for ways to dial it up in the flavor department, but in this case, the Serious Eats folks nailed it! This will be in the permanent rotation!
....oh, and, made some bread:
Thanks for lookin'!
R
The recipe called for skirt steak, which I didn't have. I also didn't have flank, which seemed like a logical next choice. What I DID have was a tri tip in the freezer, so my pea brain came up with the idea to halve the tri tip down the middle to approximate the thickness of a flank steak. Something like this:
....and into the bag with the marinade it went for about 4 hours. Looked kinda pretty when it came out (if you are into that kind of thing):
I chose the 26'er for this cook due to my ability to set it up like this:
Gratuitous fire shot:
Sliced up, and just how we like it around here:
Plated up on top of our fresh tortillas with some of the reserved marinade on top:
This recipe was an absolute winner! First, my daughter did a great job with the tortillas, and it was fun to help her a little, but have her pretty much knock them out on her own (I acted as the tortilla press, since I can add a bit more leverage than she can.)
The halved tri tip worked out just like I envisioned it, and the flavor in the marinade as well as the reserved sauce addition was really good. Many times, the first try at a recipe leaves you looking for ways to dial it up in the flavor department, but in this case, the Serious Eats folks nailed it! This will be in the permanent rotation!....oh, and, made some bread:
Thanks for lookin'!
R
I like your idea of using the tri tip.
