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First 2013 cook, Dried beef tacos, Beef tenderloin and Flank steak.

  Yesterday we had my wife´s family for lunch. It was a special day since one of her brothers lives in Arizona and is visiting for the holidays, also because it was our first family get together in our new home.

I wanted to do pulled pork (we were 20+ people) but since her brother was visiting we decided to do something more “Mexican”.

The menu was: For appetizers some grilled cheese and dried beef tacos (called here “atropellado” which translates to “run over”, is a salty dried beef, very famous here in Monterrey) with guacamole and salsa.  The key is to prepare some salsa (grilled some tomatoes, onions, peppers and some garlic, s&p, some olive oil and a lemon).  In the cast iron skillet put some oil and then add the dried beef for about ten minutes then add the salsa and let it simmer for about 15 minutes, this will make the dried beef soft and a little spice.

 For the main course Flank Steak, Beef tenderloin, nopales and some small potatoes, mushrooms and green onions.

I rubbed the tenderloin with DP raising the steaks, seared it on the gasser and then finished on the small egg at 350 for about an hour, I pulled at 132 (I was busy and did not think it would be done so fast). The flank steak was rubbed with cowlick and done at 400, did not check the temp but was medium after 15 to 20 minutes.

Both turned out very good.

 It was a great way to start 2013.

 Happy new year for everyone!

 PS I missed the money shots!!  I was busy serving and did not take the important pictures, my bad.

Outside kitchen..


The menu


Grilled cheese and dried beef



  • dgvdgv Posts: 32
    Damn, double entry again and the pictures are not there...I think my Mac is to blame.
    I'll try to upload them later today..
  • Look forward to seeing the pics. Sounds great.

    Also, any salsa recipes are always appreciated. Especially from a "local".
    Clarendon Hills, IL
  • dgvdgv Posts: 32

    Of course.

    Here are the pictures. Again, I missed the important ones...!


  • ChokeOnSmokeChokeOnSmoke Posts: 1,800

    Next time you do flank, cook it as hot as you can and pull it at 120-125.  Let it rest for a few minutes and cut it on a 45 degree angle against the grain.  Easily my favorite steak when cooked correctly.  Usually takes approx. 8 minutes at 550-600 degrees but check often with an instant read, you don't want anything past medium rare.
    Packerland, Wisconsin

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