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Mexican Style Flank Steak (With Pictures)

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EddieK76
EddieK76 Posts: 416
in EggHead Forum
It's been awhile since I've posted but lately haven't been doing much cooking on the Egg as I was kinda in a rut and just wanted to cook and eat and not take pictures....

Anyhow last night picked up a 2.25 lb Flank Steak from Whole Foods and some plantains.  Decided I was gonna do some mexican style marinade....

Threw in some olive oil, worsteshire sauce, cumin, red pepper flakes, chili powder, garlic, salt, pepper, sugar and marinaded for about 24 hours.  

So today I started the Egg got it up to about 450 as I was throwing on some bell peppers to grill them up too.....

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Let it get to about 129 and I removed the Flank Steak and let it rest.  I really let those peppers cook to get them nice and burnt as I like them that way.

Once it was rested I sliced against the grain...SUPER THIN and sliced up the peppers

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Made some fried plantains and a salad topped with fresh raspberries....Fajitas with some queso fresco topped it off

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Great meal and the flank steak was amazingly tender!  Flank steak is something we love around here especially when cooked and sliced right!


Large BGE

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Comments

  • Botch
    Botch Posts: 15,471
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    Everything on that plate looks fantastic.  I've not ever tried raspberries on a salad, bookmarked!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Egghead_Daron
    Egghead_Daron Posts: 862
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    Looks great! Beautiful color to the steak. Interested in knowing more about the plantains. This is on the list of SWMBO. We had some plantains in Miami and she was hooked.
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • EddieK76
    EddieK76 Posts: 416
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    Egghead_Daron said:
    Looks great! Beautiful color to the steak. Interested in knowing more about the plantains. This is on the list of SWMBO. We had some plantains in Miami and she was hooked.
    Sliced, smashed with a glass.   Fried, let them rest and then fried again....I can't get enough of fried plantains.
    Large BGE

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  • Egghead_Daron
    Egghead_Daron Posts: 862
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    Thanks Eddie! It's on the plans!

    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • Griffin
    Griffin Posts: 8,200
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    Heck of a meal, ya got there Eddie. Nice job. Queso fresco is some good stuff. Is that sour cream or crema?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • EddieK76
    EddieK76 Posts: 416
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    Griffin said:
    Heck of a meal, ya got there Eddie. Nice job. Queso fresco is some good stuff. Is that sour cream or crema?
    That's sour cream.  Wife went looking for crema but she goes to an all organic place and couldn't find it
    Large BGE

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  • CPARKTX
    CPARKTX Posts: 2,095
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    Nice cook
    LBGE & SBGE.  Central Texas.  
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  • NDG
    NDG Posts: 2,431
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    Looks great, love the simplicity with the fajita toppings.  I always seem to overload, but you nailed it with great steak and a few really good toppings.  I cant wait to copy this (maybe I will add onions) meal!
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Big Ragu
    Big Ragu Posts: 148
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    great looking cook.  I will try this with flap meat...  Has a little more flavor than flank and is less expensive in my neck of the woods.
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  • EddieK76
    EddieK76 Posts: 416
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    NDG said:
    Looks great, love the simplicity with the fajita toppings.  I always seem to overload, but you nailed it with great steak and a few really good toppings.  I cant wait to copy this (maybe I will add onions) meal!
    I wanted onions...Wife hates onions :)
    Large BGE

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  • BulldogNation
    BulldogNation Posts: 44
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    This post of yours has become a favorite recipe at our house, I go back to it again and again...Thanks for such a great share!
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