Open Flame: South Of The Border (2014-09-23)
This month's theme is Grilling Around the Globe: South of the Border. Guest chefs include Niel Zambrano of Inca Trail and La Brasa with his partner James Vu and Marc Dunham of the Francis Tuttle School of Culinary Arts.
South of the Border Latin Marinade
Janeen shares her awesome south of the border Latin marinade which she uses here on fajita beef. This marinade can be used on any kind of meat for grilling.
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Ingredients:
1/2 cup oil ( I used safflower/avocado)
1/4 line juice
2tbsp white wine vinegar
2 tsp salt
1/2 tsp black pepper
1 tsp garlic
1.2 tsp chili powder
1 tsp cumin
Combine and pour over meat. 30 minutes minimum for thinner cuts such as fajita style.
All day or over night is required for larger cuts of meat like a roast.
Served with sauteed onions and peppers, over white rice.
Enjoy!
Matambre stuffed flank steak cooked over the charcoal on the big green egg
Matambre stuffed flank steak cooked over charcoal on the big green egg!
Flank Steak:
3 tablespoons extra-virgin olive oil, plus extra for oiling the grill grates
2 links (about 6 ounces) fresh chorizo, removed from casings
One 1 1/2-pound flank steak
Kosher salt and freshly ground black pepper
1 1/2 cups loosely packed fresh cilantro leaves
1 1/2 cups loosely packed fresh Italian parsley leaves
1/3 cup green olives with pimento
2 tablespoons pickled jalapeno slices
2 cloves garlic, crushed and peeled
2 tablespoons Dijon mustard
3 peeled hard-boiled eggs, quartered lengthwise
1 medium carrot, cut into 3-by-1/4-inch sticks
1 small red bell pepper, cut into 1/4-inch strips
Chimichurri Sauce:
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh Italian parsley leaves
1 clove garlic, crushed and peeled
1/4 teaspoon crushed red pepper flakes
1/4 cup red wine vinegar
Kosher salt
1/2 cup extra-virgin olive oil
Dalstrong discount code
#matambre #flanksteak #biggreenegg #BBQ #DarkSideOfTheGrill
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Kamado Joe:
Big Joe -
Classic Joe -
Joe Jr -
Kitchen Essentials:
BBQ Gloves Extreme Heat -
Lodge Cast Iron Dutch Oven -
Pellet Smoker Tube -
Meat Injector -
Wing Basket -
Sous Vide -
Smoked Sea Salt -
Butcher Paper -
Nitrile Gloves -
BBQ Cleaning Essentials:
Grill Brush Cleaning Kit -
Simple Green Spray -
Marinated Flank Steak Taco Salad | feat. our Guacamole
It's time to wrap up our two-part guac and taco salad series. And this salad has it all. We make a creamy taco salad dressing, marinate some beautiful flank steak and load on our fresh guacamole for a taste that's wonderfully south of the border. So fire up those grills, grab some fresh jalapenos, and don't forget to bring your appetite.
I'm using Tango Spice Company's Southwest Sunset red chili powder in these recipes. You can too. Here's the link to the Tango Spice Co. website:
Taco Salad Dressing
½ cup, 113g, sour cream or plain Greek yogurt
2 tablespoons, 30ml, lime juice
1 small chipotle in adobo sauce, about 1 teaspoon
¼ teaspoon cumin
¼ teaspoon red chili powder such as Southwest Sunset from the Tango Spice Co.
¼ teaspoon kosher salt
1 tablespoon, 15ml, olive oil
¼ cup flat leaf parsley or cilantro
Whisk all ingredients together adding the parsley or cilantro last. Refrigerate while you prepare the flank steak.
Flank Steak Marinade
½ cup, 125ml, fresh lime juice
½ cup, 125ml, canola oil
1 tablespoons black peppercorns
1 teaspoon kosher salt
3-4 cloves garlic, chopped
2 large jalapeños, chopped
Mix everything together and pour over a large flank steak to marinate at least 4 hours or overnight. I like to cut very shallow slices on both sides of the steak to prevent it from curling while it's grilled.
Grilling
Heat you grill to very hot and allow the grates time to heat completely. Grill steak 4-5 minutes a side for medium-rare. Add a minute per side for each level of doneness. Let steak rest for 10 minutes before slicing.
Salad: use any or all of the following
chopped lettuce, I'm using Romaine
sliced green onions
fresh jalapenos
cherry tomatoes
grated cheddar cheese
crumbled queso fresco
guacamole
corn and black bean salsa
sliced flank steak
taco salad dressing
chopped flat leaf parsley or cilantro to garnish
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
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Pieces worn: Raindrops, Pink (earrings)
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Music: Tango de la Noche by Wayne Jones available in the YouTube Audio Library
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Flank Steak Recipe | This Is The BEST Flank Steak Recipe!
In today's video we are talking about my favorite flank steak recipe, which is flank steak rolls on a pellet grill! If you have never cooked flank steak rolls you are in for a treat! This recipe is very easy and can be cooked even on a weeknight! These flank steak rolls are stuffed with Feta cheese, spinach, peppers, garlic, and onions, all rolled in a flank steak, smoked, and then seared on cast iron! Now, I love my cast iron insert on my Traeger Ranger, but you can very easily sear this on your pellet grill, or in a cast iron skillet when you're done! The flavors are absolutely amazing with this flank steak recipe and I highly recommend you give it a try! Complete recipe down below!
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| Ingredients |
-1 Flank Steak
-1/2 cup diced onions
-1/2 cup diced red pepper
-1/2 cup diced orange pepper
-1/2 cup Feta cheese
-1/2 cup spinach
-3 gloves chopped garlic
-Tailgaters BBQ Party Rub
| Instructions |
Prep:
1. Remove the flank steak from the packaging and trim any silver skin and fat. You can optionally trim it so it’s evenly shaped.
2. Butterfly the flank steak open like a book.
3. Once the flank steak is butterflied open, season with Tailgater's BBQ Party Rub.
4. Once the flank steak is seasoned, start evenly spreading out the filling over the flank starting with feta cheese, peppers, garlic, onion, and then spinach. Be sure to leave a 1/2” border so the filling doesn’t fall out when you roll it.
5. Once the fillings have been applied, begin tightly rolling the flank steak up. It is important to evenly and tightly roll the flank steak so it cooks evenly, and the fillings are distributed evenly.
6. Once the flank is rolled, secure it with butchers twine.
7. Once the flank is tied with butchers twine, season the outside of the flank steak with Tailgater's BBQ Party Rub.
| Cooking |
1. Set the temperature to 250º
2. Let the flank steak smoke until it reaches an internal temperature of 120º internally (about 45-60 minutes).
3. Once the flank steak has reached 120º internally, remove the flank steak to rest and turn your grill up as hot as it will go. For this recipe we strived to reach 450º-500º. You can also use a cast iron pan or insert in the grill at this point.
4. Once the grill is up to searing temp, sear the flank steak on all sides until a nice crust has developed.
5. After the flank has been seared, remove from the cooker and let rest for 10-15 minutes.
6. Once rested, slice the flank steak into medallions and serve immediately.
------The stuff I use:------
For this recipe:
-Tailgater's BBQ Party Rub (use code: ASHKICKIN to save 10%):
-Butcher's Twine:
-Traeger Ranger:
-Thermometer:
Other Stuff I use:
Thermometers:
-MEATER+ Wireless Thermometer:
-Thermoworks Smoke:
-Thermoworks Thermapen MK4:
Rubs and sauces:
--Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%):
--Elk Creek Bar-B-Q Hog Knuckle:
-Lawry's seasoning::
-Diamond Crystal Kosher Salt:
-16 mesh black pepper:
-Killer Hogs Vinegar Sauce:
Miscellaneous Equipment:
-Dalstrong Quantum Series Santoku:
-Orange Sprayer:
-Cutting Boards (use code ASHKICKIN20 for 20% off):
-Cooking Racks:
-Disposable Cutting Boards:
-Finger Oven Mitts Pot Holders:
-Dalstrong Slicer:
-Fat Separator:
-A-MAZE-N Smoke Tube:
-GrillBlazer (use code: ASHKICKIN10 for 10% off):
-Cooling rack:
*Some of these links may be affiliate links, these just help support my channel at no extra cost to you*
#flanksteakrecipe #flanksteakrolls #rolledflanksteak #stuffedflanksteak #traeger #traegernation #grilledflanksteak #flanksteak
Steak with Garlic Butter Sauce | Good Chef Bad Chef S11 Ep44
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!