food STEAK!!

nate6279 said:
Any suggestions on what to do with this? It was an early B-day present from my folks. I never did a strip steak before. So instead of searching the internet I figured i'd go straight to the pros here. I do know you can make fajitas with it but i'm looking for something other than that. Thanks in advance.
 
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Do this to it and thank me later! Slice it thin and against the grain...
 
http://www.heatmadesimple.com/cooking/cayenne-indonesian-recipes.html
 
Chimi would rock it.
 
And fajita style too marinaded with garlic, cilantro, tequila, and lime juice and then grilled.
 
Flank is also a classic for London Broil.
 
Sliced thin as JHP said and served up with au jus and garlic mashed and grilled asparagus.
 
Kickass!
 
Or just wing it with any style marinade and grill it.
 
Just don't cook it over medium and slice it thin against the grain.
 
A teriyaki brine would also be awesome!
 
Do Chimi! But make home made. Store bought is terrible by comparison. Not even the same ballgame.
 
Marinate in rock salt. I swear it's the best steak I've ever had!!
Taught to me by a real Brazilian. I don't do steak any other way. 
Here's what you do...
Fill the bottom of a pan with ROCK SALT (ICE CREAM salt)...not kosher. The big chunks.
put the steaks on top of the salt. 
Cover the top of the steaks in rock salt.
COVER IT!!! It looks obscene, but trust me, it's ok. You're going to rinse it! 
 
Let sit for 15 minutes. Not a second more. 
Take the steaks out of the salt, brush off the extra salt, I usually give it a quick rinse under cold water, even. 
 
Grill as desired. Slice thin, serve with chimichurri. 
 
You can also slice onions and fresh jalapenos and marinate in white vinegar and salt for a few hours before hand....that goes well with it too. 
Damn I'm hungry for some meat!
 
Fitty speaks the truth!
 
Rock salt.
 
I've done prime rib roasted in a pan covered in rock salt and hear me now 'bleed me later....
 
 
It's the sheeit!
 
In Miami, Vacio refers to what is sold elsewhere as "flap meat" (the worst name....but a delicious steak)...which is a slightly different cut from the flank steak Nate has. I buy mine from an Argentine market that sells delicious sausages, empanadas, and malbec too. Our Vacio (flap meat) is a little fattier. A great cut to do as a roast or, as I prefer, on a hot coal grill!!!
 
You know how it is, everyone calls it something different all over the place. 
 
I was guided by this. why think that being what we call here vacio
 
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then it must be matambre. 
 
If the piece is very large and has only 1 inch thick or less in many parts, it's definitely matambre. 
 
This is very slow oven cooking. first wet with olive oil and place in a baking dish, puts up garlic, peregil, grated cheese and a little cream, coarse salt. peppers and choice. Should be cooked very slow, 2 hours or more at very low temperatures
 
Ok guys, I think that making some chimichurrrrrrrri and doing the ice cream salt thing is gonna be the way to go tomorrow. This will be bbq'd. Thank you all for the suggestions. :)
 
JoynersHotPeppers said:
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WOW! How did I not see this pic on the first page? Is that a skirt steak or what! That's my type of style with white rice and black beans but I do like my steak a little more done. Even my six year old said "Daddy that looks like what you make." Very Nice.
Looks like the USA.
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JayT said:
Joyner look at what I drank today.

AleSmith IPA (YES)
- Founders All Day IPA (YES)
- Troegs Nugget Nectar (YES)
- Dogfish Head/Sierra Nevada Rhizing Bines (NO)
- Dogfish Head Aprihop (YES)
- Uinta Dubhe Imperial Black IPA (NO)
- Mikkeller Beer Hop Breakfast (YES)
- Mikkeller Hoppy Easter (YES)
- St. Boniface Citra Hopped Paidea Pale Ale Firkin (NO)
- Bell's Hopslam (NO FREAKIN' WAY)


It was a beautiful day.

The yes and nos were for growler fills not if I had them.
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No way to HOPSLAM!  Damn dude your crazy
 
This is a great thread.. first time I have noticed it.  
 
 
here is  a top sirloin steak I grilled last weekend with homemade steak spice.   After it was rested it was  sliced and rubbed through a board dressing, Adam Perry Lang style.  Board dressing was fine minced rosemary, golden thyme , garlic chives, lemon zest, touch of lemon juice and extra virg olive oil.  I was kicking myself afterwards for not mincing up a fresh thai chile  for it as well. 
 
steak spice
equal parts  each by volume before grinding ( 1 tsp , tbsp, cup, bathtub , whatever) 
 
 
black peppercorns
white peppercorns
dill seed
dehydrated garlic flakes
dehydrated onion flakes
coriander seed
mustard seed
crushed red pepper flakes ( sub in your favourite crushed dried hot pepper. smoke dried habs are wicked) 
 
Coarsely grind each of these
 
2 parts 
 
coarse sea salt.  
 
mix spices and salt until well combined . 
 
 
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Jedi, I don't know what the yes and no means there, but Hopslam is my favorite IPA of all. Also, thanks for liking that cowboy steak, now I am gonna have to go buy more.

TB can you remember what we put in that marinade for that flank steak we grilled in teh ditch?
 
JayT said:
Jedi, I don't know what the yes and no means there, but Hopslam is my favorite IPA of all. Also, thanks for liking that cowboy steak, now I am gonna have to go buy more.

TB can you remember what we put in that marinade for that flank steak we grilled in teh ditch?
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Vaguely.
 
If I recall we were about 7 beers and 6 shots deep apiece when we started it.
 
Thanks to Mr. Lee's Discount Liquor.
 
I do remember you'd brought your grillin' rub and used some of that and also some fresh squeezed lime and 
 
tequila.
 
Gets foggy after that as all the party likker was makin' my brain cells have wild sex with each other all up in 
 
my noggin'.
 
Eye fillet with cheesy mashed taters and a mushroom, pepper and onion jus
 
Taters cooked in chicken stock with garlic.  Mashed with cream and butter.  Grated tasty cheese on top and grilled.
 
Pan fried mushroom and onion in butter and deglazed with beef stock.  Reduced to 1/4 and added Kampot pepper and cream.  Reduced to 1/4 again.
 
Eye fillet.  Seasoned with sea salt and kampot pepper and pan fried to rare.
 
Many beers were consumed before during and after.
 
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