How To make Grilled South Of The Border Steak
2 lb Beef round steak, 1/2 inch
: thick 1 envelope Instant meat
: marinade, (4/5 ounce) 1/4 c Catsup
1 TB Worcestershire sauce
1/8 ts Red pepper sauce
1 cn Refried beans (15 1/2
: ounces) 1/4 c Cheddar cheese, shredded
: Chili peppers : Potato chips Score each side of meat 1/8 inch deep in diamond pattern. Prepare instant meat marinade as directed on envelope except stir in catsup, Worcestershire sauce, and red pepper sauce. Marinate meat as directed on envelope. Remove meat from marinade; reserve marinade. Heat beans in foilware pan 15 to 20 minutes on side of grill. About 5 minutes before serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot coals. Cook 5 minutes on each side, brushing frequently with reserved marinade. Cut steak into serving pieces; serve with spoonfuls of beans, chili peppers, and potato chips. Makes 6 servings. Recipe By : HUBERT -----
How To make Grilled South Of The Border Steak's Videos
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
------------------------------------------
????????????????????DISCOUNTS ????????????????????
------------------------------------------
♨️Big Green Egg -
????Use code “DARKSIDE” when checking out to receive 5% off.
???? Dalstrong Knives & cutting boards -
???? No coupon needed! Just use this link for 10% off site-wide
------------------------------------------
↓↓↓↓ More Links &????DEALS ???? ↓↓↓↓
------------------------------------------
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 -
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.
Don't forget to SUBSCRIBE!
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!
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
Facebook:
Email: GemsbyGilly@gmail.com
Pieces worn: Raindrops, Pink (earrings)
Follow us on Twitter and Facebook.
Laurice: and
Gilly:
Music: Tango de la Noche by Wayne Jones available in the YouTube Audio Library
#lauriceskitchen #lauriceskitchen2010 #tangospicecompany
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.
How to make delicious Chimichurri
RECIPE:
Big thanks to our VIDEO SPONSOR:
▶️KAMADOJOE
GEAR I love to use
▶️FORGED
▶️SKOTTSBERG
▶️MEATER
**************************************************
0:00 - intro
0:24 - choice of olive oil
1:23 - chimichurri
3:29 - BBQ salad
4:33 - creating churrasco
5:55 - grilling
7:05 - serving with chimichurri
**************************************************
Subscribe to my CHANNELS:
????PITMASTERX:
????ROEL:
????PITMASTERXSHORTS:
My SOCIAL MEDIA, Let's connect!
????Facebook:
????Instagram:
????TikTok:
Become a YouTube MEMBER:
????PITMASTERX:
(YouTube takes 30% of the membership)
**************************************************
???? JOIN the PitmasterX community:
???? Get PitmasterX MERCH:
???? Become a Patreon: (Patreon takes 5% of the pledges)
**************************************************
OFTEN USED EQUIPMENT
- Kamado Joe store
- Napoleon store:
- Burnhard store:
- Masterbuilt store:
- Moesta store:
- Borniak:
- Meater thermometer plus:
- Meater thermometer block:
- Meater thermometer original:
- Skottsberg store:
- Skottsberg light weight cast iron pan:
- Skottsberg cast iron grill pan:
- Skottsberg cast iron casserole/dutch oven:
- Skottsberg cast iron skillet 31,5cm:
- Skottsberg carbon steel pan:
- Skottsberg stainless steel pan:
- Forged store:
- Forged Brute chefs knife:
- Forged Brute 3 piece knife set
- Forged Sebra chefs knife:
- Forged Sebra 3 Piece knife set:
- Forged Flambadou
- BBQ Gloves:
- Under Gloves:
- Food Grade Gloves:
- Cutting board rectangular:
- Cutting board round:
- BBQ Large Tongs:
- Torches:
- Mixer:
- Meatgrinder:
- Food Processor:
- Brush:
- Spatula:
- Burger Mold:
- Fire Starter:
- Coffee maker filter:
- Coffee grinder:
- Syringe:
- Spray:
- Butcher paper:
- Aluminium foil:
- Salt Fleur de Sel:
- Peppermill:
**************************************************
VIDEO EQUIPMENT
- Cameras:
- Lighting:
- Audio:
**************************************************
CHECK OUT OUR TEAM
Cinematographer - Morrison Hulshof -
Video editor - Jim van Raan -
Studio Manager – Mitchell Reijnders -
**************************************************
My Music:
**************************************************
KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk chimichurri recipe tutorial beef steak churrasco brazil brasil brazilian chimichurri how to make sauce bbq sauce olive oil
**************************************************
Thank you so much for watching see you on the next video!
Goodtaste with Tanji - First-Rate Cuisine from South of the Border!
Like us on Facebook and follow us on Twitter and Instagram:
Join us for a mouthwatering feast of Mexican fine dining like no other on an all-new Goodtaste with Tanji!
Fire up your appetite at El Machito in San Antonio — where grilled meats are the main event! Top Chef Johnny Hernandez’ interior Mexican menu is a fiesta of fire-roasted features like the Carnes de la Parrilladas. See why sizzling asadas and juicy cabritos will make you feel like un machito (or “little tough guy”) too!
Say ¡Salud! to Caracol in Houston! Chef Hugo Ortega’s incredible journey from his humble beginnings in Mexico City to becoming a a James Beard Award winning chef will make you crave Mexican delicacies like the Callo de Hacha, with buttery scallops and creamy poblano.
Feel like familia at Alcomar in South Austin where a laid-back, beachy vibe is paired with marvelous mariscos like the snapper with mole verde sauce. Three friends with a passion for cooking up coastal dishes show us their secrets! Plus, a chef on a skateboard? We’ll show you!