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How To make Master Flank Steak A 1 Directions and Ideas For Leftovers
Be sure to read these b-4 cooking The real first step is to make the Napa Cabbage Slaw
Here are a couple of easy ideas for using leftover grilled steak and cabbage slaw. Summer soup: Simmer some of the cooked slaw in vegetable broth or chicken stock. For a thin soup, use about 1/2 cup of the slaw per serving; for a heartier version, use about 1 cup per serving.
Season with a dollop of the barbecue sauce. During the last 5 minutes of cooking, add finely chopped or shredded grilled flank steak, about 1/4 cup per serving, and cooked fresh Chinese noodles, to taste. Pita sandwich: Combine leftover cabbage slaw and finely sliced flank steak; season with barbecue sauce. Heat on stove or in a microwave. Fill pita bread halves with the mixture. Add a dash of hot sauce, then top with sliced cucumbers and chopped tomatoes.
Or, substitute rice paper for the pita breads. Refresh the rice paper in cold water, then top with the slaw/steak mixture (at room temperature), the hot sauce, cucumbers and tomatoes. Roll up and enjoy. the hot sauce, cucumbers and tomatoes. Roll up and enjoy.
Author's Notes: When I was growing up in Pleasanton, a family summer favorite was barbecued flank steak.
Magically marinated and cooked over the coals, it was probably our second- favorite hot-weather meal behind hamburgers and hot dogs. Hey, we were young!
But this simple dish took a quantum leap when my mother and her friend Gloria started a successful local catering business. Thus was born the Flank Steak Roulade infinitely more elegant than just a slab of beef.
I remember watching in awe as that dynamic duo synchronized the filling and rolling. Rolling that was the secret. If you rolled the bundle too loose, it would fall apart when cooked and cooled.
When I graduated from audience to assistant, I got the job of securing these tender rolls with toothpicks ``Remember, always three toothpicks, always three. .'' Many roulades later I discovered that those ringing words were important after cooking and cooling the roulades, you always knew to remove three toothpicks, ensuring safety for unwary eaters.
Later, when I was catering on my own, a modified Flank Steak Roulade appeared on countless menus, in countless variations.
For easy eating throughout the week, follow this plan: First, buy and marinate extra flank steak. Your first night's entree will be Grilled Whole Flank Steak but don't make it first.
***The real first step is making the Napa Cabbage Slaw, which shows up in several guises. The second step is forming the roulade. Now it's time to grill.
For convenience, cook all the meat at the same time: the roulade and the thin piece of flank steak, which will be saved for later in the week, and tonight's steak, which you'll serve with reheated slaw.
In a day or so, when you're ready for the roulade, you'll find that assembly is a matter of minutes. Simply spread soft lavash (an Armenian flat bread) with a wild mixture of cream cheese, wasabi and pickled ginger; wrap it tight around the roulade; and chill briefly before slicing.
The final meal is even easier. It's a main-dish salad of romaine lettuce, slices of the reserved grilled steak, and fresh fruit: mango, orange and grapefruit.
Layered atop a bed of rice noodles and moistened with a zesty vinaigrette (which is seasoned with a bit of the remaining barbecue sauce), it's another no-cook winner. By: DAN BOWE, Special to The SF Chronicle
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Cuban Fajitas Recipe
How to make Cuban Fajitas
I fired up my Mojoe Griddle with a dual jet propane burner this go around, and as expected, it worked beautifully! In this episode I prepared Steak Fajitas, using a wonderful seasoning called Cuban-Mojo made by Pirate Jonnys. They were a big hit with the entire family! Needless to say, there were no leftovers! Maybe I should have made a double batch? Please go over to the Mojoe Outfitters and check out the Mojoe Griddle at and also please go over and check out all the wonderful seasonings and sauces created by Pirate Jonnys at:
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Ingredients
FOR MARINADE
Extra virgin olive oil 1⁄2 Cup (8 tbs)
Water 1⁄3 Cup (5.33 tbs)
Seasoning 6 Tablespoon (Pirate Jonny's Cuban Mojo style)
FOR OTHER INGREDIENTS
Chopped beef 2 Pound (Trimmings from steak, roast etc)
Onion 1 , sliced lengthwise
Chopped cilantro 2 Tablespoon
Green bell pepper 1 , sliced lengthwise
Salt & pepper To Taste
Tortillas 10
Directions
GETTING READY
1. Heat olive oil in a pan, simmer garlic in the hot oil for 2- 3 minutes, until it releases its flavor. Do not burn it. Set it aside to come down to room temperature.
2. In a bowl, mix together Cuban mojo seasoning with water. Drop in the olive oil and garlic into the mix. This would be the marinade for the beef.
3. In a ziploc bag, put the meat. Pour the marinade over it. Seal the bag and let it marinate for about 2 hours in the refrigerator.
4. Heat up the Mojoe Griddle.
MAKING
4. Saute onions and green bell pepper with salt and pepper on the hot griddle. Move the veggies to the colder side of the griddle.
5. Cook the beef. Season with salt and pepper as per taste. Then mix the veggies to the meat. Continue to cook them together. Season with chopped cilantro. Set it aside.
6. Heat up the tortillas on both sides.
FINALIZING
7. Place some meat in the center of the tortillas. Fold it to make fajita. Repeat the same with others.
SERVING
8. Place the fajitas on a serving dish and serve.
Things You Will Need
Ziploc bag
Recipe Summary
Difficulty Level: Medium
Course: Main Dish
Cuisine: Cuban
Ingredient: Beef
Method: Saute
Restriction: High Protein
Taste: Savory
Preparation Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 10
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How to Eat Pho: You've Been Doing it Wrong
For a novice, a bowl of pho can be just as intimidating as it is delicious, what with all the different cuts of meat, condiments, and edible accoutrements that can come along with your meal. Thankfully, Vincent and Mikey Kha—the father and son duo who run Pho & Cafe Anh Hong in Upper Darby, PA—are here to teach us all about it. From what to look for when you taste the broth to proper sauce etiquette, you'll quickly learn everything you need to know from these pho experts.
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Making $100 WAGYU FAJITAS on the Weber Kettle Grill | Heath Riles BBQ
Are you in the mood for gourmet Tex-Mex? Try my $100 Fajitas! This recipe contains juicy peppers, sweet onions, and rich Wagyu steak with a drool-worthy seasoning blend. Plus, it’s a quick cook that comes together easily. If you make this recipe for family and friends, you’ll be the talk of the town.
Try these fajitas for your next date night, cookout, or family dinner. I can almost guarantee you won’t have any leftovers.
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Products Used:
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Heat Resistant Gloves
• Yeti 12 Cast Iron Skillet yetius.pxf.io/WqNqOe
• Weber Kettle Grill
• Charcoal Chimney
• Royal Oak Charcoal
• Royal Oak Charcoal Tumbleweed Fire Starters
• Thermoworks Thermapen One
Ingredients:
• Heath Riles BBQ Beef Rub
• Wagyu Flank Steak, 2lbs from Kevin Green at The Butcher Shoppe in Pensacola, Florida (850) 458-8782,
• Red, yellow, and green bell peppers
• Onion
• 2 tbsp Cumin
• 2 tbsp Mexican Oregano
• Cilantro
• Guacamole
• Colby Jack Cheese
• Sour Cream
Directions:
1. Get your grill fired up to 450º and create a 2-zone fire.
2. Chop bell peppers and onion.
3. Add 2 tbsp of cumin and Mexican oregano to 1/2 bottle of Heath Riles BBQ Beef Rub and shake.
4. Place cast iron skillet on cool side of the grill to heat up. Add oil along with peppers and onions to the skillet. Season with rub mixture and shut the grill lid and let them cook for 5 minutes before stirring.
5. Remove flank steak from the pack, trim, and season with Beef Rub mixture.
6. Place steak on hot zone of your grill. Remove peppers and onions from the grill.
7. Continue to flip and rotate every 45 seconds. Remove from the grill when it hits 128º internal. Let the steak rest for 10-15 minutes.
8. Assemble your fajitas.
Chapters
Intro 0:00
Prep the Weber 0:20
Season with Heath Riles BBQ Rub 0:40
Trim Flank Steak 2:55
Season with Heath Riles BBQ Rub 3:20
Place on Weber 3:45
Remove from Weber 4:38
Slice and Taste 5:18
Recap 5:37
Build Taco 6:00
Outro 7:08
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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