Guy Fieri Eats a Steak Shawarma Pita | Diners, Drive-ins and Dives with Guy Fieri | Food Network
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Steak Shawarma Pita with Guy Fieri | Diners, Drive-ins and Dives with Guy Fieri | Food Network
Tequila Marinated Flank Steak Street Tacos | Matador Prime Steaks
Matador Prime Steaks sent out some fantastic flank steaks for this cook. The flank steaks needed very little trimming, so the usable portion was almost 100%. If you use the code TXBBQ10 at checkout they will give you a 10% discount on your first order. Now on to the street tacos themselves. Wow what great flavor. The tequila marinade was out of this world and the fresh vegetables pushed this fantastic taco Tuesday meal up and over the top. Tequila Marinated Flank Steak Street Tacos, just saying it makes me smile in anticipation of the flavor that is going to explode with each and every bite of this fantastic street taco. So I say you need to get some flank steaks and try Matador Prime Steaks if you want top notch high quality meat. Pick you up some of your favorite tequila to make your marinade. If your not familiar with tequilas remember to get a 100% agave tequila. It is just like cooking with wine, always use something that you would drink. Thanks for watching my video of Tequila Marinated Flank Steak Tacos | Matador Prime Steaks and let me know how they turn out when you give them a try.
FOR 10% OFF YOUR FIRST ORDER ENTER TXBBQ10 AT CHECKOUT
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Uvalde Honey uvalde-honey.com
Salsa Quemada/Roasted Tomato Salsa
Marinade Recipe
1 1/2 cups Cooking Oil
1/3-1/2 cups Tequila
4 cloves Garlic Minced
2tbl Fajita Seasoning
2tbl Chili Paste
1/3 bunch Cilantro
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How to make Santa Maria Barbecue at Home
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FULL RECIPE(s) BELOW!
This style of barbecue is rooted in the Santa Maria Valley of California and is categorized by the following:
1. Grilling meat, such as the tritip, over an open pit with the crank grate
2. Red oak is used to impart smoky flavor
3. Simple Santa Maria rub of Salt, Pepper, Garlic, and Parsley
4. Tritip is the current day popularized cut, though other cuts like top block or ribs are done in
the same fashion.
5. The sides normally include Pinquito beans which are akin to what baked beans are for
southern bbq, and then they do a Santa Maria tomato salsa that is almost like their bbq sauce
equivalent, then a grilled bread, a basic green salad.
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--- SANTA MARIA RUB ---
- 2 parts salt (4 TBSP)
- 1 part pepper (2 TBSP)
- 1 part minced garlic (2 TBSP)
- 1 part minced Parsley (2 TBSP)
1. Mix all the spices together.
NOTE: If you are using dried garlic powder and parsley flakes, you will likely need to use a little less.
--- SANTA MARIA TRI-TIP ---
- 1 Tritip steak, trimmed
- 2-3 TBSP Santa Maria Rub (Enough to cover the meat completely)
- Oakwood for smoking (Red oak is the proper one to use)
1. Rub the Santa Maria Rub all over the steak until completely covered (NOTE: This can be done ahead of time and left in the fridge)
2. Start the grill by preparing a direct heat and indirect heat side with charcoal.
3. Add oak wood to the charcoal until it starts burning and producing smoke.
4. Place the tri-tip steak on the DIRECT HEAT and sear for 6-7 minutes a side until a crust has formed.
5. Move the tri-tip steak to the INDIRECT HEAT and place a meat thermometer inside. Let the steak cook until the internal temperature reaches 130 degrees Fahrenheit (55 C) (probably another 30-50 minutes depending on the indirect heat)
6. Remove the steak from the grill and let rest for 15 minutes prior to slicing.
7. Enjoy with the pinquito beans and fresh salsa.
--- PINQUITO BEANS ---
- 1 pound dry pinquito beans (I used pinto beans)
- 2 slices of bacon, diced
- 1/2 cup smoked cooked ham, diced
- 2 large red tomatoes, diced (can substitute 2 14 oz cans of diced tomatoes if needed)
- 1/4 cup ketchup
- 1 TBSP Santa Maria Rub
- 1 teaspoon dry mustard
- 1 tsp paprika
- 1 tsp chili powder
- 1 tablespoon sugar
- 1/2 cup water (OR MORE)
1. Cook the beans according to the package. Stovetop method, overnight method, or boiling method can be used)
2. In a separate pan, let's prepare the sauce. Saute the diced bacon and smoked ham for 2-3 minutes over medium heat.
3. Add the diced tomatoes, ketchup, and spices.
4. Mix the sauce mixture until combined, turn the heat to low, and let simmer for 20-25 minutes slightly reduced. Remove from heat.
5. Drain the cooked beans reserving ½ cup of water.
6. Return the drained beans to a stockpot with the sauce and ½ cup of water (NOTE: You want the liquid to be covering the beans, check the video for reference!)
7. Simmer the beans on low for another 45-60 minutes until tender.
8. Enjoy the beans with a spoonful or two of the Santa Maria salsa, next-level goodness.
--- SANTA MARIA SALSA ---
- 2-3 large tomatoes
- 1 chile (jalapeno, anaheim, or canned green chile)
- 1/2 red onion
- 1 scallion
- 1 TBSP olive oil
- 1 TBSP red wine vinegar
- 1 TBSP balsamic vinegar
- ½ TBSP Santa Maria Rub
1. Finely dice all the vegetables and add to a large bowl.
2. Toss with olive oil, red wine vinegar, balsamic vinegar, and the Santa Maria rub.
3. TASTE IT! Adjust the oils, vinegar, and rub as you see fit
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MISCELLANEOUS DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Audio: Behringer Ultravoice Mic + Pop Voice Lav Mic
Edited in: Premiere Pro #SantaMariaBBQ #Homecooking