So my wife is from northern Mexico. For those that do not know that part of Mexico is all about Arrechera (flank steak or hanger) and Ribeye. They do a goat (cabrito) and some whole baby pig (lecheon). I have had arrechera several times in Mexico and it is awesome, very thin and never remotely tough. It is also easy to find at the local grocer in Mexico.
So I have tried to find the same here. Costco has a arrechera and it is good but was still not near as tender. Randomly I decided to buy some flank from Costco and well it was pretty thick for arrechera flank so I decided to pound it out with a culinary hammer. Another thing I did not know before was that arrechera is marinated. But I never knew in what because it does not have a distinct flavor. Well turns out it is basically brined.
Ok, so enough story....the recipe.
Buy a flank steak. Beat it up with a hammer then throw it in a salt brine. I use the 1 cup of salt per gallon of water....now your flank probably does not need a gallon of water unless you are blessed from the meat gods. 1 tbs per cup of water is the same %. Leave it in that brine for couple hours or over night. When you take it out just add pepper. Then toss it on a flaming hot grill and sear both sides. Always cut perpendicular to the direction of the grain of the meat.
Tips:
1. When beating up the meat. Look at the meat and notice that all the silver skin or tendon in broken up. Do not be afraid to over beat it up.
2. Add wood chips to stoke the fire. Then when meat is cold throw it on the fire but immediately close the lid. Adds some extra smoke on the meat.
3. Once done throw a little Kosher or rough salt on the meat.
4. If you got a vacuum sealer you can use way less water/salt plus it gets the brine all over the meat. I think it makes it work faster but I have no proof.
5. If you want to eat like a northern Mexico put a spicy salsa on it. Not a Pace but something fresh from a local Hispanic grocer if you have one. If not ping me for a salsa recipe....just do not want to add it to this post because it just keeps getting bigger.
I cook mine to medium rare and it was awesome. Was so tender you almost did not need a knife. The biggest thing was the wife's approval because she is the arrechera expert eating it her whole life. Also big bonus I got the wife to eat medium rare been trying to convert her over for years from the medium well camp.
So I have tried to find the same here. Costco has a arrechera and it is good but was still not near as tender. Randomly I decided to buy some flank from Costco and well it was pretty thick for arrechera flank so I decided to pound it out with a culinary hammer. Another thing I did not know before was that arrechera is marinated. But I never knew in what because it does not have a distinct flavor. Well turns out it is basically brined.
Ok, so enough story....the recipe.
Buy a flank steak. Beat it up with a hammer then throw it in a salt brine. I use the 1 cup of salt per gallon of water....now your flank probably does not need a gallon of water unless you are blessed from the meat gods. 1 tbs per cup of water is the same %. Leave it in that brine for couple hours or over night. When you take it out just add pepper. Then toss it on a flaming hot grill and sear both sides. Always cut perpendicular to the direction of the grain of the meat.
Tips:
1. When beating up the meat. Look at the meat and notice that all the silver skin or tendon in broken up. Do not be afraid to over beat it up.
2. Add wood chips to stoke the fire. Then when meat is cold throw it on the fire but immediately close the lid. Adds some extra smoke on the meat.
3. Once done throw a little Kosher or rough salt on the meat.
4. If you got a vacuum sealer you can use way less water/salt plus it gets the brine all over the meat. I think it makes it work faster but I have no proof.
5. If you want to eat like a northern Mexico put a spicy salsa on it. Not a Pace but something fresh from a local Hispanic grocer if you have one. If not ping me for a salsa recipe....just do not want to add it to this post because it just keeps getting bigger.
I cook mine to medium rare and it was awesome. Was so tender you almost did not need a knife. The biggest thing was the wife's approval because she is the arrechera expert eating it her whole life. Also big bonus I got the wife to eat medium rare been trying to convert her over for years from the medium well camp.
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