ACW3
New member
This is one my favorite dinners to serve good friends. Most people have never had it before. I got this recipe from a fellow co-worker who hailed from Texas. He spent a lot of time in the Houston area when this recipe became fairly famous in Texas. This is my version, which is pretty close to the one I was introduced to back the early 80’s.
These are the basic players in this game. I took a flank steak and marinated it with soy sauce, vodka and minced garlic for about twenty four hours. The vodka helps to tenderize this piece of meat. I have used gin or Jack Daniel’s or a robust red wine like a Merlot to help tenderize the meat. Each imparts a slightly different finish to the marinade.
The marinated flank steak is ready to go on the hot grill. I cranked the MAK up to high and measured the temps of my grill grates using my IR thermometer. 652 degrees! That is hot enough to put some sear marks on the meat!
Meanwhile, back in the kitchen we are getting the “fixin’s” ready. Some sour cream, black olives, chopped green onions, and some salsa.
In my one-piece double boiler I have added the Rotel Diced Tomatoes and Green Chilies after running it through my blender and adding about a pound of Velveeta cheese until it all blended together into a nice cheese sauce. I use this stuff on scrambled eggs, omelets, even English muffins. It makes a good all-purpose dip for anytime.
Now it’s time to slice the meat. Voila, sliced flank steak!
In my 8” tortilla holder, I have a stack of flour tortillas ready to be used for the meal.
Different people do this in a different order, but this is the way I like to make mine. I put a slice, or two, of the flank steak into flour tortilla and fold it over in thirds. Next I added a layer of the Rotel cheese sauce. After that I added the black olives, green onions, salsa and sour cream. A nice glass of red wine (in this case a really fine Malbec) or a Fat Tire would be the appropriate adult beverages of choice.
It seems that every time I make this recipe, there are very few leftovers. I guess I need to start doubling up on everything if I want leftovers. Hope you enjoyed viewing this dish. It’s really easy to make. Try it and see if you have the same results.
Art
These are the basic players in this game. I took a flank steak and marinated it with soy sauce, vodka and minced garlic for about twenty four hours. The vodka helps to tenderize this piece of meat. I have used gin or Jack Daniel’s or a robust red wine like a Merlot to help tenderize the meat. Each imparts a slightly different finish to the marinade.
The marinated flank steak is ready to go on the hot grill. I cranked the MAK up to high and measured the temps of my grill grates using my IR thermometer. 652 degrees! That is hot enough to put some sear marks on the meat!
Meanwhile, back in the kitchen we are getting the “fixin’s” ready. Some sour cream, black olives, chopped green onions, and some salsa.
In my one-piece double boiler I have added the Rotel Diced Tomatoes and Green Chilies after running it through my blender and adding about a pound of Velveeta cheese until it all blended together into a nice cheese sauce. I use this stuff on scrambled eggs, omelets, even English muffins. It makes a good all-purpose dip for anytime.
Now it’s time to slice the meat. Voila, sliced flank steak!
In my 8” tortilla holder, I have a stack of flour tortillas ready to be used for the meal.
Different people do this in a different order, but this is the way I like to make mine. I put a slice, or two, of the flank steak into flour tortilla and fold it over in thirds. Next I added a layer of the Rotel cheese sauce. After that I added the black olives, green onions, salsa and sour cream. A nice glass of red wine (in this case a really fine Malbec) or a Fat Tire would be the appropriate adult beverages of choice.
It seems that every time I make this recipe, there are very few leftovers. I guess I need to start doubling up on everything if I want leftovers. Hope you enjoyed viewing this dish. It’s really easy to make. Try it and see if you have the same results.
Art
