I somewhat recently tried doing fajitas and I used Flank steaks. I never really ever cooked with them or skirt steak. I've always been a big fan of Flat Irons:
http://www.smoked-meat.com/forum/showthread.php?t=2300
http://www.smoked-meat.com/forum/showthread.php?t=4880
and I'd bet there are more. Its a great cut. However, I never thought to use such a great table steak for fajitas until some wonderful folks here suggested it. As such, we were planning on having fajitas tonight. So, when I went steak shopping, flat irons were $1 cheaper that skirts It was a no brainier although I must admit, this is the 2nd time I made the switch.
So, rubbed down with Rich's JAB, and some balsamic vinegar in there before it got sealed up. Set the bath at 128° for 2 hours.
Done:
Sliced it up and then into the CI for a sear after the veggies:
I added the great juices from the SV bag to the CI for the sear:
Done:
Added some steamed tortillas to hold it together with some home made sauce which is something unto itself, and some other fixins and we had dinner:
It's such a good dinner and if I'm getting flat iron a buck cheaper than skirt steaks, we could do this every night. I literally thought I made enough for leftovers and we had none. It really was the kids, I swear.
Anyway, thanks for looking and thanks to the forum members for putting me on the right track using flat irons.
http://www.smoked-meat.com/forum/showthread.php?t=2300
http://www.smoked-meat.com/forum/showthread.php?t=4880
and I'd bet there are more. Its a great cut. However, I never thought to use such a great table steak for fajitas until some wonderful folks here suggested it. As such, we were planning on having fajitas tonight. So, when I went steak shopping, flat irons were $1 cheaper that skirts It was a no brainier although I must admit, this is the 2nd time I made the switch.
So, rubbed down with Rich's JAB, and some balsamic vinegar in there before it got sealed up. Set the bath at 128° for 2 hours.
Done:
Sliced it up and then into the CI for a sear after the veggies:
I added the great juices from the SV bag to the CI for the sear:
Done:
Added some steamed tortillas to hold it together with some home made sauce which is something unto itself, and some other fixins and we had dinner:
It's such a good dinner and if I'm getting flat iron a buck cheaper than skirt steaks, we could do this every night. I literally thought I made enough for leftovers and we had none. It really was the kids, I swear.
Anyway, thanks for looking and thanks to the forum members for putting me on the right track using flat irons.
Comment