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Hey schutd, dont make it bad.
Take a bad cook and make 'em better
I think we need an "Ask Schutd" thread and here it is.
Hey Schutd,
I would like to get better at making grilled flank steak. Currently I am marinating a nice thin cut of meat in a plastic bag with a can of Rotel, some garlic, EVOO and spices.
I want to get to the point where I can make a killer street-syle carne asada taco. Any suggestions?
Yours truly,
abomb
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Heu is right. But wth a couple caveats... If you like well done meat, stay away from flank. Flank suffers when its cooked for very long, unless of course you cook it REALLY long, at which point you shoulda bought a cheaper cut anyhow. And in addition to cutting on the bias, ALWAYS cut flank against the grain, otherwise its like eating beef bubblegum. Thin is a great call, in fact, if you get an uneven piece or a too-thick piece, you can butterfly it, by slicing against the grain, horizontally just til before you cut all the way through, and then open it up like a book.
The key for carne asada, is retarded high heat for a deep dark char on the outside, but keeping the inside nice and pink. And remember, always bring your meat to room temp before cooking, and allow it to rest for a 5-8 minutes (dependent on size) after cooking it, to allow the love to redistribute, rather than spill out all over yer plate.
And season well! Nothing ruins a dish more than poorly seasoned meat. Dont be afraid of salt. Love salt. Love it like you loved your prom date in the back of yer moms spankin new Maxima.... not that I know anything about that...
When you can, see if you can find seville orange (dead of winter, most likely) otherwise known as sour orange. Terrible eating, but awesome marinades. Seville orange, onion, garlic, serrano chilies, cilantro... BTW, I never salt meat until right before it cooks, and I never use salt in marinades. It draws the moisture out of the meat. Boooooooo.
Meaning.... ? You may need to start a glossary thread here, too.
Can I speak up against salt-love, please? I like salt, but have to keep an eye on how much I get -- not restrict it, just watch it. As a result, it has returned to the status of a prized and much-enjoyed condiment. Eating out, I find it is often over-used to an extent that the real flavor of fresh, good quality ingredients suffers.
I ate at a well-reviewed Brazilian-style meat restaurant north of Tel Aviv in Sept. (It was kosher, which used to mean poorer flavored red meat, but doesn't so much anymore.) The rubs used on probably 6 out of the 8 or 9 meats I chose were so incredibly salty that any spice/herb/garlic components were totally drowned out, and the meat was lost in the process -- when I sliced off the outer 1/4 inch, the meat flavor was quite good, however. If it hadn't been for all the incredibly cute and sexy waiters it would have been an expensive and disappointing evening.
Salt, yes, but with good sense.
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oderint dum metuant (Latin for 'let them hate, so long as they fear').
Well, in truth I'm actually not a total hawk, but I'm not a dove either -- I'm more like an angry pigeon flying over the political arena after a really big meal. -Abba Gav
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