Post: #1

The local market has flap steak really cheap.

Anyone have any good recipes? The label actually says "Carne Asada Flap Steak".

Post: #2

Flap steak is like a skirt right?

Not much marbling and better real, red, rare, and bloody on the inside.

I've cooked a skirt a few times and always would marinate them first. I used a Asian marinare both times basically a carbon copy of this recipe:

It always gets a real dirty sear and char on the outside but you get a nice good soft meat out of it. I would throw it on rice with green onions and cilantro.

Post: #3

(08-19-2013 08:45 AM)JimNortonFan Wrote:  The local market has flap steak really cheap.

Anyone have any good recipes? The label actually says "Carne Asada Flap Steak".

Fajitas!!!!! Just Google Carne Asada Flap Steak and tons of recipes comes up.

Don't ruin the dish w/ canned salsa. Make your own fresh pico de gallo. When cooking the steak if you add the onions and peppers, add cherry tomatoes. When they start cooking for a couple minutes, poke with a knife, and when they start getting soft, squash with the spatula. Adds an all new flavor as the juice complements well. Come up with that one by myself.

Carne asada burrito's from SoCal are my favorite, but never learned how to spice it like they do. Dude 3737 may be able to give us the rundown.

Post: #4

Skirt steak and chimichurri sauce dude! Rare, of course.

Make it fresh. Olive oil, vinnegar, tons of parsley, garlic, some chili pepper flakes, salt, and you're good to go.

http://www.chow.com/recipes/28393-argent...urri-sauce

Post: #5

Thanks guys.

I marinated the steak in ACV and chopped garlic after rubbing it with chili powder, cumin, and cayenne.

Seared both sides, finished in the oven on high heat.

Had it with tortillas and ranchero sauce.


Good, but too tart from the ACV.

I'll try your recipes soon.

Post: #6

(08-20-2013 08:39 PM)JimNortonFan Wrote:  Thanks guys.

I marinated the steak in ACV and chopped garlic after rubbing it with chili powder, cumin, and cayenne.

Seared both sides, finished in the oven on high heat.

Had it with tortillas and ranchero sauce.


Good, but too tart from the ACV.

I'll try your recipes soon.

You for sure needed something sweet to balance out that AVC.

Post: #7

I make a Trisha Yearwood chuck roast recipe that uses ACV. Calls for 1/4c per 5lb roast. It's a little strong. I cut back. ACV is mighty powerful in cooking.

I haven't made fajitas in a long time and can't remember my recipe. I'll do it this weekend if time allows and give you guys the rundown. With pics and all.

Post: #8

Marinating it in Red Wine vinnegar, olive oil, salt pepper and crushed garlic works well. Dont overdo the vinnegar.