Flank Steak and Wraps Recipe - Part 2 Video

Get it off your chest – be the first to comment on this video!

Recipe:

Pilsner (Steam Whistle) Marinated Flank Steak Fajitas (w/Grilled Vegetables dressed w/toasted Garlic and fresh Herb Vinaigrette.) (Serves 4) Ingredients Marinade and Beef 2 lbs Flank Steak (cut crosswise into 2 or 3 manageable pieces) 2 chipotle chiles in adobo sauce, plus 2 tbsp adobo sauce 2 tbsp olive oil 2 tbsp fresh lime juice and zest from limes 2 tbsp chilli powder 1 tbsp ground cumin 2 cloves garlic 1 cup Steam Whistle beer Grilled Vegetables and Vinaigrette 2 tbsp olive oil 3 bell peppers, 1 yellow, 1 red, 1 orange. (cut into quarters, seeds and stems removed) 1 red onion (sliced crosswise into ¼ inch thick slices) 1 head Radicchio (cut lengthwise into quarter’s, core left on to hold quarter’s together during grilling) Pinch salt and pepper ¼ cup olive oil ¼ cup steam whistle beer 6 cloves garlic (crushed and chopped fine) ½ pint cherry tomatoes (cut in half) ¼ cup fresh chopped flat leaf parsley ¼ cup fresh chopped basil 1 tbsp fresh chopped thyme 2 tbsp red wine vinegar Zest and juice of 1 lemon Pinch salt and pepper

Method

Take all ingredients except for the flank steak and put into blender or food processor and pulse until all ingredients are combined well. Place flank steak into a shallow pan or plastic container in one layer and pour marinade over steak. Cover and refrigerate overnight, turning once halfway through marinating. Take peppers, onion, radicchio and toss in a bowl with 2 tbsp olive oil, a pinch of salt and pepper. Grill all vegetables until charred lightly and remove to cutting board. Slice all vegetables into long thin strips and set aside. Remove flank steak from marinade and pat dry with a paper towel. Heat bbq to high and grill flank steak until med rare (about 7 minutes per side or to preferred doneness) and remove to plate to rest for 15 minutes. Once rested, slice thinly across the grain. For the dressing, place ¼ cup olive oil and chopped garlic into a frying pan over low heat, and heat slowly until garlic starts to turn golden brown. Once garlic starts to turn brown, turn heat up to high and add tomatoes and fresh chopped thyme. Fry for 3 minutes and squish down cherry tomatoes right inside the pan, releasing all the juices, then add beer and cook for 1 minute further. Turn off heat and pour into a bowl, whisking together with fresh chopped basil, parsley, lemon and zest, and red wine vinegar. (alternatively you can place all ingredients in a blender and pulse until smooth) Toss grilled vegetables and dressing together and serve on the side with thin sliced flank steak and warm corn tortillas’! (you could have some salsa, sour crème and crunchy lettuce on the side as well for additional fillings)

This Recipe

with downloadable recipe cards.

http://www.legourmet.tv/grilling/flankribs.html

Le Gourmet TV

Recipes, cooking, wine, videos and more.

http://www.legourmet.tv

How to make Tortilla Soup

Tortilla soup recipe - Learn how to make Tortilla Soup 1-2-3 This simple supper can be made with just three ingredients.

How to Make a Strawberry Steak Salad - Valentines Day Edition

Strawberry Steak Salad Recipe - The long awaited Valentines Day Edition of Making It With Darren. If you're wondering what to cook for your sweat-heart, look no further!

BBQ'd Sugar Steak Part 2

Sugar rubbed rib eye stea - Part 2: Byron from Le Gourmet TV preps a great sugar rubbed rib eye steak for some of his friends who have gathered for a late summer cook out. Mirella stops by with the beer.

Just Peachy Smoked Johnsonville Brats

Grill Guru Ted Reader cooks up a quick grill recipe using his Peach and Bourbon BBQ Sauce and Johnsonville Brats. For more on Ted Reader and recipes visit: www.tedreader.com

How to Put Together 2 Lunch Wraps

Put Together 2 Lunch Wraps - Learn how to put together 2 lunch wraps in this video with Chef Carson.

Figs Delicious Wings

Figs delicious wings - Grill Guru Ted Reader cooks up a quick grill recipe using his Honey Garlic and Fig BBQ Sauce, Prime Chicken Wings, and some Gorgonzola Blue Cheese. Grilled, hot and sticky.

Lamb BBQ Part 2

Part 2: Byron invites over some friends for a backyard BBQ. On the menu- leg of lamb.

Montreal Steak Spice Recipe

- Well at least this is our interpretation of this iconic spice rub for BBQ and Grill. Give it a try and make your own substitutions, and additions. For more like this visit: www.legourmet.tv

Honey Lager Legs Recipe

- Grill Guru Ted Reader cooks up a quick grill recipe using his Better Butter Burger Seasoning and Honey Lager Mustard

How to make Steak Verde 1-2-3

Steak Verde Recipe - Learn how to make Steak Verde 1-2-3 This simple supper can be made with just three ingredients.

So what we’re going to do now is kind of finish off the recipe with a little bit of—this is a really fresh sauce. It’s something that’s kind of prepared right before you serve. So everything we’ve done to this is we’ve grilled up some fresh vegetables with a little bit of roasted—we got some peppers. A little bit of yellow peppers, orange peppers, red peppers and a little bit of 0:20. And I get a little bit of heat under here. I put a little bit of about a quarter cup of olive oil and some chocolate garlic. You don’t have to be shy with the garlic. The reason for this is that a lot of people are worried about getting that stink obviously, that raw garlic kind of smell. I like to put it on a really low heat to start with the oil itself. What that’s going to do is just let it kind of slowly, almost like steeping the garlic in the oil until it gets to a point where it’s kind of toasted. I guess you would call that nice light brown color. You don’t want to burn your garlic. That’s going to make things unpleasantly bitter.

So what I’m going to do is, right when it comes to a little bit of bubbling, we’re going to throw in the tomatoes. Fresh herbs, that’s where the chimichurri idea is going to come in. It’s going to be, it’s just loaded with fresh herbs, a little basil, fresh parsley and fresh chopped thyme which is going to go in with the tomatoes themselves because it’s a little bit more of a woody herb. It can take the cooking at the beginning. The rest of the herbs, the parsley and—they actually got a little bit of mint in there as well. And the basil, you want to throw this in the last minute. Just a rough chop on them, that way you get that big bright flavor out of there. Throw them in there. Let’s keep them in that high heat. We’re still going to use a little of this here because that’s got some of the earthy flavors we’re talking about, especially a nice beer. We would steam this all and thyme just went in there. And we’re just going to let that come down a little bit, kind of bubble away. Simple enough, take a fork. Once they’ve rendered down a little bit, we’ll just squish those cherry tomatoes down. Add a little bit of pepper and a little bit of salt. I’m just going to throw that in the pot.

Now, you can put this in a blender if you want and kind of emulsify it. I’m not a big fan of that myself. I really like to keep it chunky and kind of rustic looking. So, we got the juice of about a half a lemon that I’m going to use for a little bit of the acid. I’ve zested it. There is no point of wasting the zest and leaving it because that’s got tons of flavor. So we really roughly just going to squeeze in about half a lemon here. Red wine vinegar and then we’re going to throw in our fresh herbs, dump it all in there and really—it’s really good. Nice fresh sauce. Now depending on how much of the grilled vegetables you’ve done, you can kind of regulate it. I’m just going to dump it right on there because I think we’ve got enough. And whatever extra there is, it will just stay on the bottom. So, I’m going to throw that right on there. The heat from that is just going to warm those veggies back up, which again, I was using some riddicue, just cut it in half with little olive oil and grill it face down. Some peppers, a little bit of red onion and that is bright and colorful. That’s going to go right enough to heat this. Just put a little bit of this grilled vegetable next that we made here. Beautiful colors.

Again, cut this across the grain. Very distinctive lines. The grains, you can see them. You can actually pull them a little bit apart here. Now, this one is definitely a lot more rare than this ones so this is—that’s good though. It will give kind of some choice for people. So we got a nice little pile of meat there. And in the oven, of course you can’t do the tahitos. We got some good corn tortillos. If you can, you can use regular tahito wraps that you buy. But if you can get your hands on some good corn tortillos and they smell like nice roasted out of the cob. Right, throw that right in the middle there. And that’s it. We’re ready to go. You know, a little bit of meat and a little bit of lettuce, some of that. I don’t know what else to say about that. This is just really falling apart. And I think it’s time to eat.

Transcription by: Scribe4you Transcription Services

Flank Steak and Wraps

Flank Steak and Wraps Recipe - Part 2 -

Flank Steak and Wraps Recipe - Part 2 -