going to rub these friday evening to make fajita's saturday. have never cooked this before so i am fishing for suggestions.

the experienced can join in and help me here . want these to come out good since the only flank steaks i could find in my area were $7.00 per pound !

thanks rock

General flank steak rules: Don't overcook them. Warm them up to room temperature prior to cooking so they cook evenly (no cold center). Slice thin.

This is more of a marinade than a rub but it's basically what I use. You can modify it to you taste as you like as it's just a guideline.

1 small onion minced
3-4 garlic cloves minced
2 tablespoons vegitable oil
1 tablespoons Chili Powder
1tablespoon ground cumin
1 tablespoons kosher salt
1/2 tablespoon black pepperr
1 tablespoon brown sugar
1 teaspoon ground chipotle chili or chipotle hot sauce
2 tablespoons fresh cilantro
Juice of one small lime

mix ingredients in a large bowl, and let the meat marinate for up to two hours.

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Guy-Harold Smith II

As stated above..

Our standard rub is pepper, salt, & garlic powder. For Tex-Mex add some cumin (smokey flavor) and paprika (heat).

Additionally if you want to tenderize the stake some,, a little lime juice. But be careful, too much will overwhelm all other flavors.

There are two schools for cooking.

1)slice thin (1/4 inch) and marinate. This allows a better thru-n-thru seasoning process,, BUT you need to be careful when cooking as you can over cook quickly.

2)Marinate as one piece. Seasoning does not get to penetrate as much. Cooking is a bit easer, but you now have to slice a hot, very moist, slippery piece of meat at the table.. Not very swave-n-de-boner..

I prefer #1.. Your mileage may very...

Good Luck & have fun...

PS: This process can be used on any road-kill or other publicly donated meat..

Oh my....so many ways to read this

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thanks ...

jjbbk.... if you slice before hand , your preffered method , do you then proceed t oput the slices on a cast iron skillet to cook on the grill ?

i presume that many very thin slices might be difficult to manage directly on the grill.

You're correct. They are temperamental on an open grill. More often than not, we do them on a very hot fry pan with the grill bumps/bumps?? With a lid to keep in the moisture. I start with the onions & peppers with a little peanut oil. When they start to caramelize, add the meat. If they look to be getting to dry, I'll add a little picante sauce. They still need vigorous stirring to keep from sticking.

Fajita style cooking is a way of using less tender cuts of meat that you want to stretch for a family meal. Lots of veggies, salsa, soft shells, beans, rice, & BEER.

Unless one pig's out, a good size burrito will only have 1-2 oz of meat.

They are not "steak" style cooking candidates.

Here is a little kicker:

Add a 2 oz bar or a heaping table spoon of semi-sweet chocolate powder to the beans,, just before you serve. Ask the kids what's in the beans. Wait until after they all eat some.

After you cook your rice (we like the cheep store variety yellow),, add 1/2 cup dry roasted or salted peanuts to the mix.



I like to top it all off with a mug of my favorite beverage.

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