Saturday, November 13, 2004

the joys of loin flap meat

Honestly, I think loin flap meat is one of the most delicious cuts of beef. I bought about 4.5 pounds at Costco, at around $3.69/pound last week. It is what is used often to make "carne preparada", and for flavor, I think it beats flank steak, or at least is comparable, and much cheaper; to me, it's about as flavorful as rib eye, but not nearly as fatty. It is a thin, quick-cooking piece of meat that does very well in making Mexican foods like carne asada tacos, burritos and fajitas. Something about its flavor screams "burritos" to me, so that's what I made last night.

Aside from damp charcoal (which I had to replace with a new bag from the store), it turned out great on my little Weber "Smokey Joe". I used a new recipe for a marinade I found on Surprisingly, the loin flap meat stood up very well to the marinade for over 24 hours; sometimes leaner cuts get "cooked" or "burned" by the acids in the marinade, and the loin flap exhibited no such symptoms with this marinade.

Anyway, here's the marinade. To give credit where credit is due, you should download it at:

2.5 pounds loin flap meat

1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Combine all ingredients for marinade in mixing bowl & whisk for until well combined. Place loin flap meat in a single layer in a large casserole dish, pour marinade over, cover with plastic wrap and refrigerate. Allow to marinade for at least 1 hour, and up to 24 hours.

Heat up your grill over high heat & grill flap meat about 2-3 minutes per side for medium rare. Slice with the grain and serve with warm tortillas, pico de gallo, chopped onions, sour cream, shredded cheddar cheese and guacamole.

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