Originally Posted by SQWIB
I don't understand.
I was under the impression that if 2 different cuts of meat were cooked together, that you would need to cook both meats to an INTERNAL safe temperature of the meat requiring the higher temp.
I haven't seen the show, but based on the OP this is my way of thinking.
Because you have whole pieces of meat, even though they're in the same brine any cross contamination would only occur on the surface of the meat. Therefore, once the meat was taken out of the brine and cooked, it is effectively being cooked separately, and cooking temperatures at the surface would be high enough to kill any bacteria. Also, given that the marinade contains citrus juice which is highly acidic, that would help in eliminating surface bacteria, and would also start "cooking" the meat due to chemical reactions.
Also, remember that the beef she was using is flank steak; a cut of beef that needs the marinating to cook properly. If that recipe was made with beef tenderloin, strip loin, sirloin, I may feel different about it.