Grilled For A Change

[RiversideSm0ker]

So I gave the smoker the night off and decided to give my grill a go. I had some marinated flap meat in the freezer so that was the direction I went. I grilled it up and then sliced it in thin strips. Made some guacamole and had some cottage cheese along with some carrot siracha hummus to dip with corn chips. Made for a nice change of pace. I took a couple of pictures to share. Have a great evening.

George

 

[phatbac]

that is looking mighty fine. I think you had the makings of a good taco!

Happy Grilling,
phatbac (Aaron)

 

[dcecil]

Looks good George, thumbs up buddy

 

[RiversideSm0ker]

that is looking mighty fine. I think you had the makings of a good taco!

Happy Grilling,
phatbac (Aaron)

Thanks Aaron, I figured since I had chips and guacamole I didn’t really need a tortilla. I was also using the guacamole as a dip for the flap meat. It was all pretty tasty.

George

 

[RiversideSm0ker]

Looks good George, thumbs up buddy

Thank you sir. It was a refreshing change of pace to fire up my grill. It’s hot as hell here. No need to heat the house.

George

 

[gmc2003]

That' a fine change up. Looks tasty as heck. Is flap like flank?

Point for sure.

Chris

 

[SmokinAl]

Looks like a great meal!
Nicely done!
Al

 

[phatbac]

That' a fine change up. Looks tasty as heck. Is flap like flank?

Point for sure.

Chris

I was wondering the same thing so i looked it up...
https://en.wikipedia.org/wiki/Flap_steak

Happy Smoking,
phatbac (Aaron)

 

[gmc2003]

Thanks Aaron, It looks like what we call tips, except ours are pre-cut into 1x1x4" strips, and need to be marinated.

Chris

 

[RiversideSm0ker]

Where I live one of the big grocery store chains is called Stater Bros. They sell this flap meat already marinated in a traditioal carne asada spice mix. It's actually very good so all I do is drop it on the grill and go. No need to add any other flavors to this stuff. Turns out great in just a few minutes. Paired great with my guac. I was pleased and it was a bit lighter than some of the things we've been eating lately. Lord knows, I could use some lighter meals lol.

George

 

[SonnyE]

Looks great George!
Yeah, I think there may be a geographical difference about flap meat. We see it a lot for Fajitas and taco's use.
One of our DIL's parents are Chilean, and Mexican, so they do some really great BBQing with chicken and flap steak/meat. Carmen's Guacamole is to die for. Hand made.

Some of the lesser considered cuts (like Tri-tip, or Flank/Flap Steak) have grown into more highly regarded cuts from when I was a kid.

But marinated Flap/Flank/Skirt is some delicious stuff. We often go to Vallarta Markets for some of these traditional varieties from South of the Border.
And a Stater Brothers Skirt Steak recipe.
Tasty stuff from other geographic settings!:D