This has been a hotter than normal summer. It was a little bit cooler today (high of 97*F) so I was able to fire up the pit with Hickory and Coastal Oak without dying a little bit every time I went outside. I cooked up some flap meat and four Elk medallions that I had thawed out.
The flap meat is similar to skirt steak in texture and thickness but comes from a different part of the cow. It is about half the price. It cooks just fine for me.
I started with the flap meat. It was a hot burn so it cooked up pretty quick. When it was done I added the Elk and veggies.
This thin cut gets a great sear very fast. It tastes so delicious. Even this cut is not cheap per pound but is half the price of skirt steak.
The finished cook of the flap meat ready for fajitas as well as the sliced Elk medallions. On top is the first fajita burrito I devoured after taking this pic.
The flap meat is similar to skirt steak in texture and thickness but comes from a different part of the cow. It is about half the price. It cooks just fine for me.
I started with the flap meat. It was a hot burn so it cooked up pretty quick. When it was done I added the Elk and veggies.
This thin cut gets a great sear very fast. It tastes so delicious. Even this cut is not cheap per pound but is half the price of skirt steak.
The finished cook of the flap meat ready for fajitas as well as the sliced Elk medallions. On top is the first fajita burrito I devoured after taking this pic.
