Beef Steaks with Tequila

Traeger Tequila Lime Flank Steak AVCHD

Описание:

Team Traeger recipe of the week 6/19/11. Flank steak with rice, beans and 2 kinds of fresh salsa.

Комментарии:

MechArm1 пишет: That's an amazing looking plate of goodness!!! I'd pay at least 10 bucks at a restaurant for that :)

joshmaster618 пишет: Nice job man

spacehead74 пишет: Traeger pays you extra to make these videos, don't they?

TangoSpiceCompany пишет: Bravo! Awesome cook you had going there, everything look super!

Don Harden пишет: Hey Brian,
love your video's and also love my Traeger. I have one video on my channel when I did ribs with the 3-2-1 method.
If you want to try something for the next time you make the Flank steak. I cut mine at about 60 degrees, yours looks to be about 30. I also cut mine so thin that it only has one side. The thinner you cut it the more tinder it is. Try it, I think you will love it.

MechArm1 пишет: That's an amazing looking plate of goodness!!! I'd pay at least 10 bucks at a restaurant for that :)

joshmaster618 пишет: Nice job man

spacehead74 пишет: Traeger pays you extra to make these videos, don't they?

TangoSpiceCompany пишет: Bravo! Awesome cook you had going there, everything look super!

Don Harden пишет: Hey Brian,
love your video's and also love my Traeger. I have one video on my channel when I did ribs with the 3-2-1 method.
If you want to try something for the next time you make the Flank steak. I cut mine at about 60 degrees, yours looks to be about 30. I also cut mine so thin that it only has one side. The thinner you cut it the more tinder it is. Try it, I think you will love it.
You'll Need:

4 New York strip steaks (each 8 to 10 oz., cut 1 to 1 1/2 inches thick)
1/2 cup Tequila
2 tbsp olive oil
1 tbsp pepper, freshly ground
2 tsp lemon peel, grated
1 garlic clove, pressed or minced
Salt

Procedures : With a damp paper towel, wipe steaks; put meat in a 1-gallon plastic food bag. Add tequila, oil, pepper, lemon peel, and garlic; seal bag, and turn to mix seasonings. Set bag in a bowl; chill at least 1 hour or up to 1 day; turn bag over occasionally.
Drain steaks and place on a grill 4 to 6 inches above a solid bed of hot coals. Turn steaks to brown evenly; for medium-rare (cut to test), cook 12 to 14 minutes. Transfer to plates; season to taste with salt