Tag: beef
Arrachera (Mexican Skirt Steak)
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
The Perfect Grilled Ribeye
The Perfect Grilled Ribeye
Being a butcher, I’ve grilled thousands of steaks in my lifetime. My favorite cut is a ribeye. It is extremely tender and has a ton of flavor from the marbling in the meat. What most people don’t realize is that grilling a steak is about as easy as it gets to achieve restaurant quality. The most common mistake people make is constantly flipping the steak on a grill. Don’t flip it multiple times. It only needs to be flipped once, and that’s it. Let that steak sear to seal in the juices. Then let it rest for 10 minutes before slicing into it to let them juices redistribute into the steak.
Equipment
- charcoal
- chimney starter
- grill
Ingredients
- 1 ribeye 1 1/4” thick
- 1 tsp olive oil
- 1 tbsp steak seasoning or salt and pepper
- 1 tbsp butter
- 2 tbsp balsamic vinegar
Instructions
- Rub your ribeye with olive oil. Season with your favorite seasoning. Let rest at room temperature for an hour.
- Get your charcoal gray in the chimney starter. Place the grill grate in the grill and let it get hot for a minute or two. Place the steak over the charcoal.
- Grill for 5 inures a side for a medium rare center; only flipping once.
- Pull off the grill and let rest for 10 minutes.
- While the steak is resting, melt a tbsp of butter in a small skillet. Add in the balsamic vinegar.
- Cook for 1 minute.
Thinly slice the ribeye and spoon over the sauce.
Raw Beef Salad
Raw Beef Salad
While this is more of a Cambodian-style carpaccio than a salad, this dish is extremely easy to make and will impress your dinner guests. The beef is technically raw, but gets cooked in the acidity of the lime juice; much like ceviche. The beef salad gets tossed with peanuts, chilies, and cilantro at the end of marination and is served with slices of cucumber.
Equipment
- mortar and pestle
Ingredients
- 3 tbsp fish sauce
- 3 limes juiced
- 3 tbsp palm sugar
- 2 stalks lemongrass finely chopped
- 2 shallots finely chopped
- 3 garlic cloves finely minced
- 1 lb top sirloin trimmed of all fat; sliced 1/8” thick or less
- 1 red chilies thinly sliced
- 2 oz toasted peanuts
- 8 basil leaves
- 1/2 small white onion thinly sliced
- 1 cucumber peeled; thinly sliced
- 1/4 cup cilantro chopped
Instructions
- Pound in a mortar and pestle the 2 tbsp of palm sugar with the juice of 2 limes and 2 tbsp of fish sauce.
- Toss with the onions, shallots, lemongrass, garlic, and basil.
- Add in the thinly sliced beef. Cover and let marinate in the refrigerator for 2 hours.
- Pour out the marinade. Stir in the rest of the fish sauce, palm sugar, and lime juice. Toss with the peanuts and red chilies.
Tacos de Suadero
Tacos de Suadero
Tacos de suadero are one of the most popular options for tacos all over Mexico City. Suadero meat is typically made out of beef belly, sometimes sold as rose meat. The triangle point of a whole brisket will contain part of the navel meat with some belly attached. This can also be used as a substitute, for raw beef belly will be hard to come by. The meat is cooked the exact same way as carnitas: simmered, then fried in its own rendered fat. This meat is so unbelievably tender and flavorful, you’ll question why this hasn’t been part of your life from birth. Suadero is life changing.
Ingredients
- 3 lbs beef belly or brisket; untrimmed
- water enough to cover the meat
- salt to taste
Tacos
- corn tortillas
- white onion chopped
- cilantro chopped
- avocado salsa
- lime wedges
Instructions
- Cut up the beef belly into large chunks.
- Place in a large Dutch oven with enough water to cover. Bring to a boil. Reduce the heat to medium low and simmer for 3 hours.
- Reduce the heat to medium low and simmer for 3 hours.
- Around the 3 hour mark, there will be almost no liquid left in the pot. Most of the fat has rendered out. Increase the heat to medium high.
- Fry the meat in its own fat for 5-8 minutes until browned. Take off the heat.
- Heat up a griddle over medium high heat. Further brown enough suadero meat for 4 tacos. You will render out a lot of fat.
- Push the meat off to the side. Place the tortillas on the griddle and cook for a minute on the first side.
- Flip the tortillas over. Portion the meat on the tortillas. Cook for 3 minutes until slightly crispy.
