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Tangy steak tacos

Peter_122651

cant find flank steak can I replace it for brisket if so what cooking temp and times please

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fisher23

Personally brisket would be my last pick. Any steak, would work. Brisket is a tough piece of meat that unless it's high grade and fatty is going to be dry. My opinion.

JasonWirth_68226

A chuck roast works well. It'll get tender and soft, and throw some chilis and tomato last to make a sauce from the juices. Top with fresh onions, cilantro (and pretty much whatever else you want) and it's awesome.

Peter_122651

Thanks guys I went with skirt steak. Did anyone else's marinade come off to think? Wondering if they missed some oil at all

tshewman

You can but 48hr+ @~57-60C to keep it tender (ensure it is fatty).

Peter_122651

I'm worndering if anyone else made this I think it's missing oil because my marinate came out very think and I did use a high speed blender. Or maybe ChefSteps messed up on the 65g of chipotle pepper?

artstype

Skirt steak with a dry rub, grilled rare is best. I use smoked salt, black pepper, dried garlic, ginger, mustard seed, onion, thyme, Turmeric, and either chipotle or ancho chili for the dry rub. The skirt steak does not need moisture, it produces a ton. There is no better cut of beef for tacos.

Jack_Mayer_85396

Try-tip cooked to medium rare with your favorite dry rub makes for some really good tacos!