Beef
- Thread starter GV Jack
- Start date
playaperro
El Pirata
Welcome aboard GV, you have just crossed to the good side, Arrachera, just go in and ask the butcher for some prime rib, rib eye, it's just a different cut, same meat, Shop there when I'm down.
GV Jack
Snorin God
I decided to get off my butt and look it up and it just sounds like it's a cut that we call skirt steak.
Lately here I've been buying Flat Iron steak because rib eyes and the like are way over priced.
Actually I saw some filets at about the same price as rib eyes last week. Still too rich for my blood.
I'm going to try out that store when I'm down in April.
I may even buy some of their L-A-R-D, I mean bacon. Uh Oh, I'm toast now.
mexicoruss
Lovin it in RP!
At super ley they have marinated arrachera available prepackaged. It is very tender very flavorful. Not too expensive either.
What's it called in Spanish?
mexicoruss
Lovin it in RP!
Arracherra or something like that, if you go to the meat counter where the butchers stand look to the top left and you will see the packages. I love it. Easy to make and super super tender!
GV Jack
Snorin God
You are right Mr. AZFish...We really like the chuck eye steaks. They are very tasty, but because of where they come from they aren't as prevelant.
I grab them up every chance I get.
playaperro
El Pirata
Sometimes Super Ley is a little too far from the east side of town, too many stop signs and you look for them on the right side of the street and low and behold they are in the middle of the street and run them, Always need a co-driver when you venture out in uncharted water.
El Gato
Guest
How do you prepare them?
GV Jack
Snorin God
Well, if they're marinated, I would just grill them medium rare and either slice them thin for Carne Asada or just go ahead and eat them as is.
Now if they're not marinated, I would put my favorite Cowboy Rub on them or Rib Eyes or Flat Iron Steaks.
1 Tbsp Ground Coffee
1 Tbsp Kosher Salt
2 tsb Black Pepper
1 tsp each---Chilli Powder, Garlic Powder, Dried Thyme and Sugar
I rub this in genrerously about forty-five minutes before grilling.
Walmart is selling a pre-made Garlic Butter which I spread on afterward.
As a matter of fact, that's tonight's dinner. Bon Appetit!!!
Now if they're not marinated, I would put my favorite Cowboy Rub on them or Rib Eyes or Flat Iron Steaks.
1 Tbsp Ground Coffee
1 Tbsp Kosher Salt
2 tsb Black Pepper
1 tsp each---Chilli Powder, Garlic Powder, Dried Thyme and Sugar
I rub this in genrerously about forty-five minutes before grilling.
Walmart is selling a pre-made Garlic Butter which I spread on afterward.
As a matter of fact, that's tonight's dinner. Bon Appetit!!!
Mexico Joe
Cholla Bay 4 Life
GV, just curious, what does the coffee add to the steak? I've never heard of that being in a dry rub. I love to dry rub tube steak.
azfish
Guest
playaperro
El Pirata
I have always used some meat tenderizer, salt & pepper, sometimes garlic salt, chitipenes, cook about 4-5 minuets on each side. For shrimp I use Italian dressing, just throw them on the grill.
And you needed to add that exactly why?
GV Jack
Snorin God
Actually, I have no idea why the coffee is in that recipe. I don't really taste it when the steak is done.
I throw the steaks on a very hot grill..500 degrees or more and flash cook them. I do know it helps form a crust.
The crust holds in the juices and voila, a great repast. A nice Merlot some of my famous Cowboy Potatoes and
the rest of the Merlot and I'm one happy camper.
As far as tube steaks are concerned, you can rub yours any way you want and put it between your buns, if you get my drift.
I throw the steaks on a very hot grill..500 degrees or more and flash cook them. I do know it helps form a crust.
The crust holds in the juices and voila, a great repast. A nice Merlot some of my famous Cowboy Potatoes and
the rest of the Merlot and I'm one happy camper.
As far as tube steaks are concerned, you can rub yours any way you want and put it between your buns, if you get my drift.
Landshark
Guest
I don't want to know the answer.
Mexico Joe
Cholla Bay 4 Life
I thought it was relevant to the conversation. I agree with GV as I'm a DRY RUB PRO! I only dry rub. Like GV says, the dry rub gives you a perfect crust if done properly and it seems GV does it proper. Get yourself a cast-iron skillet, get the grill hotter than RP in September and sear (flash cook) both sides to trap juices. Then flop on the grill and cook till desired firmness. I like it medium rare. Sounds like GV has got it down good. Me, well I prefer dry rub because there is less of a sticky mess to clean up afterwards.
Kenny
Guest
This right here has to be, just has your best post ever Joe. Someone beside GV "Has it down good", and we all know who and what it is.:mrgreen:
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