We're jazzed to be making this whole month a celebration of all our products that won awards at 2019 Zest Fest and the Fiery Foods Competition. in addition to all of them being 25% off this month, we will also be featuring recipes with them all month as well. This recipe shouts celebration directly from the photos! These are our Casa M Beef Wraps. While you can make them with any flank or skirt steak, we highly recommend our friends at Texas Craft Wagyu for the best beef cuts we've ever seen or tasted. The photos will show something much thicker than a flank or skirt steak. That would be because this was a "leftovers" recipe that came from us smoking our first ever McKinney Steak (recpie to follow, I promise). What you elect to put in these is entirely up to you however to keep things tidy we suggest similarly to tacos, and while we know it is very painful to hear, less is more :-) #SpiceConfidently #EssenceOfFlavor #CasaMSpice
— Mike Hernandez
ingredients
FOR THE MEAT
- Casa M Spice Co™ Cattle Drive™ or Uncontrolled Cattle Drive™
- Salt
- 1 flank or skirt steak (about 1.5 pounds)
FOR THE WRAP
- Taco sized flour tortillas
- Diced tomatoes
- Pickled jalapeño slices
- Fresh cilantro leaf
- Thinly sliced red onion
- Sour cream
FEATURED QUOTE
What you elect to put in these is entirely up to you however to keep things tidy we suggest similarly to tacos, and while we know it is very painful to hear, less is more :-)
- Mike HernandezLET’S GET COOKING
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1.
Preheat your grill to medium-high heat about 400 (though that will depend a little on how thick the piece of beef you're cooking is, a typical flank or skirt steak is pretty thin, so it's usually just a matter of browning it on both sides and pulling it off).
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2.
Season the beef with salt at about 1/4 teaspoon per pound, then sprinkle generously with Cattle Drive™ or Uncontrolled Cattle Drive™.
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3.
Chop all your vegetables and get them ready while the grill preheats since these come together really quickly once the meat is off the grill.
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4.
When the grill is ready, place your beef on and close the lid. Let it cook until you see distinctive grill marks, then flip and do the other side. Check with a meat thermometer to gauge your preferred temperature before pulling when it hits the right temperature for you and your family.
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5.
Let the beef rest for 10 minutes before cutting and use that time to heat up some tortillas.
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6.
Cut against the grain into bite-size pieces and place into a bowl beside all the other toppings.
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7.
Ring the dinner bell and let folks make wraps any way they like them!
I will be making these wraps very very soon…..BUT living in the Chili Pepper Capitol of the World…..New Mexico that is, I will be using Hatch Green Chili (mild leaving seeds in) instead of pickled jalapeños…..
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