
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Sure, regular nachos are great, but why not make them EVEN more delicious? For my fajita nachos, I’m using flank steak. Flank is one of the four “skirt steaks” of beef, along with inside skirt, outside skirt and flap. It is a single muscle that has a very obvious grain running the entire length. This pronounced grain makes flank a little tougher, but packed with flavor. The “grain” of meat is the direction the muscle fibers are running, and you always want to cut against the grain to make your meat more tender. Though it’s traditional to cut flank steak into long thin pieces, for this recipe I cut the beef into bite size piece (much easier to scoop up with a tortilla chip). Cutting into smaller pieces also helps to counteract any toughness in the meat, because you have less chewing to do. So it’s a win/win!
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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