Anyone else cooking over fire this weekend?
Tonight is Flank Steak for Fajitas. Pounded with the "spiked" side of a meat mallet (yes, I beat my meat). Rubbed with Malcolm's "Grande Gringo" Rub, then rested for an hour or two.
Grilled over charcoal and apple wood.
Tonight is Flank Steak for Fajitas. Pounded with the "spiked" side of a meat mallet (yes, I beat my meat). Rubbed with Malcolm's "Grande Gringo" Rub, then rested for an hour or two.
Grilled over charcoal and apple wood.
